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12 servings, 1 cup (250 mL) each
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Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
Raw shrimp should be firm and smell like the sea. Shells of raw shrimp can vary from grayish-green to pinkish-tan or light pink in color. When cooked, the shell turns red and the meat takes on a pinkish tint.
The stigma of the crocus flower, saffron is most commonly used in Spanish and Middle Eastern cuisines. Though it is the most expensive spice in the world, a little does goes a long way!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.