All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

Explore two delicious mussel recipes: spicy tiger mussels and crispy stuffed mussels. Learn step-by-step how to make these ...

Here’s one of the things I like best about these oven-steamed mussels. If you have ever made mussels, you know that one of the most challenging part is fitting them all in the pan. Most recipes call ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

To continue enjoying the briny flavors even after summer, opt for mussels in white wine! A classic dish that never gets old, ...

A guide to buying, storing, and cooking mussels that will give you the confidence to prepare mussel dishes at home. If the idea of cooking mussels intimidates you, you’re not alone. But take heart, ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

It takes minutes to make an inexpensive, satisfying meal with a bag of mussels. This week’s recipe is inspired by French and Belgian moules marinières, mussels bathed in a garlicky broth. From the ...

Black-shelled mussels are in their season now, one of the better — and better-priced — sources of protein for quick meals. Buy mussels at markets or grocers that traffic in fish; turnover is key to ...

I think long and hard before I add gadgets or tools to my kitchen, so whenever someone gives me an alternative or additional use for an appliance that really works, I do a little happy dance. In ...

Q We had the best mussels in tomato sauce at Positano in Boca Raton. I’d like to serve this dish at a dinner party, but I’ve never made mussels before. Is it possible to get the recipe? Thanks for ...