Explore: Cooking (mussels)

removed during preparation, often after cooking when the mussel has opened. Both marine and freshwater mussels are filter feeders; they feed on plankton

Stuffed mussels (Armenian: Լցոնած միդիա, or Միդիա տոլմա; Turkish: Midye dolma), or midye, is a generic name for plump orange mussels that contain herbed

Forest when it broke out on 1 February 2007 after someone had been cooking mussels on an open fire at a nearby beach. The fire burnt pine plantation adjoining

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from

and mussels. Egg (eggs and fish eggs) Cheese Adyghe Qwaye (Circassian) Gouda Gruyère Oscypek Other proteins Nuts Tofu Spices Paprika Salt Cooking portal

seabeds. In edible mussels, the inedible byssus is commonly known as the "beard", and is removed before cooking. Many species of mussels secrete byssus threads

abundance of mussels. The Éclade des Moules (or, locally, Terré de Moules) is a bake often held on the beaches outside of La Rochelle. The mussels are arranged

the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food

Culture of France is being considered for merging. › French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel

is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around