Spanish celebrity chef Berasategui shares a festive, affordable mussel cream soup recipe that’s easy to make and full of ...

Laura Cammarata of Port Richmond is no stranger to food competitions. She’s an Advance Cookbook veteran —Cammarata accepted the Grand Prize award last year for a Salmon-Mango-Shrimp entree. Plus she’s ...

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 ...

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; ...

Place the thyme, parsley and bay leaf on a square of cheesecloth; tie together the corners of the cheesecloth to make a bouquet garni. Wash the mussels. Sort through them and throw out any dead ones.

If you want to feed two, simply double all the ingredients here, but give the mussels an extra minute or two to make sure they all cook through evenly. Mussels nowadays should already have their ...

Many years ago, in what seems like another life, I learned to cook this soup that has always been at the back of my mind. I have this vivid memory of a soup with a velvety richness and a balanced ...

The celebrity chef shows how you can eat light without compromising flavor by adding the right spices to dishes like eggplant soup, red curry mussels and chocolate sorbet.Jan. 6, 2012 ...

1. In a soup pot over medium heat, melt the butter. Add the onion, celery, thyme, salt, and pepper. Cook, stirring occasionally, for 5 minutes,. 2. Add the tomatoes ...