Description
A quick, zesty one-pan seafood dish with tender shrimp, briny mussels, and a garlicky lemon-broth. Ready in 30 minutes, it’s perfect for family dinners or special occasions.
Ingredients
Fresh mussels, 1–2 lbs (scrubbed, de-bearded)
Shrimp, 1 lb (peeled and deveined)
Olive oil, 2 tbsp (unsalted preferred)
Butter, 2 tbsp (can substitute fully)
Shallot or onion, 1 (finely chopped)
Garlic, 4–5 cloves (minced)
Red pepper flakes, ¼ tsp (optional for heat)
Chicken broth, 1 cup (non-alcoholic)
Diced tomatoes, 14 oz (canned or passata)
Parsley, ¼ cup (finely chopped)
Lemon juice, 1 tbsp (from ½ lemon)
Salt & pepper, to taste (kosher recommended)
Instructions
Soak mussels in cold water for 20 minutes to purge sand, then rinse under cold water
Remove mussels with open shells that don’t close when tapped
Pat shrimp dry with paper towels to ensure they sear rather than steam
Heat olive oil and butter in a large skillet or Dutch oven over medium heat
Add shallot/onion and sauté until translucent, 2–3 minutes
Stir in garlic and red pepper flakes; cook 30 seconds until fragrant
Add shrimp and cook just until opaque, 2–3 minutes (remove and set aside)
Pour in chicken broth and diced tomatoes; season with salt and pepper
Return mussels to the pot; simmer 3–5 minutes until shells open
Stir in reserved shrimp, lemon juice, and parsley; cook 1–2 minutes to blend flavors
Discard any unopened mussels
Notes
Use non-alcoholic chicken broth if avoiding alcohol
Serve with crusty bread or over rice for a heartier meal
Add diced potatoes or heirloom tomatoes for extra texture
- Prep Time: 20
- Cook Time: 10
- Category: DINNER
- Method: Simmering
- Cuisine: Coastal/One-Pan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg