# What You Need:
→ Shellfish & Seafood
01 - 1.1 lb mussels, cleaned and debearded
02 - 0.66 lb clams, rinsed
03 - 0.44 lb shrimp, peeled and deveined
04 - 0.33 lb scallops, cleaned
→ Aromatics
05 - 2 shallots, finely chopped
06 - 2 garlic cloves, minced
07 - 1 small bunch flat-leaf parsley, chopped
→ Liquids
08 - 6.8 fl oz dry white wine
09 - 2 tbsp olive oil
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
11 - 1 lemon, cut into wedges
# How-To:
01 - Heat olive oil in a large, deep pan over medium heat. Add chopped shallots and minced garlic; sauté until fragrant and translucent, approximately 2 minutes.
02 - Increase heat to high. Add mussels and clams to the pan. Pour in white wine, cover, and steam for 3 to 4 minutes until shells begin to open.
03 - Incorporate shrimp and scallops into the pan. Cover again and cook for an additional 3 to 4 minutes until shrimp turn pink and scallops become opaque.
04 - Remove and discard any shellfish that have failed to open during cooking. Season the mixture with salt and freshly ground black pepper to taste.
05 - Sprinkle chopped flat-leaf parsley over the seafood and gently toss to combine flavors evenly.
06 - Serve immediately accompanied by lemon wedges to enhance the flavors.
