"If you eat mussels, you eat microplastics." This was already known to a limited extent about mussels from individual ocean regions. A new study reveals that this claim apparently holds true globally.

On Wednesday, Dominique Ansel revealed to the public that he is not only the creative mind behind some of the most Instagram-worthy desserts, but also a genius when it comes to eating mussels. In a ...

Survival of the fittest is expertly exemplified by one marine creature: Minnesota’s freshwater mussels. These shellfish are being applauded for their unique and clever survival strategy. They ...

Steam the mussels with the dry rose or white wine. Once all of the shells have opened, pour the mussels out onto a baking tray and place into the refrigerator until cool. Once cool, remove the mussel ...

Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’. The Birds Eye, Findus and iglo ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...