Clean your seafood. If using shrimp, de-vein using small knife or scissors. For mussels, scrub off dirt and remove any particles extending out of shell by pulling hard.

For the sauce, cut your lemons into small wedges. Set aside.

In a pan with melted butter (on low-heat), add in your mustard seeds and cumin seeds.

Bring to a medium heat. Once you hear the mustard seeds starting to pop, add in the chopped lemons.

Stir them around for a few minutes. Add in your chopped garlic. Cook down and add in your spices and salt. Taste and adjust for seasonings.

Feel free to add more oil or butter to make the sauce thinner. Once the lemons, garlic, and spices have cooked down.

For the seafood you can either cook it directly in the sauce (like a stir-fry which David Chang does on the show) or you can do a traditional boil where you bring a large pot of water to boil with different aromatics.

The shrimp and mussels only take a few minutes. Once shrimp turn pink and mussels open up, take off heat. Serve right away hot!

Corn and potatoes - feel free to boil them separately in salted water and later combine with seafood boil.