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Linguine with Mussels

(Cooking Light, November, 1995)

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Linguine With Mussels And Arugula Cream Sauce

(Gourmet, February, 1993)

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Linguine With Mussels And Fresh Herbs

(Gourmet, July, 2009)

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Linguine with Mussels and Kale

(Food & Wine, March, 2003)

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Lobster with Sausage, Mussels, Corn, and Potatoes

(Bon Appétit, August, 2003)

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Louisiana Mussel Sauce Piquante With Garlic Bread

(Gourmet, March, 1998)

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Mediterranean Mussels With Celery Root And Pearl Onions

(Coastal Living, September, 2009)

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Mediterranean Mussels With Farro and Wine

(Washington Post, January, 2012)

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Mejillones A La Gallega (Steamed Mussels With Bay Leaf, Pimenton And Potato)

(Washington Post, January, 2008)

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Midopilafo

(Food from Many Greek Kitchens by Tessa Kiros, 2011)

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Moroccan-Style Mussels

(Gourmet, May, 2006)

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Moules Mariniere

(Martha Stewart Living, September, 2005)

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Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs)

(Cooking Light, May, 2005)

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Mussel And Carrot Soup

(Gourmet, April, 2003)

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Mussel and Chorizo Soup

(Food & Wine, March, 2008)

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Mussel And Fennel Bisque

(Bon Appétit, January, 2009)

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Mussel and Fingerling Potato Salad

(Food & Wine, August, 2004)

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Mussel and Lima Bean Paella with Smoked Paprika

(Things Cooks Love by Sur La Table and Marie Simmons, 2008)

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Mussel and Oyster Hot Pot

(Saveur, March, 2006)

Dulse, an edible seaweed widely used in Irish cooking, adds an austere 'sea' flavor to this soup.
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Mussel Chowder

(Gourmet, April, 2002)

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Mussel Chowder with Bacon and Shiitake Mushrooms

(Food & Wine, March, 2004)

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Mussel Gratin

(Gourmet, April, 2002)

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Mussel Saffron Soup

(Cooking Light, March, 2000)

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Mussel Salad

(Cooking Light, May, 2004)

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Mussel Salad

(Dinner: Impossible, Episode: Robert’s Lost Mission, Season: 8)

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