Save A delectable assortment of fresh shellfish and seafood, steamed and served with aromatic herbs, perfect for a festive appetizer or light main course.
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.
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Save Recipe Questions
- → Which shellfish are best for this medley?
Mussels, clams, shrimp, and scallops are used here for their complementary textures and flavors.
- → Can I substitute the white wine in cooking?
Yes, fish stock can be used as a non-alcoholic alternative without compromising the dish’s flavor.
- → How do I tell if shellfish are safe to eat after cooking?
Discard any shellfish that remain unopened after steaming, as they are considered unsafe to consume.
- → What herbs enhance the seafood flavors best?
Fresh flat-leaf parsley is added at the end to provide a fresh, vibrant aroma that complements the shellfish.
- → How can I add a spicy note to this dish?
A pinch of chili flakes added with the garlic during sautéing introduces a subtle heat and depth.