The property where William McLain, 61, was detained is owned by McLain's son, according to neighbors

Spain’s World Cup-winning women’s team have gotten back to being soccer players

MLB Rumors: Red Sox starter James Paxton's injury doesn't sound any alarmsThe Boston Red Sox's starting pitching woes are not getting any better. Pitcher James Paxton was yanked from Saturday's game against the White Sox after four innings due to right knee soreness.Paxton ...

For National Seafood Month (October) this year, I’d like to celebrate Cornish rope grown mussels and encourage more people to cook them at home. Juicy, sustainable, and nutritious, they are a lower-impact species but often consumed less than industrially caught seafood such as prawns, tuna, cod and salmon. They’re grown on long ropes out in St Austell Bay, and the best thing about them is they’re incredibly sustainable – feeding off the nutrient-rich water before being harvested, which means there’s no damage to any reefs or the shoreline. This also means they’re super clean with hardly any beards to cut off before cooking. They’re also great value at around a tenner for two decent bowlfuls, of which you can do so many recipes. I love classic moules marinière with onion, white wine and parsley, or, as below, mussels with spinach and cider – perfection! Mussels with spinach and cider Ingredients: 1.75kg mussels Handful of spinach leaves (when in season, these could be swapped for wild garlic) 2 shallots, finely chopped 15g butter 100ml Cornish cider, or your favourite local equivalent Plenty of crusty bread to soak up the sauce Method: 1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when tapped on a board. 2. Pull off any tough, fibrous beards attached to the tightly closed shells. Give the mussels another quick rinse to remove any little pieces of shell. 3. Soften shallots in the butter in a large pan. 4. Add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. 5. Add spinach and remove from the heat and allow to wilt. 6. Spoon into four large warmed bowls and serve with plenty of crusty bread. Jack Stein is chef director at Rick Stein Restaurants. You can buy Cornish rope grown mussels from Rick Stein online for £10. Read More Dear Pret, this is what a £7 sandwich should look like Pub grub: Three recipes from Tom Kerridge’s new cookbook From Nepal to Tibet: Eight warming dishes from the coldest places on earth Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat

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