Foodie Bethany Gaskin shares part two of a green lip mussels, clams, and lobster boil. Massive fraud allegations in ...

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 ...

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 ...

Begin by cleaning the mussels. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the ...

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells.