Irishman The Healthy by Chef Gavan Murphy Steamed Mussels and Clams with Fresh Tomatoes and Thyme I love March for many reasons. It’s the beginning of Spring, I’ll be turning 27 again and the ultimate reason—St. Paddy’s Day arrives!  Most people will be drinking their meals that day bu...

I hope everyone is having a wonderful Valentine's/President's/Darwin's 200th birthday weekend.  I've been spending, oh, 97,000% of my available moments playing around with our new toy, a MacBook we purchased through the wondrous consumerist marvel knows as credit card points.  Somehow, we had enou...

Woo-hoo!! Thank you Joe! The snow is falling thick and fast but the memories of mussels, tiny Manilla clams and cobia linger on. Umbria may be land locked and meat-centric, but living in the Wasatch mountains of Utah really makes......

Chorizo with sea food Originally uploaded by Manne. This is an awesome and quick recipe mixing the heat of chorizo with the velvety texture of seafood. Ingredients (serves 2): 2 small chorizo sausages, sliced250 gram mixed ready to eat seafood (squid, mussels, prawns)1 red romano pepper, chopped coa...

Keeping the mussels fresh is the only hard part about cooking them....

Annapolis, Md. — The Maryland Department of Natural Resources recently confirmed the presence of zebra mussels in the lower Susquehanna River. The latest zebra mussels found in Maryland were recovered from a boat docked in Harford County. Biologists are calling for vigilance and assistance from bo...

Those days of having a snack of raw oysters at the beach are pretty much gone.  You should also think carefully about consuming raw shellfish at your favorite eatery.The soft bodies of these filter feeders can... read more...

Filed under: Hors D'oeuvres, East Coast, Steaming, Leftovers, America, Shellfish, Summer I always thought that a muscle car was a hot rod from the late 60's- early 70's until I was driving around my old haunts of Rockland, Maine yesterday researching and shooting an article and saw this impressive M...

Every recipe lately starts with chopping up some asparagus. This one is no exception. I got a bag of mussels and clams at the greenmarket Saturday and figured I had better get them cooked up, since I had no idea how they keep. I asked the fish guy for instructions and he said, "a spoon of garlic, so...

Will farmers hear the call of the wild?...