The new mussel puttanesca ($18) at Lyle (part of the new chef’s menu refresh) is served in a deeply flavorful sauce made of ...

The only edible part of the mussel is the meat inside, and the de-shelling process can seem a bit much. News flash: It’s ...

In addition to trout farming, Estonia has potential to develop a separate industry for cultivating edible mussels. A study ...

A woman lost 159 pounds when she quit strict diets that left her feeling starving. She shared 2 tips that mean she's never ...

It may be tempting to clean your mussels as soon as you bring them home, but waiting to do so until right before you cook ...

Stuff the mussels: For each mussel, grab a generous tablespoon of the ground meat mixture, depending on the size of the mussels, and add it to one of the shell halves. Gently squeeze the shell ...

When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion ...

The adhesive proteins secreted by mussels are the inspiration behind a versatile approach to the surface modification of a wide range of inorganic and organic materials, resulting in the ...

This luxurious mussel soup topped with homemade croutons is a real treat. It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for ...

"There is no solution," he said. "As soon as the mussel clings to the net, it stays there." It is not just the nets. The Quagga mussels have clogged up underwater pipelines. Stéphan Jacquet ...

Add the mussels and cook for 1 and a half minutes, giving them a shake. Remove the meat from the shell and strain the liquor. Cook the onion and fennel in the oil until soft and golden.

There are many ways to make mussel fritters but the one I like best uses this simple fritter batter and raw mussels. They have a delicious lightness to them and somehow just taste fresher.