Garlic, white wine, and a mix of fresh Italian herbs make the perfect base for our simple yet sophisticated spaghetti with ...

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish might ...

Foodie Bethany Gaskin enjoys a seafood platter with mussels, scallops, and lobster. Winter weather warning as 40 inches of snow to hit—travel "impossible" ...

Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add ...

Like oysters and mussels, the scallops we eat and love are bivalve mollusks, and are actually adductor muscles, joining together both halves of the sea creatures' shells and allowing them to literally ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

The latest addition to Quebec’s local harvest is a sweet and salty scallop — delicately flavoured with a pleasant, velvety texture — that is cultivated in deep waters off the coast of Newport in the ...