Mussels and Clams Seafood Boil Recipe
Mussels and clams add briny flavor and variety to a seafood boil. Because shellfish cook quickly, this recipe starts the potatoes and corn first and saves the mussels, clams, and shrimp for the end.
Ingredients
- 1 pound mussels, cleaned
- 1 pound clams, scrubbed
- 1 pound large shrimp
- 12 ounces smoked sausage, sliced
- 1 pound baby potatoes
- 3 ears corn, cut into pieces
- 3/4 cup unsalted butter
- Chef Bae® Seafood Boil Seasoning, to taste
- Lemon wedges, optional
Instructions
- Rinse and clean the mussels and clams according to safe handling guidance from your seafood seller or package.
- Boil the potatoes until they begin to soften, then add the sausage and corn.
- When the potatoes are nearly tender, add the clams and mussels. Cover and cook until the shells open.
- Add the shrimp near the end and cook just until opaque and pink.
- Drain carefully.
- Melt butter over low heat and stir in Chef Bae® Seafood Boil Seasoning. Toss the seafood boil gently with the seasoned butter.
Keep the Shellfish Simple
Fresh shellfish already bring plenty of character to the pot. Butter and a bold seasoning blend are enough to tie everything together without burying the flavor.
For more seafood options, read The Best Seafood for a Seafood Boil.
Shop Chef Bae® Seafood Boil Seasoning and build your seafood boil your way.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based celebrity private chef, cookbook author, recipe developer, and culinary entrepreneur with more than 20 years of culinary experience. Through Chef Bae®, she shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks designed to help home cooks create flavorful meals with confidence.