# Components:
→ Shellfish & Seafood
01 - 1.1 lb mussels, cleaned and debearded
02 - 0.66 lb clams, rinsed
03 - 0.44 lb shrimp, peeled and deveined
04 - 0.33 lb scallops, cleaned
→ Aromatics
05 - 2 shallots, finely chopped
06 - 2 garlic cloves, minced
07 - 1 small bunch flat-leaf parsley, chopped
→ Liquids
08 - 6.8 fl oz dry white wine
09 - 2 tbsp olive oil
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
11 - 1 lemon, cut into wedges
# Method:
01 - Heat olive oil in a large, deep pan over medium heat. Add shallots and garlic, cooking until fragrant and translucent, approximately 2 minutes.
02 - Increase heat to high, add mussels and clams, then pour in white wine. Cover and steam for 3 to 4 minutes until shells begin to open.
03 - Add shrimp and scallops to the pan, cover again, and cook for an additional 3 to 4 minutes until shrimp are pink and scallops turn opaque.
04 - Remove and discard any shellfish that remain closed. Season the mixture with salt and freshly ground black pepper to taste.
05 - Sprinkle chopped parsley over the seafood medley and toss gently to combine. Serve immediately with lemon wedges on the side.
