Related: The Difference Between Clams and Mussels—and the Best Way to Cook With Each Mussels, like clams and oysters, are a type of aquatic mollusk called bivalves, which boast two shells ...

But if you’re mussels have a little, hair-like clump of fibers on the side, (the beard), you need to pull it off. Here’s a ...

Add the thyme and cider, then cook until the liquid is reduced by half. Add the stock and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped.

The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Clean the mussels by thoroughly scrubbing them under plenty of running ...

Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the ...

Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil, pancetta, and onions in pan; cook 3–4 minutes, stirring occasionally, or until onions are tender. Zest/grate orange peel (no ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Other popular dishes at the lakeshore restaurant include short rib stroganoff, chicken pot pie and the 1792 Bourbon Tiramisu.