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Steamed Shellfish in Beer with Lemon-Herb Aioli
SUBMITTED BY: Unknown
12 ounces of a nice dark brown beer.
2# cleaned and scrubbed fresh mussels
1# of u-15 sized ocean caught shrimp, de-veined, but shells left on
1# of dry pack sea scallops
2 ribs celery, sliced thin
1 small onion, quartered
2 carrots, peeled and sliced thin in coins
1t Old Bay seasoning
4 slices fresh lemon
4 sprigs fresh parsley
2 smashed garlic cloves
Bring the beer, celery, onion, carrot, Old Bay and garlic to a boil in a large pot, lower heat to maintain a slow boil and cook for 3 minutes. Add the lemon, parsley and all the shellfish.
Cover and raise heat to medium high.
Cook for several minutes, tossing the pot to rotate the contents to insure even cooking.
Serve the moment the shrimp are curled, and have cooked through, and the mussels have opened.
Serve the seafood and vegetables in a big bowl with the aioli.
Serves 4 as a light summer entree.