Seafood Boil
Ingredients
The broth
-
2
Tbsp.
vegetable oil
-
1
3" piece
ginger, peeled, finely grated
-
2
cloves
garlic, finely grated
-
¼
cup
yellow miso
-
2
Tbsp.
unseasoned rice vinegar
-
2
Tbsp.
mirin
-
3
Tbsp.
soy sauce
-
½
tsp.
kosher salt
-
4
Tbsp.
unsalted butter
-
2
tsp.
shichimi togarashi or Old Bay seasoning
The seafood and vegetables
-
3
pieces
baby sweet potatoes, sliced ¾" thick
-
1
lb.
mussels
-
2
ears
corn, quartered crosswise
-
4
scallions
dark green and white and pale green parts separated, finely chopped
-
8
oz.
green beans, trimmed
-
1
lb.
shell-on extra-large shrimp
-
to taste
lime wedges (for serving)
Instructions
- Heat oil in a pot over medium heat and cook ginger and garlic until golden.
- Whisk in miso, then add vinegar, mirin, soy sauce, salt, and water, maintaining a simmer.
- Whisk in butter and shichimi togarashi, then add sweet potatoes and cook until tender.
- Transfer sweet potatoes to a platter using a slotted spoon.
- Add mussels to the pot, cover, and cook until opened, then transfer to the platter.
- Add corn, scallion parts, green beans, and shrimp to the pot, cover, and cook until shrimp are pink and vegetables are tender.
- Transfer everything to the platter, top with dark scallion greens, and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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