also called a low country boil for those of you in South Carolina! Overflowing with crab legs, mussels and shrimp, this Southern-style seafood boil also has sliced sausage, corn, and new potatoes.

Add the stock and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the pan. Cover the pan with a lid and steam the mussels for ...

Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam.

Once the pasta is cooked add the pureed kale mixture, chopped chard and shelled mussels to the pot to the pot and bring back to the boil before serving. Serve with pesto and warm crusty bread.

Add the onion and the parsley, and soften. Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and ...

Wash the mussels (if using), put into a shallow pan in a single layer, cover and cook over a medium heat just until the shells open, about 3 or 4 minutes approx. Cool. Meanwhile, hard boil the ...