They’re quick to cook, full of flavor, and instantly elevate any meal—from beachy appetizers to elegant main courses. But before mussels hit the pan, there's one part that often feels more daunting ...

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Mussels can cling to rocky shores with an iron grip, and a new study suggests that's thanks to a special arrangement of protein and metal ions in their bushy "beards." These "beards," which are ...

Each week we meet up with Katie Hershfelt of Cultivate Events as she chats with farmers, chefs and shoppers at the Santa Barbara Certified Farmers’ Market. This week, she spoke with Chris Shemet, who ...

There's one thing to remember about mussels: Don't be afraid. It often seems that people have a fear of food poisoning from these bivalves, far more than other types of seafood. Take a few minutes to ...

It's 1970-something. Mussels are virtually unknown in the United States. They're something that the French eat, but what can you expect of a people that eats snails? I'm on a beach on Nantucket Island ...

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 ...