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 ...

Black-shelled mussels are in their season now, one of the better — and better-priced — sources of protein for quick meals. Buy mussels at markets or grocers that traffic in fish; turnover is key to ...

Bivalves — clams, mussels and oysters — can seem intimidating if you’re not used to cooking them. But they don’t have to be: Simple recipes and bold flavors below can help grow your confidence in ...

1. Place mussels and white wine in a saucepan with a tight-fitting lid. Place over high heat and steam, covered, until mussel shells just open, about 3 minutes. Remove pan from heat and let sit, ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Instructions: In a pot large enough to accommodate the mussels, combine the wine, shallot, bay leaf, thyme sprig, and enough water to raise the liquid level to about 1 inch. Bring to a boil. Add the ...