When you steam off a pile of mussels they release a hearty broth that forms the base of soups all over the world.
Yield: Makes 4 servings
3 lbs Mussels
3 cups water
1 tbsp Sriracha
1 pinch salt
1 spoonful sugar
1 lime Juice only
1 small bunch Cilantro (stems removed)
Place mussels into a large pot with a tight fitting lid and add the water, Sriracha, salt and sugar. Cover with the lid and steam the mussels until they have all opened. Discard any unopened mussels. Squeeze in the limejuice and cilantro leaves just prior to serving.
A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!
Since salmon is a fatty fish, it’s often cooked quickly with high, searing heat that gives it a crispy crust. But salmon is just as delicious when it’s cooked slowly. Gentle, patient heating gives it a tender, melt-in-your-mouth texture that is truly memorable - especially when it’s brightened with a simple honey mustard glaze.