Stay on top of what’s happening in the Bay Area with essential Bay Area news stories, sent to your inbox every weekday. The Bay Bay Area-raised host Ericka Cruz Guevarra brings you context and ...

The fruits of the ocean are varied and bountiful. Oysters, scallops, shrimp, clams; all of these shellfish have an innate sense of luxury when served to us, whether steamed, sauteed and tossed with ...

With its green, hairy texture, it is a bizarre-looking growth that seafood firms treat as nothing more than waste. However, so-called mussel beards might just prove to be a lucrative avenue for ...

It's 1970-something. Mussels are virtually unknown in the United States. They're something that the French eat, but what can you expect of a people that eats snails? I'm on a beach on Nantucket Island ...

They’re quick to cook, full of flavor, and instantly elevate any meal—from beachy appetizers to elegant main courses. But before mussels hit the pan, there's one part that often feels more daunting ...

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KQED's wildlife video series, Deep Look, beloved by fans, renowned scientists and science media journalists alike, launches its 10th season having racked up millions of monthly views and numerous ...

Mussels create byssal threads to attach themselves to rocks and each other. Mussels create byssal threads, known as the mussel's "beard," to attach themselves to rocks and each other. They use their ...

Creatures of the sea are some of the more tricky proteins to prepare — preparing scallops, for example, could go wrong in many ways. When it comes to cooking mussels, be sure you do justice to the ...