But, relatively quick as they are to make, they're still A Project, what with all the debearding, precise timing, and big pot hauling (not to mention washing) it takes to clean mussels perfectly ...

Pasta with mussels and saffron is an enticing first course that combines sea flavors with spicy notes. The mussels, with ...

Add mussels and Shaoxing wine to Dutch oven. Place a tight-fitting lid on pot. Shake the pot a little; cook, undisturbed, until mussels open, about 3 minutes. Transfer mussels to a large bowl ...

Begin by cleaning the mussels. 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 ...

Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately. Heat a large pan with a lid over a high heat.