Whether you’re spending summer by the shore or in the city, a seafood feast is perfect for celebrating the season. Digging into a pile of fresh shellfish evokes days spent relaxing by the beach, regardless of whether you’re actually there or just imagining the salty breezes and sand beneath your feet. A seafood boil is perfect for entertaining at home because even novice cooks can put one together: as the name implies, all you have to do is throw your ingredients into a pot.
In the late summer, we like to make a boil centered around shrimp, clams, and mussels, though you could absolutely play around with other species like crawfish and crabs. For a little something extra, we’ll add in Altobelli corn, which adds a wonderful sweet contrast, and andouille sausage, which infuses the cooking liquid with its smoky, spicy flavor. To tie it all together, you’ll want some sort of seasoning. Old Bay is a classic that we’ll never get tired of, although you can opt for another mix like garlic butter or lemon and pepper.
To wash it all down, grab a lighter style of beer. If you really want to go all out with the seafood theme, serve some oysters on the side. Just make sure to bring lots of napkins (there’s no shame in wearing a bib, either). And bring a bucket to collect the leftover shells, of which there will be lots.
Get the recipe below and shop the ingredients on FreshDirect.
Seafood Boil Recipe With Shrimp, Clams & Mussels
What You’ll Need:
1 onion, quartered
1 head garlic, halved horizontally
2 bay leaves
2 tablespoons Old Bay seasoning, divided
One bag (approx 24 oz.) of whole, small potatoes, like Blushing Belle
2 andouille sausages (or more, if you like)
4 ears corn
2 lb. shrimp, preferably shell-on
1 dozen hardshell clams
1 lb. mussels
A few drizzles of neutral oil
What To Do:
Add 1 1/2 inches of water to a stock pot, followed by onion, garlic, bay leaves, and 1 tablespoon Old Bay seasoning. Bring to a boil on the stove. Once boiling, add the potatoes whole. Let cook a couple minutes.
In the meantime, cut andouille sausages (or more, if you like) into 1½-inch pieces, then add to boiling pot. Cut corn into smaller segments, about 2–3 inches each, and add to pot. Continue to boil for another 5 minutes.
Gather shrimp, clams and mussels. Toss seafood with a few drizzles of neutral oil and remaining tablespoon Old Bay. Add to pot, cover, and cook 2 to 3 minutes. Remove from heat and let rest 1 minute before transferring to a platter for serving. Clams and mussels should be open; discard any that are not. Season everything with more Old Bay, if you like.