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.

What They Are Known For: Collaborating in top kitchens for more than two decades, raising the bar for classic French cooking in New York. Known as mouclade in southwest France, this one-pot meal is ...

As the evenings begin to shorten, my cooking tends to gravitate towards larger batches and pots of things. A dish like this weekend’s steamed mussels in a creamy tomato sauce is something I’ll cook on ...

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; ...

1. In a very large stockpot, heat the oil over medium-high heat. Add the leek and cook, stirring often, for 5 minutes, or until tender. Add the garlic and cook, stirring, for 2 minutes more. 2. Add ...

Quick—name a dish that's inexpensive, quick-cooking, fancy enough for a party, but easy enough to make on a weeknight. If you said mussels, we're on the same wavelength. These tasty bivalves are a ...

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