Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

It is perplexing to me that mussels aren’t on more Americans’ dinner tables. The succulent shellfish have everything going for them. They are lip-smackingly tasty and fun to eat; they are inexpensive, ...

One of our favorite Sunday dinners - or, anytime for that matter - is a big pot of steamed mussels, preferably with frites alongside and crusty bread to soak up the juices. It's surprisingly easy to ...

Learn the secret to a fast, perfect seafood boil. This simple guide shows you how to make Cajun mussels with a rich, savory broth and all the flavor you crave in just 8 minutes. ‘Melbourne has had a ...

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 ...

A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French restaurant (despite Anthony Bourdain's mussel-ordering advice). But mussel ...