All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. To find out ...

Most people haven’t cooked many — if any — mussels in their lifetimes. Just the sight of that little cluster of blue-black shells is sometimes enough to send one scurrying back toward more familiar ...

If you’re looking to shake things up in the kitchen, Sardinian fregola could be your new go-to. This unique pasta, made from ...

A common listing on seafood restaurant menus, mussels are typically served swimming in mouthwatering broth. I love steamed mussels, especially served with crusty bread to sop up the extra goodness, ...

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 ...

DEAR MISS MANNERS: I adore shrimp and mussels. When eating with family and close friends, I use my fingers to remove the shrimp tails and pull the mussels out of the shells. But in public, or with ...