Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) mussels, cleaned and debearded
  • 1 pound (450g) scallops, preferably dry-packed
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) freshly cracked black pepper
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the seafood: rinse the shrimp, mussels, and scallops under cold water.
  2. Set up the steamer: fill the bottom of the pot with water, bring to a simmer over medium heat, and place the steaming basket on top.
  3. Arrange the seafood in the steaming basket in a single layer to ensure even cooking.
  4. Cover and steam the seafood for 5-7 minutes or until the mussels open and the shrimp turn pink and opaque.
  5. While the seafood is steaming, prepare the creamy sauce: in a saucepan, melt the butter over medium heat.
  6. Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant but not browned.
  7. Pour in the heavy cream, salt, pepper, and lemon juice; simmer for 3-5 minutes until slightly thickened.
  8. Once the seafood is cooked, remove it from the heat and carefully transfer to a serving dish.
  9. Drizzle the creamy sauce over the seafood and toss gently to combine.
  10. Garnish with freshly chopped parsley and serve immediately.