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The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.

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

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

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 ...