Beer Steamed Clams with Bacon and Shallots

Fresh littleneck clams are steamed in an aromatic mixture of bacon, beer, shallots, and herbs. On the table in an hour, with only 20 minutes of hands on cooking time. Great for summer entertaining!

Mussels With Fennel-Saffron Broth

I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with the classic flavors of a French bouillabaisse. Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into.

Steamed Mussels from Prince Edward Island

Steamed mussels are a delicious appetizer or main course and so quick and easy to make at home when armed with a few tips. Our favorites are PEI mussels, but as long as they’re fresh, you can’t go wrong.

Moules-frites (mussels and french fries)

I live for dishes like this. Fresh mussels served in a simple sauce with french fries on the side to soak up all the leftovers - delicious! Next time you have some mates coming around, this is a great dish to start with.

How to cook Mussels with Garlic White Wine Sauce

This is how to cook mussels in a very classic way that really makes the most of beautiful fresh mussels! Garlic, white wine, butter and lemon.

Mussels Escabeche

This classic Spanish escabeche recipe features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more.

The Best Moules Marinières (Sailor-Style Mussels)

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Spicy Steamed Mussels With 'Nduja

Spicy, funky Calabrian sausage is the perfect companion to briny, sweet, steamed mussels. And they come together in 20 minutes flat.

The Secret Ingredient (Dijon Mustard): Moules Dijonnaise

A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth.

Dinner Tonight: Steamed Mussels in Coconut Milk

My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three times...