Chef Bryan Davis demonstrates how to cook mussels and how to finish the vinaigrette. There are just three nations that Britain can truly trust. The US is not one of them Watch: 'Superman' Official ...

Texture Compared to mussels, clams have a firmer chew to them. "The texture [of] mussels is more tender, and can come off as creamy when cooked properly," says Kilgore.

Mussels are a cinch for home cooks because they cook quickly, and they're so versatile. Grab some aromatics (shallots, garlic, celery), some liquid (wine, cream, beer) and a large pot, and you're ...

When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...

Shingles of crispy garlic-rubbed country bread turn a bowl of briny mussels and bacon into a hearty one-dish supper ...

When cooked, mussels open up and reveal a morsel of sweet meat that ranks as a top food for omega-3 fatty acids. The May-June issue of EatingWell magazine reports how good omega-3 is for the brain ...

Cooking with alcohol can get pretty nuanced, so an expert is here to remind us to always choose a dry white wine when it comes to cooking with mussels.

During a summer home from college I worked as a fishmonger at a local market and learned how to cook mussels, how to portion out fish, and the power of a good pair of tweezers.

Despite, or perhaps because of, his childhood, Herman made a commitment to himself to never work with mussels. Now, decades later, he is publishing, “Mussels: An Homage in 50 Recipes,” a ...