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 ...

Poppy chef and owner Jerry Traunfeld discussed his favorite herb of the season in the April issue of Seattle Magazine. Here, he’s provided a delectable recipe using the favored herb, lovage, and ...

It turns out that vegetables aren’t the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...

In Peru, eating out is for feasting and sharing. Platters come piled with breaded octopus, squid and deep-fried mussels as chefs slapdash raw fish into citrus-soaked, herb-laced ceviches. Along the ...