Recipes
PUT SOME MUSSEL INTO IT When eating a mussel and broth dish like this one take your first mussel eat it and use the shell as tongs for the rest

PUT SOME MUSSEL INTO IT: When eating a mussel and broth dish like this one, take your first mussel, eat it and use the shell as tongs for the rest.

Flavors from the sea

Serve shellfish with a sumptuous sauce, grilled, smoked or simple and unadorned, and dive into an ocean of delicious possibilities.

As subtle and secretive as their lives on the seabed, the flavors of shellfish often have to be pried open by the chef's skill. Yet, whether complemented by barbecue smoke, butter and wine, or curries and rich sauces, the shellfish's oceanic undercurrent stands out all on its own.

And then there's the oyster. Eaten raw on the half shell, it evokes the eater's primal connection with the sea.

The World is Your Oyster
Asking anyone—but especially a c

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