EditorialAshley Fisher, director of the Mashpee Department of Natural Resources in Massachusetts, with fistfuls of mussels retrieved from the Mashpee River’s bottom that died from lack of oxygen in Mashpee, Mass., Dec. 6, 2022. (Sophie Park/The New York Times)
EditorialAna Shellem, who harvests shellfish for commercial clients, Shellem cleaning wild oysters and mussels at a dock in Wrightsville Beach, N.C. on Nov. 28, 2022. (Madeline Gray/The New York Times)
EditorialMussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialMarsden Brewer sorts his farmed scallops into bags to take to his distributor, off the coast of Stonington, Maine, Aug. 11, 2021. (Tristan Spinski/The New York Times)
EditorialCrewmembers bring a net filled with mussels up from the seabed off the coast of Bangor, Wales, on Feb. 4, 2021. (Mary Turner/The New York Times)
EditorialIn a photo from the U.S. Fish and Wildlife Service, recently dead freshwater mussels from the Clinch River near Wallen Bend, Tenn., Oct. 17, 2019. (Meagan Racey/U.S. Fish and Wildlife Service via The New York Times)
EditorialClams and mussels served with angel-hair pasta during a dinner party hosted by Jack Clark in the Lake Como Family Nudist Resort, in Lutz, Fla., Jan. 11, 2020. (Jason Henry/The New York Times)
EditorialResearchers at the Louisiana Universities Marine Consortium in Cocodrie, La., collect data on mussels for a master’s thesis project on Dec. 9, 2019. (Bryan Tarnowski/The New York Times)
EditorialResearchers at the Louisiana Universities Marine Consortium in Cocodrie, La., collect data on mussels for a master’s thesis project on Dec. 9, 2019. (Bryan Tarnowski/The New York Times)
Loading