Total Time
Prep: 25 min. Bake: 45 min.
Makes
6 servings
So many tasty swaps are possible for this recipe: Add pieces of salmon or haddock, use other quick-cooking veggies or go for kielbasa links.
Ingredients 1 pound assorted baby potatoes2 tablespoons olive oil2 teaspoons Italian seasoning6 half-ears frozen corn on the cob, thawed2 pounds fresh mussels, scrubbed and beards removed1-1/2 dozen fresh little-neck clams, scrubbed1 pound uncooked shrimp (26-30 per pound), peeled and de-veined1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces1/4 cup dry white wine or chicken broth1 medium lemon, cut into wedges1/2 cup butter, melted4 garlic cloves, chopped2 teaspoons seafood seasoning1-1/4 teaspoons Cajun seasoning1/4 teaspoon pepper2 tablespoons minced fresh parsley French bread, optional Directions Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm. Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan. Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams. Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread. Nutrition Facts
1 serving: 639 calories, 35g fat (15g saturated fat), 214mg cholesterol, 1302mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 46g protein.
