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mussels

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"Barbecue" Mussels

(EatingWell, February/March, 2006)

A take-off on New Orleans "barbecued" shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.
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Ale-Steamed Mussels with French Bread

(Cooking Light, November, 2003)

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Alentejo Pork With Chorizo And Mussels

(Every Day with Rachael Ray, December/January, 2008)

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Angel Hair Pasta with Mussels and Red Pepper Sauce

(Cooking Light, January, 2007)

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Artichoke Stew With Mussels, Potatoes And Saffron

(Bon Appétit, March, 1997)

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Asian Bistro Mussel Soup

(Happy in the Kitchen by Michel Richard, 2006)

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Asian Risotto With Pancetta And Mussels

(Bon Appétit, January, 1996)

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Baked Mussels with Pesto Breadcrumbs

(Coastal Living, March, 2006)

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Baked Stuffed Mussels

(Gourmet, April, 2008)

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Basque Steamed Mussels

(Sunset, February, 1999)

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Bean and Mussel Salad

(Cooking by James Peterson, 2007)

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Beer-Steamed Mussels

(Boston Globe, January, 2009)

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Big Mussels With Garlic And Vermouth

(30 Minute Meals, Episode: Ray’s Eye For The Hungry Guy, Season: 5)

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Black Bean Mussels

(Gourmet, October, 2005)

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Black Mussels Steamed In Saffron Broth Recipe

(Rachael’s Vacation, Episode: Bay Area, Season: 1)

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Black Pepper Mussels

(Martha Stewart Living, August, 2005)

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Black Sea Bass And Mussels A La Nage

(Sara’s Secrets, Episode: Poach It!, Season: 4)

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Brodetto Di Cozze E Vongole Con Bruschetta Di Erbe (Steamed Clam And Mussel Soup)

(Molto Mario, Episode: Mare Mare Mare, Season: 6)

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Broiled Mussels with Hot Paprika Crumbs

(Food & Wine, January, 2009)

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Buttery Steamed Mussels With Sake And Chiles

(Bon Appétit, June, 2008)

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Cambodian Steamed Mussels

(Sunset, January, 1999)

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Celery-Root And Pecan Salad

(Gourmet, February, 2007)

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Chef Emeril’s Asian-Inspired Mussels

(The Essence of Emeril, Episode: Exotic Herbs, Season: 10)

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Chile-Steamed Mussels with Green Olive Crostini

(Food & Wine, November, 2004)

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Chilled Cream Of Zucchini Soup with Mussels and Fresh Mint

(Bon Appétit, May, 2001)

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