Dive into your next bowl of this delicious shellfish armed with these expert tips. Mussels should be alive until cooked; if a shell doesn't close after tapping, discard it. Use your fingers, a fork, ...

A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French restaurant (despite Anthony Bourdain's mussel-ordering advice). But mussel ...

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My wife and I enjoy the mussels appetizer at Bistro VG, and it would be fun to prepare them at home. I have tried to reproduce the dish using my own sense of taste, but have not yet been successful.

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 ...

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 ...