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Steamed Shellfish with Aioli Sauce Recipe

Steamed Shellfish with Aioli Sauce Recipe - 6 servings


2 pounds mussels

2 pounds clams

1 1/2 cups dry vermouth

3/4 cup water

3/4 teaspoon or less salt

1 leek, including greens, chopped

4 cloves garlic, peeled

1 pound scallops

1 whole crab, cracked and cleaned

1 bunch fresh parsley

Aioli Sauce


Wash and soak clams and mussels. Remove beards from mussels, if necessary. In a stock pot, combine vermouth, water, salt, leeks and garlic. Bring to a boil. Add clams and mussels. Cover and steam 6-8 minutes, or until shells begin to open. Add scallops. Cook 2-3 minutes, or until scallops are cooked and most clams and mussels have opened. Remove seafood from liquid. Arrange mussels, clams, scallops and crab on a parsley-lined tray. Serve with Aioli Sauce on the side.

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