It may be the middle of winter, but you can still enjoy a seafood sensation — steamed mussels. Most people think of mussels as a treat only to be savored in a restaurant, but with the popularity of cultivated mussels, it’s safer and easier to prepare them at home. Charlie Palmer, chef and owner of Aureole Restaurant in New York City, shows how to prepare these seafood delights. Check out the recipe below.
Copyright © 2002 by Charlie Palmer.