Mussels, a true treasure from the sea, win over taste buds with their intense flavor and versatility in the kitchen. Besides ...

A final couple of rinses will ensure a sand-free meal. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to ...

Some fishmongers sell their mussels debearded. But if you’re mussels have a little, hair-like clump of fibers on the side, ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

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 ...

Freshwater mussels are some of the planet's most fascinating and underappreciated animals. With their beautifully colorful shells, diversity of shapes and interesting adornments — including ridges, ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...

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.

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 ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.