Lars Marstone is leaning on the pier in Lysekil's harbour, arms crossed, as though personally greeting the wind and waves.

The clock is ticking as Lake Superior is warming fast, which may create more suitable habitat for the Great Lakes' most destructive invasive species.

It’s a cross between a museum and a restaurant, and it bears the name of a World War II icon as a nod to the history of ...

Nestled on Montgomery Boulevard in Albuquerque sits a wooden treasure that seems to have washed ashore from some distant coastal town. Pelican's Steak & Seafood stands as a delicious contradiction in ...

At Cafe Patachou, a new restaurant at Fritz Farm in Lexington, Ky., chef Jamar Hughes gently scrambles eggs and serves them ...

Foodie Bethany Gaskin asks whether green lip mussels are the next big seafood obsession.

An endangered species of mussel found only in Missouri is being spread further out in an attempt to increase its population. Steve McMurray, state malacologist with the Department of Conservation, ...

A recent CU Boulder Today news article highlighted new research led by Peyton Thomas, a new Assistant Professor at the Institute of Arctic and Alpine Research (INSTAAR) and ENVS. Peyton was formally a ...

The Missouri Department of Conservation released nearly 15,000 scaleshell mussels into the lower Osage River this fall. According to a news release from the Department of Conservation, several years ...

PORTLAND, Maine — Ken Burkett is the chef at Noble Kitchen and Bar in Brunswick. He joined us in the kitchen to share his recipe for one-pan mussels, made with chorizo, fennel, and Maine beer.

Taylor Leamey wrote about all things wellness for CNET, specializing in mental health, sleep and nutrition coverage. She has invested hundreds of hours into studying and researching sleep and holds a ...

The Tennessee Valley Authority has unveiled a bold new scheme to clean up its rivers. The TVA is unleashing one hundred carefully bred Appalachian rockshell mussels into the Powell and Clinch Rivers.