Seafood experts compare these popular bivalves and explain whether you can substitute one for the other.

Cook over medium-low heat for 2 minutes. Add mustard and wine and bring to a boil. Reduce heat and simmer 2 minutes. Add saffron. Cover pot, remove from heat and let steep 5 minutes. Liquid can be ...

In a large pan, melt 3 tablespoons butter with 1 tablespoon oil over medium heat. Stir in 3 smashed garlic cloves and thyme. Cook until garlic is golden, about 2 minutes. Discard thyme and garlic and ...

I know when I cook live mussels or clams, the fact that they're alive is what makes them open up when I cook them (it's their last attempt to regulate their internal temp). But I see frozen mussels ...