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.

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 ...

Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and ...

Meanwhile, put the mussels into a saucepan on a medium heat ... Bring a large pot of salted water to a boil. Blanch the kale leaves until tender, 3-5 minutes. Drain cooked kale leaves in a ...

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.

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 ...

Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook.