There’s a certain anxiety about cooking mussels, but just make sure you follow the rules. Throw out any that are broken or ...

To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

Most recipes call for cleaning the mussels and pulling off the “byssus” — beard — before cooking. Since about 90 percent of the world’s mussels are farm-raised, you’ll find them mostly beardless. To ...

Foodie Bethany Gaskin debates whether clams or mussels are worth cooking. Greenland's only US military base is (quietly) ...

Mussels may well be the most underappreciated shellfish. More tender than clams and less prone to sandy grit, mussels are relatively inexpensive and easy and quick to prepare. Best of all is the ...

It's 1970-something. Mussels are virtually unknown in the United States. They're something that the French eat, but what can you expect of a people that eats snails? I'm on a beach on Nantucket Island ...