No matter the dish, it can be intimidating to cook clams and mussels, especially the first time around. What's the difference ...

Prepare, clean and de-beard the mussels in the usual way. It is essential that they are all absolutely fresh and tightly closed. Once the mussels are ready to cook, set to one side. Heat oil in a ...

Colour is not indicative of quality - orange flesh tells you the mussel is female, while a whiter hue suggests a male. Unless you know how fresh they are, always eat mussels on the same day you ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

DESCRIPTION: Freshwater mussels are bivalve mollusks that have a two- valved hard shell, a soft body with respiratory, digestive and reproductive organs, and a muscular foot for locomotion, burrowing ...