Add Yahoo as a preferred source to see more of our stories on Google. Mussels should be alive until cooked; if a shell doesn't close after tapping, discard it. Use your fingers, a fork, or the shell ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

Add Yahoo as a preferred source to see more of our stories on Google. MusselsMussels on a rock Getty Images/eddyfish When Sergio Herman was growing up, escaping mussels was almost out of the question.

How to make the most of mussels, including a quick way to do veggie stock from scratch.

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.

Creatures of the sea are some of the more tricky proteins to prepare — preparing scallops, for example, could go wrong in many ways. When it comes to cooking mussels, be sure you do justice to the ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

Chef Frank Terranova heads to Dave's Fresh Marketplace to buy local, wild caught mussels for this tasty dish that's a Rhode Island favorite. Heat oil in a 6-quart pot over medium-high heat. Add ...

Lots of folks—maybe even most of them—aren't fond of eating mussels. And they tend to point to the fact that mussels, by and large, have always been a “throwaway” food, readily available for free, or ...