Steamers for a Crowd Recipe
Ingredients
| Oysters | 4 Pound | |
| Clams | 2 Pound | |
| Mussels | 2 Pound | |
| Large shrimp | 2 Pound | |
| Dry white wine | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Garlic | 8 Clove (5gm) | |
| Onions | 2 | |
| Parsley sprigs | 1 Cup (16 tbs) | |
| Lemon | 1 | |
| Parsley or thyme - 1 cup, chopped | ||
| Lemon slices or wedges - for serving | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
GETTING READY
1 Scrub the oysters, clams, mussels well.
2 Thoroughly rinse the shrimp.
3 In a large 8 to 10-quart pot, put the wine, water, garlic, onions, parsley sprigs, and lemon slices.
4 Bring to a boil.
5 Lower the heat and simmer for 20 minutes, this will allow the flavors to blend.
6 Bring to a boil again and add in the oysters.
7 Cook, covered for 2 to 3 minutes until they just begin to open.
8 Add the clams and mussels to the pot.
9 Cover, and cook for 2 to 3 minutes until they begin to open.
10 Stir, then add in the shrimp.
11 Cook just until the shellfish open just about 1/2 inch and the shrimp are pink.
12 In to a large, deep-serving platter, remove the shellfish.
13 Correct the seasoning, adding salt and pepper if necessary.
14 Spoon some over the shellfish.
SERVING
15 Serve immediately, topped with the chopped parsley and lemon wedges.
1 Scrub the oysters, clams, mussels well.
2 Thoroughly rinse the shrimp.
3 In a large 8 to 10-quart pot, put the wine, water, garlic, onions, parsley sprigs, and lemon slices.
4 Bring to a boil.
5 Lower the heat and simmer for 20 minutes, this will allow the flavors to blend.
6 Bring to a boil again and add in the oysters.
7 Cook, covered for 2 to 3 minutes until they just begin to open.
8 Add the clams and mussels to the pot.
9 Cover, and cook for 2 to 3 minutes until they begin to open.
10 Stir, then add in the shrimp.
11 Cook just until the shellfish open just about 1/2 inch and the shrimp are pink.
12 In to a large, deep-serving platter, remove the shellfish.
13 Correct the seasoning, adding salt and pepper if necessary.
14 Spoon some over the shellfish.
SERVING
15 Serve immediately, topped with the chopped parsley and lemon wedges.
Chef
