Some folks steam them, which is a shame, a kayak instructor at Abel Tasman National Park told me. When you have mussels fresh off the rocks, you have to respect their fresh ocean flavours.

You grill them in their own juices.

1. Get the grill nice and hot.
2. Lay the mussels on the grill as horizontally as possible. You want to avoid letting their juices drip out.
3. After a few minutes, the mussels will start to open. When they’re opened all they can, they’re ready.
4. Serve them with something carb-heavy for accompaniment. In this case, a simple and delicious penne aglio e olio. A little lemon is a nice extra.

Cheers!

Cartagena is a city that seduces you from every angle and through all the senses, from the most ornate, flower-adorned cathedral to the smell of greasy arepas wafting from street vendors.

I happened on these ceviche mongers one afternoon and any doubts I had over the freshness of the seafood were dispelled once I tasted it. Their allure is in their folksy simplicity: the sweetness of the tomato sauce with the tang of lime and the bite of the ají. I went back for more every day I was there.

Here Santander, my favourite vendor of the bunch, shows you how to prepare it at home.