If you live on the Eastern Seaboard, fresh seafood is as common as steak is to Oklahoma!  All types of seafood can be found in stores across the nation from fish mongers to specialty grocery stores, it's not just for restaurants anymore.  We pulled together our favorite recipes in our Coastal Creations collection!

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Any firm, mild white fish will work in this recipe by Chef Erin Quonn.  It has the flavors of a Puttanesca sauce with green olives, tomatoes and capers all in a warm, brothy stew.  If you can't find saffron, use a half teaspoon of tumeric instead.

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Mussels are inexpensive and readily available and quick to prepare!  When buying mussels make sure they are stored on ice, look for closed shells and stay away from the dry ones.  If you have any that have a small opening, gently squeeze them, if they close back up, it's still alive, if not - throw it out.  Give them a good scrub before you cook them and pull the "beards" off by grabbing and pulling it down towards the hinged end, pull until it comes out and discard.

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Chef Hugh Acheson created this recipe using meaty salmon and miso.  If you aren't familiar with miso, it is made from fermented soybeans and typically served as a soup in many sushi or Japanese restaurants.  This recipe makes a glaze from yellow miso which has a mild savory, earthy flavor.  Look for it in the Asian aisle at your grocery or visit an Asian market to purchase.

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Mussels are a perfect choice for appetizers.  Chef Andrea Reusing suggests using the shells to scoop every bit of broth in this dish.  If you can't find dried arbol chilies, you can easily substitute with a dried cayenne chili.  Your guests are sure to be impressed with this dish!

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