Seafood Bake

For all the dads out there wishing for a perfect summer dinner, this Seafood Bake is the one for you.  We all get that it’s Father’s Day.  We know you’re special.  We know you want to be pampered.  And, you deserve it!  So, let’s celebrate by creating the perfect dinner:  clams, mussels, andouille sausage, lemons, white wine, Cajun seafood boil seasoning and Louisiana hot sauce!  Are you feeling me???

It’s actually one of my favorites because it’s got a beautiful lemon-wine-butter sauce that’s zipped up with hot sauce and seasonings.  Not too heavy, not too light…just right!

I must confess that I’ve never had a clambake or seafood boil.  The idea of sitting out on a beach with a pot boiling over an open fire with seafood, corn, potatoes and other goodies in it sounds divine.  I feel that this is the next best thing!  

In reality, its probably better because there’s no sand to worry about, it’s a quick clean up, and it’s done in 40 minutes.  Okay, forget the clam bake!

This dish begins by roasting potatoes, onions and lemons tossed in seafood boil seasonings in a hot oven.  Clams get roasted on their own sheet pan, and then the mussels get added to the clam pan.  The andouille sausage gets added to the potato mixture and continues to roast.

Ultimately, you will combine the ingredients of both sheet pans, drizzle with a butter sauce and sprinkle with parsley.

Dad will love this, as will everyone else joining the party!

Seafood Bake

Makes: 4 servings

Prep Time: 15 minutes

Total Time: 40 minutes

12 ounces baby red potatoes

2 small yellow onions, cut into 1-inch wedges

2 lemons, halved crosswise

3 tbsp extra-virgin olive oil

1 1/2 tsp Cajun seafood boil seasoning (such as Slap Ya Mama Cajun Seafood Boil)

2 pounds littleneck clams in shells, scrubbed

12 ounces smoked andouille sausage, cut into 2-inch pieces

1 pound fresh mussels in shells, scrubbed

1/2 cup dry white wine

1/4 cup unsalted butter, melted

1/4-1 tbsp Louisiana hot sauce (adjust quantity depending on how hot you like it)

1 1/2 tsp Worcestershire sauce

2 tbsp chopped fresh flat-leaf parsley

Lemon wedges, for serving

 

Preheat oven to 450°F with 1 rack in top third of oven and 1 rack in bottom third of oven. Toss together potatoes, onions, lemon halves, oil, and seafood boil seasoning on an aluminum-foil-lined rimmed baking sheet. Spread in an even layer, and roast in preheated oven on bottom rack until potatoes are just tender, about 25 minutes.

 

Meanwhile, after 15 minutes of cooking the potato mixture, spread clams on a second foil-lined rimmed baking sheet. Bake on top rack just until clams begin to open, 8 to 10 minutes (if clams are larger, they may take a few minutes longer to open).

 

When potatoes have roasted 25 minutes and clams have opened, spread andouille evenly on baking sheet with potatoes, and spread mussels evenly over clams. Pour wine over clam mixture. Bake until mussels have opened, about 8 minutes.

 

Stir together butter, hot sauce, and Worcestershire sauce. Spread potato mixture evenly over clams and mussels on baking sheet. Drizzle evenly with butter sauce, and sprinkle evenly with parsley. Garnish with lemon wedges, and serve immediately.

Ingredients

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    Recipe Reviews

    • Polly Levine

      Going to try this soon. A perfect summer dish!

      • Francine

        Thanks, Polly! It’s wonderful for a hot, summer night!

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