Nourish Network

I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too.

Barramundi’s meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.

Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.

I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River salmon, thanks to Bill Webber. A simple salsa made with summer’s stone fruits is the perfect accompaniment.