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Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

Sign up for CNN’s Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for ...

Risotto with cavolo nero and mussels is like a magical combo of land and sea flavors. Seriously, it’s so, so good! This isn't just any risotto—no way. The hearty, earthy Tuscan kale (cavolo nero) ...

Tagliatelle with squid ink is something special, for sure. The deep black from the cuttlefish ink mixed into the fresh egg pasta is seriously good. This dish hails from central Italy, capturing a ...

Mussels are a cinch for home cooks because they cook quickly, and they're so versatile. Grab some aromatics (shallots, garlic, celery), some liquid (wine, cream, beer) and a large pot, and you're in ...

When Sergio Herman was growing up, escaping mussels was almost out of the question. The Michelin-starred chef was born and bred in Oud Sluis, the now-defunct but world-renowned seafood restaurant ...