Lightly salt the shrimp and red snapper and arrange on a platter at the table with the mussels and lemon wedges.

In a fondue pot, bring the water, wine, and cilantro to a boil, then reduce the heat to a gentle simmer.

Season with salt to taste.

Provide each diner with a soup bowl.

Add the mussels, a few pieces at a time.

Cook about 4 minutes.

Add the shrimp and red snapper, a few pieces at a time, without crowding the broth, and cook until just opaque and the mussels open, about 2 minutes.

Discard any mussels that don't open.

Diners transfer portions to their individual bowls and add a spoonful of one of the sauces and a squeeze of lemon.

Serve immediately.