11-year-old Penelope Lorenzana, or "Chef Moppy" is an aspiring chef, currently enrolled at the Park City Culinary Institute. Today she shares one of her delicious recipes with us.

Bonny Wolf discovered this dish at Fore Street, a restaurant in Portland, Maine. The chef there, Sam Hayward, credits it to his former chef de cuisine, Alan McGrath. At Fore Street, the mussels are ...

AUSTIN, Texas -- At the Boston restaurant Myers and Chang, you'll find a lemongrass mussel dish that's a little different from mussels you might find elsewhere. AUSTIN, Texas -- At the Boston ...

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

Last week, I shared a recipe for dry-fried green beans, a technique the uses a searing-hot pan to cook foods quickly while retaining their texture and color. It turns out that vegetables aren’t the ...

To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, ...

Foodie Bethany Gaskin cooks mussels and boiled eggs in garlic butter sauce. Donald Trump suffers double legal blow within ...

Brush bread with oil and warm a griddle or large cast iron skillet over medium-high heat. Once hot, add bread. Toast until golden and crisp, about 2 minutes per side. (If needed, toast in batches.) ...

It turns out that vegetables aren’t the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...