Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Clean the mussels really well, scrubbing the outsides and removing the beards, and discard any that are damaged, open or do not close when tapped on the side of the sink. Put them into a large ...

1 pound Mussels-washed, debearded 2 ½ Cups Water to steam mussels 2 Tbsp. Olive Oil 1 Cup Onions-medium diced ½ Cup Celery-medium diced ½ Cup Carrots-medium diced 1 Cup Potatoes-diced ½" 2 Garlic ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...