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.
Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually “shrink wraps” as it cooks, tightly sealing itself to the fish. It’s a spectacular presentation and very tasty.
Salmon is a regular guest at our table, often grilled with this simple sauce. Its sweet and pungent flavour easily stands up to the richness of the fish. Whenever possible we choose wild Pacific salmon; it’s the most sustainable choice available. We’re also big fans of farm-raised Atlantic salmon. It’s much better for us, and the environment, than beef or meat every day.