Stuff the mussels: For each mussel ... shallow bowls and the grilled rustic bread. Recipe courtesy of A Girl and Her Pig: Recipes and Stories by April Bloomfield/Ecco, 2012.

Steve prepared a very simple Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.

Mussels can easily be an afterthought next to more fanciful seafood options like oysters and crabs. But the plump, briny bivalves can make for just as tasty a meal — often at an affordable price.

When you see how Longshore plates its mussels, you’ll wonder why you don’t see it done that way more often. Oysters, mussels’ more successful cousin, are parsimoniously shucked and arranged on artful ...