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.
Here’s what you will need:
– 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:
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.
Add 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.
When 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.