A mussel has a hinge that keeps its shell together, and well-cooked mussels should open slightly. “Pay close attention to what the shells of the mussels look like when they arrive,” says Matt ...

The first-of-its-kind project is happening in Lake Michigan near Milwaukee, and Sleeping Bear Dunes National Lakeshore and ...

Mussels are briny yet sweet and mild, with no “fishy” notes. The bite-size morsel inside the shell is succulent and tender — no rubber-band chewiness like with a clam.

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 ...

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 ...

It is, as advertised, a mixture of typical Thai ingredients: lemon grass, galangal (similar to ginger), chiles and makrut lime leaves. When added to a liquid, it makes an instant flavorful sauce.

Mussels' stickiness works like this: They bind to surfaces using strands called byssus threads, which stream out from their shells like wild, sticky beard hairs.

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 ...

Blue mussels like colder water and “start to struggle and even die at water temperatures near 80F,” Borkman wrote. “Much of the Bay, especially shallow areas where people might harvest from ...