Pick 2 Recipe

Clean and inspect

Rinse chosen seafood under cold running water. Scrub mussels and clams to remove debris; discard any with cracked shells or that do not close when tapped. If shrimp are not deveined, use a small knife to cut along the back and remove the vein if desired. If crawfish are live and you purchased them live, follow vendor instructions for purging/handling or buy pre-cooked. Pat seafood dry with paper towels.

Season shrimp and crawfish lightly with 1/2 tsp salt and 1/4 tsp pepper; set aside. Do not over-salt shellfish at this stage because the seasoning mix and broth will add flavor.

In a large wide pot or deep skillet (at least 12-inch), heat olive oil and 4 tbs butter over medium heat until butter foams.

Add sliced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add minced garlic, bay leaves, thyme (if using), and red pepper flakes. Cook 1–2 minutes until fragrant but not browned.

Stir in Old Bay (or Cajun) seasoning and cook 30 seconds to bloom the spices.

Raise heat to medium-high and pour in white wine to deglaze, scraping any brown bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the stock (if using) and bring the liquid to a simmer. Taste and adjust seasoning with remaining kosher salt and pepper.

Clams and Mussels

If you selected clams and/or mussels, add them first to the simmering sauce in a single layer. Cover the pot and steam until shells open, about 5–7 minutes. Shake the pot once or twice for even cooking. Remove any that remain closed and discard. Transfer opened shellfish to a bowl, leaving the cooking liquid in the pot.

Crawfish

If using raw crawfish, add now and simmer 4–6 minutes until cooked through (shells bright red). If using pre-cooked crawfish, warm gently in the simmering sauce 2–3 minutes. Remove to the bowl with other seafood.

Shrimp

Add shrimp last (they cook fastest). Simmer uncovered 2–4 minutes, until shrimp are opaque and curl into a loose C. Do not overcook. Once done, remove shrimp and combine with other seafood in the bowl.

If you only selected two items and both are quick-cooking (shrimp + mussels, for example), still follow order: mussels/clams first, then shrimp, to ensure even doneness.

Reduce heat to low. Stir remaining 2 tbs butter into the cooking liquid until melted to enrich the sauce. Add lemon zest and juice from 1 lemon, then taste and adjust seasoning.

Add chopped parsley and toss the reserved cooked seafood back into the pan to coat in the sauce for 30–60 seconds to reheat if needed.

Transfer seafood and sauce to a large serving bowl. Serve immediately with lemon wedges and crusty bread for sopping up the broth.

Optional: sprinkle additional chopped parsley and an extra pinch of Old Bay before serving.