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 ...

A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...

It is also famous for its rope-grown mussels (moules de bouchot), as are many places along the coast of Normandy and the Somme. This recipe features crème fraîche, butter and cider which are ...

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

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 ...

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.

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 ...

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, ...

Do you love shellfish dishes? This week on 'Eating in Australia,' we're sharing a recipe for soy-glazed mussels made with ...