How do I know when the shellfish are cooked?

Cooked shellfish like mussels and clams will open their shells; discard any that remain closed to ensure safety and freshness.

What can I use if I prefer not to cook with wine?

Fish stock is a great alternative to white wine, adding depth without alcohol while maintaining the dish's delicate flavor.

Rinse shellfish thoroughly under cold water, remove beards from mussels, and scrub shells to remove any debris for a clean finish.

Yes, adding a pinch of chili flakes with the garlic during sautéing introduces a gentle heat that complements the seafood's natural flavors.

Serve immediately with lemon wedges and crusty bread on the side to soak up the aromatic broth and enhance the experience.

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 quickly became a favorite at my family gatherings for its freshness and simplicity.

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

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.

Every time we make this dish, it brings everyone to the table eagerly enjoying the fresh flavors together.

Serve with crusty bread to soak up the aromatic broth or pair with a light green salad for a complete meal.

Substitute white wine with fish stock for an alcohol-free option or add chili flakes for a spicy kick.

Best served fresh, but leftovers can be refrigerated and consumed within one day for optimal taste and safety.

This simple yet elegant dish is sure to impress guests with its fresh flavors and beautiful presentation.

→ How do I know when the shellfish are cooked?: Cooked shellfish like mussels and clams will open their shells; discard any that remain closed to ensure safety and freshness.
→ What can I use if I prefer not to cook with wine?: Fish stock is a great alternative to white wine, adding depth without alcohol while maintaining the dish's delicate flavor.
→ How should I clean shellfish before cooking?: Rinse shellfish thoroughly under cold water, remove beards from mussels, and scrub shells to remove any debris for a clean finish.
→ Can I add spice to this seafood medley?: Yes, adding a pinch of chili flakes with the garlic during sautéing introduces a gentle heat that complements the seafood's natural flavors.
→ What is the best way to serve this seafood medley?: Serve immediately with lemon wedges and crusty bread on the side to soak up the aromatic broth and enhance the experience.