When preparing the fish fillet, Chef Cunningham seasons both sides generously. Add the shallots to the sides of the pan (not on top of the fish) so they don’t burn. As the ingredients begin to broil, the shallots will flavor the white wine and the Plugrá® European Style Butter will take on a nice nutty taste.

When making the brown butter sabayon sauce, Chef Cunningham prefers using a hand mixer although a whisk will work as well. He gradually adds the browned Plugrá butter, white wine and shallot broth from the broiled fish to the egg yolk mixture.

Seaweed is vital to this dish says Chef Cunningham, as it adds a brilliant briny flavor. The benefit of broiling the New England Clam Bake instead of cooking it on the beach is that you have this tremendous juice in the pan. Chef Cunningham pours the top two-thirds of the juice (discard the bottom one-third since is may have sand from the clams in it) into a pot, brings to a boil and then whisks in the Plugrá butter and chopped parsley. He then spoons it over the clam bake, reserving some of the broth for dipping.

Chef Cunningham cautions us to first carefully pick through the mussels discarding those whose shells are crushed, cracked or already open. After steaming the mussels, look through again and discard any that haven’t opened. To start, rinse and scrub the mussels under cold water and remove any beard-like strands along the outer edge of the shell.

When whisking the Plugrá butter into the tomato garlic broth, be sure it is homogeneous mixture. You don’t want your sauce to separate.

When making the pan fried croutons, be careful not to over toast and burn the bread instructs Chef Cunningham. You simply want the bread to absorb the wonderful flavors of the Plugrá butter, fresh garlic and fresh parsley.

When plating the steamed mussels, Chef Cunningham says you can bring the dish up another notch by adding warmed lump crab. Just heat the crab in a pan and then sprinkle it over the steamed mussels.