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.
Searing sweet briny scallops to give them a golden brown crispy crust is an essential cooking method for any cook’s seafood repertoire. The secret is a hot pan, a high-heat, rapid cooking trick mastered by busy restaurant line cooks. A hot pan not only browns the scallops but allows you to whip up a tasty wine sauce too.
One of the easiest ways to cook any type of fish is to simply simmer it in a flavourful liquid. And if that liquid just happens to taste like a classic cocktail, all the better! This dish tastes like a special occasion, but you can actually put it together in minutes.