Maine chef Devin Finigan's mussel toasts have three components: saffron-garlic aioli; a shaved fennel, leek, and caper salad; ...

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 ...

To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, easy and quick to prepare. In fact, you only need 10 minutes of cooking ...

Steamed mussels are a great choice for an easy dinner party–if you buy them fresh at the market you can simply open a bottle of white wine, pour yourself a glass, and use the rest of it to add to a ...

A bowl of steamed mussels, in a broth so fragrant with garlic and fresh herbs that the taste fills your mouth before you've even slurped the first tender bite, is a food experience like none other. It ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat, as ...

His culinary peers may have other ideas, but Matt Preston makes a strong case for why mussels are set to be the next big thing in food. I didn’t want to be a contrarian – or, worse, a smug contrarian ...

The French celebrate Bastille Day on July 14. Salute them with this easy-to-prepare, delicious dinner. It takes only minutes to cook. Figure about 2 pounds mussels per person. Store the mussels in the ...