- 2 pounds mussels, cleaned
- 2 pounds clams, cleaned
- 1/2 pound frozen shrimp
- 2 tablespoons butter
- 1/2 cup chopped garlic
- 1/2 cup chopped shallots
- 1 cup dry white wine
- 1 lemon, thinly sliced
- 1/2 cup chopped parsley
- salt and pepper to taste
In a large stock pot, melt butter over medium heat.
Add garlic and shallots then saute until translucent.
Add in mussels and clams and raise heat to medium-high.
Pour in wine and add lemon slices, then season with salt and pepper.
Cover and let steam for 3 minutes.
Add in frozen shrimp and continue to steam for another 3-4 minutes (or until shrimp turns pink).
Turn off heat and garnish with shopped parsley.
Serve in large soup bowls with your favorite bread.