Save A delectable assortment of fresh shellfish and seafood, steamed and served with aromatic herbs, perfect for a festive appetizer or light main course.
This recipe brings back memories of seaside dinners where the aroma of herbs and seafood filled the air, creating a warm and inviting atmosphere.
Ingredients
- Shellfish & Seafood: 500 g mussels, cleaned and debearded, 300 g clams, rinsed, 200 g shrimp, peeled and deveined, 150 g scallops, cleaned
- Aromatics: 2 shallots, finely chopped, 2 garlic cloves, minced, 1 small bunch flat-leaf parsley, chopped
- Liquids: 200 ml dry white wine, 2 tbsp olive oil
- Seasoning: Salt and freshly ground black pepper to taste, 1 lemon, cut into wedges
Instructions
- Step 1:
- In a large, deep pan, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until fragrant and translucent, about 2 minutes.
- Step 2:
- Increase the heat to high. Add the mussels and clams. Pour in the white wine, cover, and steam for 3–4 minutes until the shells begin to open.
- Step 3:
- Add the shrimp and scallops to the pan. Cover again and cook for another 3–4 minutes, until the shrimp turn pink and scallops are opaque.
- Step 4:
- Discard any shellfish that have not opened. Season with salt and pepper to taste.
- Step 5:
- Sprinkle the chopped parsley over the seafood and gently toss to combine.
- Step 6:
- Serve immediately with lemon wedges on the side.
Save This dish is perfect for sharing with family during weekend gatherings, sparking joy and conversation around the table.
Preparation Tips
Make sure to clean and debeard the mussels thoroughly to remove any sand or grit for the best eating experience.
Serving Suggestions
Serve with crusty bread to soak up the flavorful broth and a crisp green salad for a complete meal.
Storage Information
Best enjoyed fresh but can be refrigerated for up to one day. Reheat gently to avoid overcooking the seafood.
Save Enjoy this flavorful seafood medley fresh and share the experience with loved ones for a memorable meal.
Cooking Questions
- → What is the best way to clean the shellfish before cooking?
Mussels should be debearded and scrubbed under cold water, while clams need rinsing to remove sand. Discard any shellfish that do not close tightly before cooking.
- → Can I substitute the white wine used in steaming?
Yes, fish stock is a great alcohol-free alternative to maintain depth of flavor during steaming.
- → How do I know when the seafood is cooked properly?
When the shells of mussels and clams open, and shrimp turn pink with opaque scallops, the seafood is ready to serve.
- → What herbs complement this dish well?
Fresh flat-leaf parsley adds a bright herbal note, balancing the richness of the seafood and broth.
- → Are there any recommended accompaniments?
Crusty bread pairs wonderfully to soak up the aromatic broth, enhancing the overall experience.
- → Can I add spice to the dish?
Adding a pinch of chili flakes with garlic during sautéing introduces a gentle spicy kick without overpowering the seafood flavors.