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 ...

Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself ...

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 ...

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

Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest.

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.

Mussels are delicious on their own and in a range of seafood dishes, but these molluscs also serve as one of the best soup ...

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.