Seafood Al Vapor Recipe
Steamed mixed seafood tossed with butter, garlic, and fresh herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
MARISCOS - Seafood
Method
MARISCOS - Seafood
Prepare seafood
If using mixed seafood from the market, rinse briefly under cold water and pat dry with paper towels. Devein shrimp and remove shells if desired (leave tails on for presentation). Discard any broken shells or open mussels/clams that do not close when tapped. Cut larger squid rings to bite-size pieces. Bring seafood to near room temperature for 10–15 minutes while you prepare aromatics.
Make aromatic butter-herb sauce
In a small saucepan over medium-low heat, melt the unsalted butter with the olive oil. Add the minced garlic and shallot and cook gently, stirring, until softened and fragrant but not browned, about 2–3 minutes. Stir in the chopped parsley, cilantro, thyme, lemon juice, red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Remove from heat and keep warm.
Steam liquid setup
Choose a wide deep skillet or sauté pan with a tight-fitting lid (or a large steamer basket over a pot). Pour 1 cup water or dry white wine into the pan and bring to a simmer over medium-high heat.
Steam the seafood
Add the mixed seafood to the simmering liquid in a single layer if possible. Immediately cover with the lid and steam: shrimp and scallops will take about 3–4 minutes, mussels and clams 5–6 minutes until shells open, and squid 3–4 minutes. Check after 3 minutes and stir gently to ensure even cooking. Discard any mussels or clams that remain closed after steaming.
Finish with butter-herb sauce
Once seafood is cooked through (shrimp opaque and curled, scallops firm, shells open), remove the pan from heat. Pour the warm butter-herb sauce over the seafood and gently toss with tongs or two spoons to coat everything evenly. Taste and adjust seasoning with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.
Plate and serve
Transfer the steamed seafood to a large warmed serving dish or individual bowls. Spoon any accumulated juices from the bottom of the pan over the top. Garnish with extra chopped parsley and lemon wedges. Serve immediately with crusty bread or steamed rice to soak up the sauce.