This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) So, I ...

Laura Cammarata, Port Richmond Ingredients: Large pinch saffron threads 1 cup boiling water 1 1/2 cups dry white wine (pinot grigio) 4 pounds mussels, cleaned and debearded (discard mussels with ...

All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino.

Foodie Bethany Gaskin tackles a mukbang overflowing with mussels, shrimp, potatoes, and corn, making every bite a flavorful overload.