A Big Pot Of Seafood Yumminess.

Whenever the winter seems like it is never going to end, I like to remind myself of the warm days of summer by cooking up a big pot of seafood. I got this recipe from a super fun 4th of July celebration overlooking the Long Island Sound. It was a great day with great people that I love.528412_438434266177567_1706477461_n

Here’s what you will need:IMG_2581

– bag of mussels

– 1lb of shrimp peeled and cleaned

– 1 dozen clams

– 5 red potatos quartered

– 3 ears of corn cut in half

– stick of butter

– handful of chopped parsley

– small bottle of white wine

– head of garlic

– salt and pepper

– lemon to finish

– large loaf of crunchy french bread to soak up all the yummy seafood broth

This recipe is suited for my family of 5, so if you are making it for a large crowd just double or triple if need be. You can also add lobster tails if you would like.

Here’s what you do:

IMG_2582 Melt the stick of butter, add the white wine and the cloves of garlic that are separated and peeled. Cook covered for about 3 mins on medium heat. Stirring occasionally.

IMG_2583Add the quartered potatoes, corn that is cut in half and chopped parsley. Stir,  cover and let cook for 10 minutes.


Add the clams. Give a good stir to settle them in and cook covered for 5 minutes. Then add shrimp and mussels. Stir and cook covered until shrimp is cooked and all shells on mussels and clams are open.

IMG_2585When done, flip pot over into large flat pan. Sprinkle with salt and pepper.  Serve with fresh lemon and a bunch of cut up french bread.




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