Seafood Boil with Corn and Potatoes
Serves 6
Time 40 min
Nothing could be easier or more festive than a big steaming pot of seafood to feed a crowd. If you like, serve it with melted butter and lemon for dipping the seafood and drizzling over the corn and potatoes. Prepared spice mixes for boil usually contain a combination of spices, aromatics and salt and can vary quite a bit, so use package-suggested proportions or taste the water before you add the vegetables and seafood; you want the water to be salty and flavorful but not overpowering.
Special Diets:
Ingredients
- 2 tablespoons seafood boil seasoning
- 1 teaspoon fine sea salt
- 2 pounds medium red potatoes (about 8), halved
- 1 large yellow onion, quartered
- 6 ears corn-on-the-cob, peeled and halved
- 18 littleneck clams, scrubbed
- 2 pounds mussels, scrubbed
- 2 pounds jumbo (21-25 count) shell-on shrimp
- Chopped fresh parsley for garnish
Method
In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion.
Cover and bring to a boil over high heat; boil until potatoes just begin to become tender when pierced with a knife, about 5 minutes.
Remove lid and layer in corn, clams, mussels and shrimp.
Reduce heat to medium-high. Cover pot and cook until clams and mussels open and shrimp are just cooked through, about 10 minutes.
With a slotted spoon, transfer seafood to a platter and corn, onions and potatoes to another bowl or platter. (Discard any clams or mussels that do not open.)
Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.
Nutritional Info:
Per serving: 590 calories (70 from fat), 8g total fat, 1.5g saturated fat, 375mg cholesterol, 2710mg sodium, 62g carbohydrates (5g dietary fiber, 11g sugar), 66g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons seafood boil seasoning
- 1 teaspoon fine sea salt
- 2 pounds medium red potatoes (about 8), halved
- 1 large yellow onion, quartered
- 6 ears corn-on-the-cob, peeled and halved
- 18 littleneck clams, scrubbed
- 2 pounds mussels, scrubbed
- 2 pounds jumbo (21-25 count) shell-on shrimp
- Chopped fresh parsley for garnish