Mussels have lots of protein and key nutrients. All you have to do is decide which of the many ways to prepare them you fancy most. Try these sent in by readers. Brown garlic in hot oil, add mussels, ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!

Add Yahoo as a preferred source to see more of our stories on Google. There’s something so comforting about steaming hot mussels bathed in an aromatic broth, where each bite is infused with layers of ...

These ’Nduja Mussels are simmered in a rich, spicy broth infused with garlic, tomato, and Calabrian heat. Served with crispy ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

As the saying goes, when in Rome — actually, in this case it was Spain, so I did what the Spaniards do and ordered mussels. I don’t normally care much for mussels, but this preparation was addictive.

This unusual, creamy salad is a signature dish at La Gallura, a restaurant-hotel in the Sardinian city of Olbia. Adapted from "Adventures of an Italian Food Lover," by Faith Heller Willinger (Clarkson ...

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 ...

Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat, as ...

As you gear up for the traditional Italian-American Feast of the Seven Fishes, consider spinning the globe and incorporating flavors from different cuisines. This recipe for steamed mussels coats the ...

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), ...