In a large pan, melt 3 tablespoons butter with 1 tablespoon oil over medium heat. Stir in 3 smashed garlic cloves and thyme. Cook until garlic is golden, about 2 minutes. Discard thyme and garlic and ...

Pasta with chickpeas and mussels is a really tasty dish found along the coast of Southern Italy, where tradition meets fresh seafood straight from the sea. And listen, in regions like Campania and ...

Of the many methods for cooking with live fire, few rival the simplicity, speed, and flavor-to-effort ratio of the éclade de moules. This traditional dish (going back at least to the 13th century) is ...

The dish also includes blanched Ciliegine tomatoes and Ciliegine Mozzarella balls all served over Capellini (angel hair) ...

I know when I cook live mussels or clams, the fact that they're alive is what makes them open up when I cook them (it's their last attempt to regulate their internal temp). But I see frozen mussels ...