The smell of steamed mussels and clams, with lingering fragrances of garlic and white wine, takes Chef Mike Sonier back to his summers growing up on the East Coast.
In these two recipes, he uses his own Canadian Seas spice blend, created for Ethical Table Spice Co., packed with citrus, fresh herbs such as dill and cilantro and a great balance of onions, garlic salt and pepper. Anticipate simplistic yet deep, bright flavours that unite with the character profile of our local shellfish.
