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• Recipes for Health: Mussel Risotto

  Brown rice teams up with arborio to bring whole-grain benefits to this creamy and flavorful dish. Read More... Posted May 01 2012, 04:12 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Rice, Mussels

• Recipes for Health: Mussel Pizza

  This pie, redolent of the Mediterranean, comes together very quickly if you have some dough in the freezer. Read More... Posted May 01 2012, 03:33 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Mussels, pizza

• Recipes for Health: Oven-Roasted Mussels With Fresh Spinach

  Put away the steaming pot and roast the mussels for this beautiful and fragrant dish. Read More... Posted Apr 30 2012, 06:46 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Seafood, Diet and Nutrition, Mussels

• Recipes for Health: Spicy Spanish Mussels

  A mixture of crunchy toasted almonds and hazelnuts adds richness to a steaming liquid made with tomatoes and white wine. Read More... Posted Apr 30 2012, 06:40 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Seafood, Diet and Nutrition, Mussels

• Recipes for Health: One More Reason to Love Mussels: Curry-Laced Moules à la Marinière With Fresh Peas

  These shellfish, apart from being easy to cook, tasty and more ocean-friendly than farmed salmon, are a great source of omega-3 fatty acids.] Read More... Posted Apr 30 2012, 04:16 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Mussels

• Recipe: Spicy Coconut Mussels With Lemon Grass - Recipes

  A recipe for spicy coconut mussels with lemon grass. Read More... Posted Apr 20 2012, 05:56 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Mussels

• A Good Appetite: With This Mussel Sauce, One Spoonful Leads to the Next

  A sauce for steamed mussels combines the sting of chile, the sweetness of coconut milk, tangy lemon and funky fish sauce. Read More... Posted Apr 20 2012, 05:56 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Mussels, Sauces

• City Kitchen: Simple Mussels at Home - City Kitchen

  Steamed mussels can support a world of flavors, like a spicy mix of ginger, garlic, lemon grass, coconut and plenty of hot pepper. Read More... Posted Oct 07 2011, 02:25 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Mussels

• Recipe: Spicy Green Mussels - Recipe

  A recipe for Spicy Green Mussels. Read More... Posted Oct 07 2011, 02:16 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Mussels, Curry (Cuisine)

• Peas and Mussels, Fresh Off the Farm, a Fine Summery Pair

  A complexly flavored, multi-textured, only slightly sweet dish of mussels. Read More... Posted Jun 10 2011, 05:20 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Mussels, Peas

• Recipe: Creamy Mussel Stew With Peas, Fennel and Lemon

  A recipe for Creamy Mussel Stew With Peas, Fennel and Lemon. Read More... Posted Jun 10 2011, 05:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Mussels, Peas, Fennel

• Recipe: Pairings: Mussels in Broth with Matcha

  Whether your Fiano is lean and steely or in a richer style, several flavors should emerge from any food that is served alongside. Read More... Posted May 24 2011, 02:43 PM by NYT > Dining & Wine Filed under: Recipes, Mussels

• Food Stuff: Passport in Hand, Honey Mussels Inch Their Way to New York

  The meaty mussels are exceptionally sweet and are harvested mostly in the fall and winter. Read More... Posted Feb 08 2011, 06:14 PM by NYT > Dining & Wine Filed under: Mussels

• The Minimalist: Variation on a Theme

  I have cooked pasta with mussels and I have cooked pasta with beans, but I had never cooked pasta with mussels and beans, a dish typical of the villages south of Naples. Read More... Posted Sep 04 2009, 02:09 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Pasta, Mussels, Beans

• Restaurants: A Savory Sea of Mussels

  Flex Mussels on the Upper East Side approaches mussels the way Ben & Jerry’s approaches ice cream: as a starting point, a canvas, a vehicle for a pleasantly hyperactive imagination. Read More... Posted Jun 02 2009, 07:07 PM by NYT > Dining & Wine Filed under: Mussels