HOW-TO-COOK

1. Rinse the mussels under cold running water, gently moving them around with your hands.
2. In a sauté pan, place your mussels, then add the white wine, red onions, sweet Thai chili sauce, and the cilantro. Finish with the squeeze of half a lime and drop it on top.
3. Add the mussels and cover with a lid. Turn the heat to high and cook for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
4. Remove from heat and let sit, covered, for about 1 minute.
5. Stir and pour into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Squeeze the other fresh lime half over everything for an extra zing. If you’re looking for additional heat, include some Chili Peppers as part of the cooking process.