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
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
Serving Size
Calories
590
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.