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 ...

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us ...

Fresh mussels, aromatic herbs, and a rich broth come together in this simple yet elegant recipe. Chef Jean-Pierre shows you how to make the best steamed mussels ever.

Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be left at room temperature for several hours now. When ready to cook, bring back to a ...

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, ...

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The award-winning chef has shared his quick and easy trick for cooking seafood with just a few ingredients on Instagram. “It’s a quick and delicious recipe,” he says, offering one key tip: “Once the ...

The most common species in the United States is the blue mussel; supplies are often from eastern Canada. Green mussels, from New Zealand, are more delicate in flavor. Mussels make an inexpensive yet ...

Looking for a simple and inexpensive summer dinner? Mussels are healthy, easy to prepare and ideal for outdoor dining. They cook in minutes, which is convenient when the weather is hot and you prefer ...