Cut bread into thick slices. If grilling, lightly oil both sides and grill each side. Or, run through a toaster, then brush with oil. On each slice, place 2-3 mussels, a piparra and a lemon slice.

Mix the cold milk and soup powder in a pot and bring to a boil on low heat. Use a whisk and continuously stir. As the mixture becomes warmer it will thicken. As soon as the soup starts to boil, turn ...

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the ...

As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...