the mussels are eaten on the half shell. If you’re making a lot for friends, get everyone involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you ...

25g/1oz fine breadcrumbs: 25g/1oz fine breadcrumbs 25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino: 25g/1oz hard, melting cheese, such as ...

Cook for 3-5 minutes, until all the shells have opened. (Discard any that do not open.) With a slotted spoon, transfer the mussels to four large soup bowls. After the last mussel is out of the pot ...

This recipe ... clams and mussels you prefer — McGlinn recommends buying 2 pounds total plus a few extra, just in case any ...

Turn the heat up, bring the wine to the boil, add the mussels and put the lid on. Let the mussels steam for around 4-5 minutes. All the shells should ... Feast on delicious recipes and eat your ...

Remove the mussels as soon as they open and pick the meat out of the shell. Flip the fish and add a few spoons of the herb butter to the pan. Add the mussels and toss to coat in the butter.

In his new cookbook, Pastry: Savory & Sweet (Wiley), Roux compiles recipes that ... 2 to 3 minutes until mussels open (discard any that stay closed). Take out of shells; place in bowl.

Dive into your next bowl of this delicious shellfish armed with these expert tips. For many shellfish fans, the question of how to eat mussels is easy; as with other bivalves, the goal is to fish ...

pull out the dark threads that protrude from the shell. Do this just before cooking; mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

The demand for pearl buttons and freshwater pearls was so great that by the mid-1950s the Wabash River was fished out. It wasn’t until 1991 when the harvest for mussel shells was closed.

Freshwater pearls are still cultured by inserting small pieces of native mussel shell into oysters. Mussels are fascinating because of their life histories, carried out on river bottoms. They are ...