Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Jasper White
Author: Lillian Chou
For a simple but elegant winter holiday meal, look no further than this Italian classic.
Author: Sara Jenkins
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Ruth Cousineau
Author: Silvano Marchetto
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Roberto Treviño
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Moules Marinières is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Author: Elise Bauer
Author: James Beard
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth....
Author: Rhoda Boone
Author: Rick Martinez
Author: Alan Herman
Author: Lewis Rossman
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy...
Author: Asha Gomez