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.
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.
Shrimp is the most popular seafood in North America, and topped with cocktail sauce is one of the most popular ways to serve it. This super-simple method cooks the shrimp and makes the sauce at the same time. For best results and a great sustainable choice, purchase shrimp from North America where its harvest is subject to strict regulations. Imported shrimp is often raised or trawled in a very irresponsible manner.