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

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

This sweet, nutty curry is a staple in both Malaysian and Thai cuisines. Made from a peanut-based curry paste of the same ...

Heat peanut oil in Dutch oven on high heat you can also do on a grill. When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer ...

Light, fragrant and made for warm evenings, this mussel pilaf is a summer take on comfort food. Saffron-infused rice soaks up the briny sweetness of fresh mussels, while currants, pine nuts and herbs ...

1. In a large kettle, bring wine and cream to a boil with garlic, shallot, lemongrass and curry powder. Add mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until opened.

This frozen Aldi seafood is a go-to for a fast, easy dinner that tastes fresh and comes together in minutes with the addition ...