Seafood Feast Recipe

Rinse mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. Pat all seafood dry with paper towels. If shrimp are large, butterfly or slice through the back so they cook evenly.

Combine olive oil, minced garlic (reserve 1 teaspoon for finishing), chopped parsley (reserve 2 tablespoons for garnish), lemon juice, white wine, lemon zest, red pepper flakes, salt and pepper in a large bowl to make the marinade.

Place shrimp, scallops, calamari in the bowl with the marinade and toss to coat. Marinate in the refrigerator for 15–20 minutes (do not exceed 30 minutes or the acid will start to firm the seafood). Keep mussels and clams separate and refrigerate until ready to cook.

Make the base

In a large deep skillet or wide heavy pot over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the reserved 1 teaspoon minced garlic and cook until fragrant, about 30 seconds. Pour in the stock and the remaining white wine (if any), bring to a gentle simmer.

Add mussels and clams to the simmering broth, cover, and cook until shells open, about 5–7 minutes. Shake the pan occasionally. Using tongs or a slotted spoon, remove opened shellfish to a bowl, discarding any that remain closed after cooking. Reserve the broth in the pot.

Increase heat to medium-high. Add remaining 3 tablespoons olive oil to the pot and when hot, add the marinated shrimp and scallops in a single layer. Sear without moving for 1 minute, then flip or stir and cook another 1 minute until opaque but still tender.

Add calamari rings and cook 1–2 minutes more; calamari cooks quickly and becomes rubbery if overcooked—aim for just opaque. If cooking in batches, combine pieces back into the pot.

Return the cooked mussels and clams to the pot. Stir gently to combine and heat through for 30–60 seconds.

Lower heat to medium-low. Stir in the remaining 1 tablespoon butter and the optional heavy cream, swirling until butter melts and sauce becomes glossy, about 1 minute. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Add the reserved chopped parsley and chopped chives (or extra parsley) and toss gently to coat all seafood in the sauce.

Transfer the seafood feast to a large shallow serving bowl. Serve immediately with crusty bread for dipping and/or steamed rice or pasta. Garnish with lemon wedges if desired.