Seafood Boil with Mussels, Eggs, and Shrimp
Seafood Boil with Mussels, Eggs, and Shrimp
Ingredients
- 1 gallon water
- 2 packets seafood boil seasoning
- 2 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds small red-skinned potatoes, halved if large
- 1 pound smoked sausage, cut into 1-inch pieces
- 4 large eggs, hard-boiled and peeled
- 1 pound fresh mussels, scrubbed and de-bearded
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons powdered seasoning, such as Old Bay or Cajun seasoning
- 1/2 cup unsalted butter, melted
- 1 lemon, sliced
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
Fill a large stockpot (at least 8-quart capacity) with 1 gallon of water. Add the 2 packets of seafood boil seasoning to the water. Bring the water to a rolling boil over high heat.
⏱️ 10 min
- 2
Once the water is boiling, add the cut corn on the cob and small red-skinned potatoes to the pot. Cook for 8-10 minutes, or until the potatoes are fork-tender.
⏱️ 10 min
- 3
Add the cut smoked sausage and peeled hard-boiled eggs to the pot. Continue to cook for 3-5 minutes to heat through.
⏱️ 5 min
- 4
Add the scrubbed mussels and peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
⏱️ 5 min
- 5
Carefully drain the seafood and vegetables from the pot using a large slotted spoon or by pouring through a colander. Transfer all the cooked ingredients to a large serving tray or platter.
⏱️ 2 min
- 6
Sprinkle the 2 tablespoons of powdered seasoning evenly over all the ingredients on the tray. Drizzle the 1/2 cup of melted unsalted butter over everything. Arrange the lemon slices on top and garnish with the 1/4 cup of chopped fresh parsley or cilantro.
⏱️ 3 min
- 7
Stir all the ingredients thoroughly on the tray to combine the seasonings and butter. Serve immediately for communal eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Boil with Mussels, Eggs, and Shrimp
- 1 gallon water
- 2 packets seafood boil seasoning
- 2 corn on the cob, cut into 2-inch pieces
- 1 1/2 pounds small red-skinned potatoes, halved if large
- 1 pound smoked sausage, cut into 1-inch pieces
- 4 large eggs, hard-boiled and peeled
- 1 pound fresh mussels, scrubbed and de-bearded
- 1 pound large shrimp, peeled and deveined, tails on
- 2 tablespoons powdered seasoning, such as Old Bay or Cajun seasoning
- 1/2 cup unsalted butter, melted
- 1 lemon, sliced
- 1/4 cup fresh parsley or cilantro, chopped
Instructions
- 1
Fill a large stockpot (at least 8-quart capacity) with 1 gallon of water. Add the 2 packets of seafood boil seasoning to the water. Bring the water to a rolling boil over high heat.
⏱️ 10 min - 2
Once the water is boiling, add the cut corn on the cob and small red-skinned potatoes to the pot. Cook for 8-10 minutes, or until the potatoes are fork-tender.
⏱️ 10 min - 3
Add the cut smoked sausage and peeled hard-boiled eggs to the pot. Continue to cook for 3-5 minutes to heat through.
⏱️ 5 min - 4
Add the scrubbed mussels and peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
⏱️ 5 min - 5
Carefully drain the seafood and vegetables from the pot using a large slotted spoon or by pouring through a colander. Transfer all the cooked ingredients to a large serving tray or platter.
⏱️ 2 min - 6
Sprinkle the 2 tablespoons of powdered seasoning evenly over all the ingredients on the tray. Drizzle the 1/2 cup of melted unsalted butter over everything. Arrange the lemon slices on top and garnish with the 1/4 cup of chopped fresh parsley or cilantro.
⏱️ 3 min - 7
Stir all the ingredients thoroughly on the tray to combine the seasonings and butter. Serve immediately for communal eating.
⏱️ 1 min