Combo B Recipe

If using frozen seafood, thaw in the refrigerator 12–24 hours or place in a sealed bag and submerge in cold water for 20–30 minutes, changing water if needed. Rinse mussels under cold water and debeard; discard any with cracked shells or that remain open after a firm tap. Pat shrimp and scallops dry with paper towels.

If serving with potatoes and corn, cut potatoes in half and halve corn cobs. Place potatoes and corn in a large pot with water and 1 tsp salt; bring to a simmer and cook 10–12 minutes until just tender. Remove and set aside; keep warm.

Zest and juice the lemon; mince garlic; thinly slice onion; chop parsley.

Sauté aromatics

In a large wide pot or Dutch oven (6–8 quart), heat olive oil and 2 tablespoons butter over medium heat until shimmering. Add sliced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the liquid

Add water (or 5 cups water + 1 cup white wine if using), seafood stock, Old Bay seasoning, kosher salt and black pepper. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

Finish broth flavor

Add the remaining 2 tablespoons butter and lemon zest to the broth, stirring until butter melts. Taste and adjust seasoning — add a pinch more salt or Old Bay if desired.

Cook potatoes & corn (if using)

If you prepared potatoes and corn separately, return them to the bottom of the pot or a large steam basket to keep warm while the seafood cooks.

Add mussels and crab

Bring the broth to a rolling simmer. Add the cleaned mussels and the snow crab legs. Cover the pot and cook for 5–6 minutes, or until most mussels have opened and crab is heated through. Discard any mussels that remain closed after cooking.

Add shrimp and scallops

Add the headless shrimp and scallops to the pot. Cover and cook 3–4 minutes more, or until shrimp turn opaque and curl and scallops are opaque and slightly firm (avoid overcooking).

Finish

Turn off the heat. Squeeze in the lemon juice and stir in chopped parsley and remaining 2 tablespoons melted butter if desired for extra richness. Taste and adjust seasoning.

Transfer seafood, potatoes and corn to a large serving platter or individual bowls using a slotted spoon. Spoon hot broth over the top. Serve immediately with lemon wedges and melted butter for dipping. Provide crusty bread or steamed rice to soak up the broth if desired.

Leftovers: cool broth and seafood quickly and store in airtight containers in the refrigerator up to 2 days. Reheat gently on the stove; do not overcook the seafood.