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 was a delightful dish that brought my family together around the table, enjoying the fresh and vibrant flavors of the sea.
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 recipe often brings back memories of family gatherings where fresh seafood was always the highlight, enjoyed with crusty bread and good company.
Serving Suggestions
Serve this seafood medley with crusty bread or over a bed of steamed rice to soak up the flavorful broth.
Variations
For a spicier version, add chili flakes with garlic during the sauté. Substitute white wine with fish stock for an alcohol-free option.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within 24 hours for best freshness.
Save Enjoy this flavorful and healthy dish that brings gourmet seafood easily to your table.
Recipe Questions & Answers
- → How do I ensure mussels and clams are properly cleaned?
Rinse mussels under cold water, debeard them by pulling out the fibrous threads, and scrub the shells. Clams should be soaked in salted water for at least 20 minutes to purge sand.
- → What is the best way to tell when the seafood is cooked?
Mussels and clams open their shells when done, shrimp turn pink, and scallops become opaque and firm but still tender.
- → Can I use alternatives to white wine in this dish?
Yes, fish stock or a light vegetable broth can replace white wine to maintain depth without alcohol.
- → How can I add a spicy kick to this medley?
Add a pinch of chili flakes when sautéing garlic and shallots to infuse a gentle heat throughout the dish.
- → What sides complement this shellfish and seafood combination?
Crusty bread is ideal to soak up the fragrant broth, or a simple green salad to balance the flavors.
- → Is there a tip for discarding shellfish safely?
Discard any mussels or clams that do not open during cooking, as they may not be safe to eat.