"In this weekend’s recipe, I’ve used some of this kale as the base for a vivid green sauce to serve with mussels." ...

Named for a patron of Maxim's restaurant in Paris, the dish is made up from quality ingredients including mussels, wine, mirepoix, herbs, and cream ...

The simple cream sauce goes well with crusty bread or some baked potato wedges. And you can even throw in some cooked pasta if you want to have a complete heavy dinner meal.

Once the mussels open, add the cream au poivre sauce and toss all to coat. Transfer to a large soup bowl. Garnish with crisp bacon, sunchoke chips, beets, radishes and pea shoots.

You can find the recipes below. And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less.

For convenience, Tim Keating, Chef de Cuisine at Flying Fish Cafe, suggests that store-bought pesto can be used in this recipe. – Boil the heavy cream in a heavy saucepan over medium heat about ...

11/2-2 pounds mussels, rinsed and drained Salt and pepper to taste 1. Boil the heavy cream in a heavy saucepan over medium heat about 5 minutes or until reduced to 1/2 cup. Set aside. 2.

DO AHEAD Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled. Step 3 Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.