This weekend’s mussel and chorizo soup is a fabulous shellfish soup to add to one's repertoire of one-pot wonders Aishling Moore: "The key to any good soup is the stock, especially so in a broth. For ...

Begin by cleaning the mussels. Fill a large bowl with water and add the mussels to the water. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is ...

Add Yahoo as a preferred source to see more of our stories on Google. All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino.

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

To prepare the Neapolitan mussel soup, start by cleaning the seafood, beginning with the How to clean shrimp, remove the head (1) and tail, then use your fingers to remove the shell (2); make an ...

Light, briny and gently spicy, Honghaptang is a classic Korean clear soup often enjoyed as a comforting sul-guk — a restorative dish traditionally eaten with or after drinks. Made with fresh mussels, ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

Matt Swickerath, executive chef for Valenza and its sister restaurant Vero, was happy to share this recipe for mussel soup. It’s offered as one of the antipasti options and listed as “Cozze” on the ...