# Components:
→ Shellfish & Seafood
01 - 1.1 lb mussels, cleaned and debearded
02 - 0.66 lb clams, rinsed
03 - 0.44 lb shrimp, peeled and deveined
04 - 0.33 lb scallops, cleaned
→ Aromatics
05 - 2 shallots, finely chopped
06 - 2 garlic cloves, minced
07 - 1 small bunch flat-leaf parsley, chopped
→ Liquids
08 - 0.85 cup dry white wine
09 - 2 tbsp olive oil
→ Seasoning
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1 lemon, cut into wedges
# Directions:
01 - Heat olive oil in a large, deep pan over medium heat. Add shallots and garlic, sauté for about 2 minutes until fragrant and translucent.
02 - Increase heat to high, add mussels and clams. Pour in white wine, cover, and steam for 3 to 4 minutes until shells start to open.
03 - Add shrimp and scallops to the pan. Cover and cook for another 3 to 4 minutes until shrimp are pink and scallops opaque.
04 - Remove any shellfish that remain closed. Season the mixture with salt and freshly ground black pepper to taste.
05 - Sprinkle chopped parsley over the seafood and gently toss to combine flavors.
06 - Transfer to a serving platter and serve immediately accompanied by lemon wedges.
