Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

Two years ago I traveled to Italy and explored the country for more than a month. While visiting Cinque Terre on Italy’s Liguria Region, I indulged in all things mussels — stuffed mussels, steamed ...

In the fall of 2019, I began testing the recipes for Italian American, the cookbook from Scott Tacinelli and Angie Rito, the chefs at Don Angie, a cozy, twinkly (you guessed it) Italian American ...

Preheat oven to 450 degrees F. Scrub mussels, and discard any broken ones. Place in a large pot with 2 inches of water. Cover and bring to boil for about 3 to 4 minutes or until the muscles open.

Mediterranean mussels are a large variety (the key word here is large, since they need to be stuffed) cultivated in the Pacific Northwest and available year-round, even during the summer months when ...

No, life isn¹t too short to stuff a mussel. In fact stuffed mussels are a huge treat. (I do believe that, in the long run, going to a bit trouble for our supper is generally worth it.) Have you ever ...