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Seafood Butter Boil

Shrimp, clams and mussels poached in butter, wine, herbs and garlic all in a cast iron pan on the grill to make a Seafood Butter Boil
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Finger Food, Seafood
Cuisine: American, American Fare, Finger Food, Fish, Seafood, Seafood Boil
Keyword: #Grilled, Appetizer, Bacon Wrapped Shrimp, Butter, Butter Boil, cast iron, Clams, Finger Food, Fish, Gas Grill, Grill, grilled seafood, Grilling, Little Neck Clams, Mussels, Poach, Poached, Poached Seafood, Seafood Boil, Seafood Butter Boil
Servings: 6 People

Equipment

  • 1 Cast iron pan and lid

Ingredients

  • 2 lb little neck clams soaked in tap water to remove the saltiness and any sand
  • 1.5 lb U16-U20 shrimp
  • 1.5 lb mussels de-bearded and rinsed
  • 1 lb salted butter
  • 2 tbsp garlic minced
  • 2 sprig dried thyme
  • 1 bay leaf optional
  • 12 oz buttery white wine

Instructions

  • Completely submerge the clams into a bowl of tap water for 20-30 minutes to clean out the sand and salt water
  • "De-beard" the mussels
  • Set the grill for 350f-400f
  • Place a grill safe pan or pot big enough to accommodate all the ingredients
  • Drop in the butter, wine, garlic and herbs
  • Once the butter melts and begins to bubble, toss in the clams
  • After a couple minutes of the clams simmering in the butter concoction, drop the shrimp in and set the lid on top of the vessel
  • After 90-120 seconds, remove the kid and add the mussels and put the lid back on
  • Once all the clams and mussels open up (about 3-5 minutes) remove from the heat and serve
  • Ladle some seafood into a bowl and then add some of the butter slurry to each bowl to dunk in
  • Toast some crusty bread for dunking in the butter sauce

Video