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Mussels

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Top Mussels Articles

Displaying items 67-77
  • Wine of the Week: 2010 Domaine du Bagnol Cassis rosé

    Wine of the Week: 2010 Domaine du Bagnol Cassis rosé
    A pretty pale pink rosé from Cassis, a tiny port on the Cote d'Azur (have soupe de poissons and a bottle of rosé for lunch there.) Domaine du Bagnol has a long history in the region, but under winemaker Jean-Louis Genovesi, it is producing some stellar...
  • Wine of the Week: 2009 Domaine de la Charmoise 'M. de Marionnet' Touraine Sauvignon Blanc

    Wine of the Week: 2009 Domaine de la Charmoise 'M. de Marionnet' Touraine Sauvignon Blanc
      Sauvignon Blanc from the Loire Valley has a special character — minerally, lean, focused. At Domaine de la Charmoise in the Touraine, grapes from 40-year-old vines go into the signature Sauvignon Blanc "M. de Marionnet." I love the notes of...
  • Recipe: Cioppino

    Recipe: Cioppino
      Cioppino Total time: 2 hours Servings: 8 to 10 -------------------- Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and...
  • The California Cook: The recipe for a great cioppino? Your imagination.

    The California Cook: The recipe for a great cioppino? Your imagination.
    I don't think I've ever written about cioppino without getting into an argument. That's probably as it should be. One of the definitive California dishes, cioppino is a classic soup of fish in a garlicky tomato-wine broth. And that's probably where the...
  • Culinary SOS: Hurley's grilled mussels with red wine and chorizo

    Culinary SOS: Hurley's grilled mussels with red wine and chorizo
      Dear SOS: I have just returned from a trip to Napa wine country, where I had the best steamed mussels I have ever tasted at Hurley's in Yountville. They were grilled, then steamed with chorizo. Amelia Lackie Port Hueneme Dear Amelia: Hurley's was...
  • The Review: Cleo at the Redbury Hotel

    The Review: Cleo at the Redbury Hotel
    This, after all, being Hollywood, if SBE's Sam Nazarian is going to name a restaurant for the queen of Egypt, it's obligatory to vamp it up a little. Set in the crimson Redbury Hotel, a stone's throw from Hollywood and Vine, Cleo references the alluring...
  • Wine of the Week: 2008 Moulin de Gassac Vin de Pays de l'Herault 'Guilhem' Blanc

    Wine of the Week: 2008 Moulin de Gassac Vin de Pays de l'Herault 'Guilhem' Blanc
      2008 Moulin de Gassac Vin de Pays de l'Hérault "Guilhem" Blanc The wines from the Guibert family's Mas de Daumas Gassac were among the first to show what great wines could be made in the Languedoc region of France when that area began to come back...
  • Food blogger's extreme eating challenge

    Food blogger's extreme eating challenge
    It's lunchtime on the last Thursday of 2010, and JoAnn "Jo" Stougaard is holding court at her usual corner table at Jitlada on Sunset Boulevard in Hollywood, as she has nearly every week since March. But this is a momentous occasion. Today, Stougaard...
  • Freestyling cioppino

    Freestyling cioppino
    I don't think I've ever written about cioppino without getting into an argument. That's probably as it should be. One of the definitive California dishes, cioppino is a classic soup of fish in a garlicky tomato-wine broth. And that's probably where the...
  • The California Cook: An author's instructive fishing expedition

    The California Cook: An author's instructive fishing expedition
    It's taken a while, but you think you've finally gotten a grasp on the issues related to where most of your food comes from. You've successfully parsed the gray areas among local, seasonal, organic, sustainable, no-spray and conventional. You know your...
  • The Review: Savory in Malibu

    The Review: Savory in Malibu
    Every chef dreams about opening his or her own restaurant — someday. For Paul Shoemaker, that day jumped closer when he arrived for work at Bastide one morning in 2008 to find out that owner Joe Pytka had abruptly decided to close it down, just...