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 medley always reminds me of seaside dinners with family, full of laughter and wonderful flavors.
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.
Pin it This dish brings back cherished moments of sharing fresh seafood around the table with loved ones.
Serving Suggestions
Serve with crusty bread to soak up the aromatic broth and a crisp white wine for a perfect pairing.
Variations
Add a pinch of chili flakes with garlic to give the dish a spicy kick, or include other shellfish like crab or lobster for variety.
Storage Tips
Best enjoyed fresh but leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated.
Pin it A simple yet elegant medley that celebrates the flavors of the sea and brings warmth to any occasion.
Frequently Asked Questions
- → What type of wine works best for steaming the seafood?
Dry white wines such as Sauvignon Blanc or Pinot Grigio bring a crisp acidity that enhances the freshness of the shellfish without overpowering their natural flavors.
- → Can I substitute the shellfish with other seafood?
Yes, you can use alternatives like crab legs or lobster, but adjust cooking times carefully to avoid overcooking more delicate ingredients.
- → How do I ensure all shellfish open during cooking?
Steam the shellfish just until they open; discard those that remain closed to avoid any health risks and ensure freshness in the dish.
- → What side dishes pair well with this seafood medley?
Crusty bread is ideal to soak up the broth, and light salads or steamed vegetables complement the natural seafood flavors without overwhelming them.
- → How can I add a spicy kick to this dish?
Add a pinch of chili flakes during the garlic sauté step to infuse a gentle heat that balances the aromatic herbs and seafood.
- → Is it possible to prepare this without alcohol?
Yes, substituting white wine with fish stock or vegetable broth provides similar moisture and depth while keeping the dish alcohol-free.