A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French restaurant (despite Anthony Bourdain's mussel-ordering advice). But mussel ...

Looking for something cozy? This pasta with pumpkin, potatoes, and mussels from Campania is just what you need, especially when the weather turns chilly. The Neapolitans, they really know how to mix ...

Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard and place them in a colander. Repeat the process with ...

I love this dish and I can recall eating it as a child with a hunk of grandma Rosa’s bread next to the mussels. All that was left was a pile of mussel shells and a happy little Lidia. This is my ...

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

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 ...

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 ...

I recently enjoyed a terrific dinner at Bambara restaurant in the Hotel Monaco. I've had many great meals there but this one, in particular, left an impression. What really knocked my socks off wasn't ...