Ingredients
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2 lbs mussels, clams, and oysters
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2 lobsters
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2 lbs snow crab legs
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1 lb shrimp
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1 lb scallops
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1 lb tuna steaks
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Bell peppers and red onion, for tuna kabobs
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Melted butter, for serving
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Cocktail sauce, for serving
Steps
1
Rinse mussels under cold water. In a large Dutch oven, heat oil on medium-high. Add sliced celery and cook 3 min. Season with salt (in moderation) and pepper. Add minced garlic and cook 30 sec., stirring often. Increase heat to high and add white wine. Cook 2–4 min., until wine reduces by about half. Add the mussels and cover. Cook 5 min., until mussels have opened, shaking the pan occasionally.
2
Steam or boil lobster and serve with melted butter. Fully cooked crab legs can be eaten cold or warmed up with melted butter or cocktail sauce. Serve oysters raw, on ice, with lemon and hot sauce or vinegar.
3
Set a grill or grill pan to medium-high heat. Thread shrimp and scallops onto metal skewers, or bamboo skewers that have been soaked in cold water for at least 30 min. Brush shrimp and scallops lightly with olive oil and season with salt and pepper. Cube tuna and vegetables, thread onto skewers, brush with lemon pepper marinade or marinade of your choice. Grill shrimp and scallops for 4 min. and tuna kabobs for 6-8 min., flipping halfway, or until cooked through. Garnish with chopped parsley and serve with sliced lemon.
4
Scrub the clams. Place in a large bowl and cover with cold water. Refrigerate 20 min. Increase grill heat to high. Remove clams from water without disturbing any sand at the bottom of the bowl. Rinse clams in colander and place on hot grill. Cover and cook 8–10 min., until clams open (discard any that never open). Serve immediately with melted butter.
Comments
There are lots of ways to enjoy seafood! Search the Recipe Center for more ideas!