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.

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.

Midwinter cooking usually brings to mind dishes like hearty stews and chilis, succulent meat roasts and braises, and starchy, ...

Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 ...

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 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 ...

Place the mussels in a clean frying pan ... Melt the butter and bring to a boil. Slowly drizzle the boiling butter onto the eggs, whisking all the time. The sauce will gradually begin to thicken.

Bring to a boil, lower the heat and simmer for 10 minutes. Add the mussels, cover the pot and raise the heat to high. Cook for 3-5 minutes, until all the shells have opened. (Discard any that do ...