Prep Time: 30 Minutes
Cooking Time: Cook 43 Minutes
June July 2020 Dig In Magazine
Directions1. Wash hands with soap and water.
2. In a medium bowl, combine melted butter, lemon zest and juice, garlic and seasoning; set aside.
3. In a large, deep pot, add 6 quarts water. Add salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme and onions. Cover and bring to a boil; uncover and cook 10 minutes. Add wine and potatoes and return to a simmer; cook for 20 minutes or until potatoes are just tender. Add corn and sausage and cook for 8 minutes or until tender.
4. Remove potatoes, corn and sausage from pot using a slotted spoon; transfer to a large bowl and keep warm. Add mussels to the pot; cover and cook for 3 minutes. Add shrimp and cook for 2 minutes or until shrimp curl and are just opaque and mussels open, discarding any that don’t open. Add to bowl with vegetables.
5. Pour reserved sauce over top and toss to coat. Serve immediately.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Calories: 874 (Calories from Fat: 495)
Total Fat: 55g (Saturated Fat: 28g)
Total Carbohydrates: 50g (Dietary Fiber: 5g