Ingredients

Preparation

To clean mussels:
Step 1
Scrub them with a brush under cold water and scrape off any barnacles with a knife. If the byssus, or beard , is still attached (most cultivated mussels have been trimmed mechanically), remove it by pulling it from tip to hinge or pulling and cutting it off with your knife. Do this just before cooking. Discard any with cracked or open shells.
To steam mussels:
Step 2
For 1 1/2 to 4 1/2 pounds mussels, put 1 cup liquid (water or a mix of water and white wine or beer) in a 4- to 6-quart pot. Bring to a boil, then dump in the mussels and cover. Reduce heat to moderate and cook, stirring occasionally, until the mussels open wide. This will take 3 to 6 minutes, but check frequently after 3 minutes. Scoop out the mussels with a slotted spoon (discard any that are unopened) and save the flavor-packed liquid if desired.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.