Mussels from Prince Edward Island, cockles from New Zealand, periwinkles from Cape Cod and clams from Vancouver -- the shellfish on our dinner plates have flown in from all over for the occasion. And ...

"When I entertain, I've had to double and triple the ingredients in this recipe many times," said Milwaukee Great Host Ann Krueger. "It all depends on how many each person eats. My husband can eat 20 ...

They are elegant yet mouth-watering, available to anyone yet rarely seen, and their sizzling arrival can instantly silence a room. Mussels on the half shell command attention, and a tray of these ...

To prepare Catalan-style mussels, start with the How to Clean and Open Mussels. After rinsing the mollusks under running water (1), with the help of a knife, remove encrustations and barnacles from ...

To prepare mussels in white wine and cream sauce, start with the aromatic herbs: rinse them well and dry them. Then remove the thyme and rosemary leaves from the stems (1) and chop them finely, along ...

Garlic, olive oil and rosemary make the best broth for this fast one-pot meal. By Melissa Clark The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore ...

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.