If you’ve only ever slurped up a bowl of mussels at a restaurant, now’s the time to make them at home. Here’s how to get your fill this fall. Remember that mussels are alive until you cook ...

Using a slotted spoon, transfer the mussels to a bowl. Remove the mussels from their shells; discard any mussels that do not open. Cover and refrigerate the mussels. Strain the accumulated mussel ...

Store the mussels in their original package, placing the package in a large bowl on top of a bed of ice. Cover the mussels loosely with a few damp paper towels. Storing them this way keeps them ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels ... a medium-size heatproof bowl. Bring 1 1/2 cups ...

Suddenly, mussels are everywhere in my life. Just a month ago, I gobbled up a bowl at the legendary Cliff House in San Francisco overlooking the raging Pacific Ocean. The black shells were ...

Remove any fibrous beards from between the shells, then place the cleaned mussels in a bowl. To clean the clams, first place them in a large bowl of salted cold water, which helps to remove some ...