Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped. Pull away their beards and, if you are presenting them in their shells, it's a good ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Recipes published by Food & Wine are rigorously tested by ...

This spicy mussels recipe was designed as the star of a no ... You’ll want to rinse the mussels in cold water. The most important step is to remove any mussels with broken shells as well as ...

On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.

Chef Umesh Kumar S.S., executive chef at Niraamaya Retreats Surya Samudra in Kerala, shares two coastal-inspired recipes to add ... Clean the mussels thoroughly and remove the beards.

Scrub the mussels under cold running water. Rinse away grit and remove barnacles with a small, sharp knife. Remove the ‘beards’ by pulling the dark, stringy piece away from the mussels with ...