A lusty version of hot cooked mussels is a meal-in-one, containing fish and vegetables along with the shellfish. The recipe is from an English cookbook called Roast Figs, Sugar Snow by Diana Henry ...

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 5pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food ...

'If something's brilliant, people will recognize it,' chef Stephen Harris says You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations ...

Steam the mussels with the white wine for about four minutes, and reserve the stock for the production of the pumpkin chowder. Remove the mussel meat from the shell and set aside. Place the chopped ...

With its clean, slightly spicy taste, this Thai-influenced mussel chowder is lighter and more exciting than New England-style chowders that are laden with cream and bacon. Double the mussels if you ...

Growing up, kale was about the only local green available in winter. Even though there is much more to be had today, kale still holds a place of honour. Scottish bacon is meatier and smokier than our ...

To prepare, rinse them and remove any beards; discard any that have opened. Heat oil in large pan or wok. Add lemon- grass, shallots, garlic and chilli; stir-fry for 2-3 minutes. Add 2 cups water, ...

Traditional Irish seafood chowder made with salmon, cod, shrimp, mussels, and smoked oysters in a creamy broth with bacon, potatoes, and leeks.

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Chef Stephen Harris opened The Sportsman, in Seasalter, Kent, in 1999. His ‘grotty rundown pub by the sea’, as he once called it, has since won a Michelin star and been crowned National Restaurant of ...