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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 ...

They’re quick to cook, full of flavor, and instantly elevate any meal—from beachy appetizers to elegant main courses. But before mussels hit the pan, there's one part that often feels more daunting ...

This recipe uses about 2 lbs of mussels. If this is a main course, you'll want about 1 lb per person. It requires steaming the mussels and flavouring them with a garlic and wine broth. Cleaning the ...

Minestrone, Italy’s national soup is one of my most favourites for cleaning out the vegetable drawer in the fridge. Odds and ends of left over root vegetables, the dregs of the bottom of the pasta ...

Mussels may be popular among seafood lovers, but many boaters consider them pests. They colonize ship bottoms, clog water pipes and stick to motors. To chemical engineers, though, those very same ...

Scientists and activists alike have been looking for a solution to the problem of aquatic nutrient pollution. Now one group reports in Environmental Science & Technology that ribbed mussels are up to ...