Seafood Boil

​Mussels have been on sale in Toronto recently, so if you are looking to take advantage, this recipe is dead simple and takes about an hour to prepare and cook.  Some seafood boils will tell you to add ALL the ingredients at the very beginning, but this will result in rubbery, overcooked meat. Taking the extra time to add the ingredients in four progressive steps gives you tender, flavorful potatoes, a rich broth, and great seafood.

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Ingredients
4 lbs of mussels
1 lb shrimp
1/2 lb squid

1.5 lbs baby potatoes
carton of chicken stock
1/3 cup Spicy Pineapple Sauce
1 stalk of lemon grass
1 inch ginger, sliced
2 bay leaves
1 tbsp powdered coconut milk
2 tsp Roasted Garlic and Peppers Seasoning
2 tsp fish sauce
1 tsp himilayan pink salt
5 cloves of garlic
1/4 cup butter
2 Large tomatoes, diced
1 Large onion
8oz white button mushrooms, quartered
juice of 1 lemon
Jeow Bong to taste

Garnish
Fresh cilantro 
Green onion

Wash and clean the potatoes. In a large pot, cook the potatoes for 30 minutes in chicken stock with the Spicy Pineapple Sauce, lemongrass, ginger, bay leaves, coconut milk, Roasted Garlic and Peppers seasoning, fish sauce, and salt.

Meanwhile, cook the garlic in butter until softened, and add to the pot with the tomatoes, onion, mushrooms. 

Clean the mussels.

When the tomato dissolves (about 20 minutes), throw in the squid and shrimp for 5 minutes, or until it the shrimp turns pink. Add the  mussels, and let it boil until the mussels open, about 5 - 10 minutes more.  Add the juice of a whole lemon, and  Jeow Bong to taste, we used 1 tbsp. 

Serve in bowls, garnished with green onion, fresh cilantro, and a side of nice bread for dipping. Make sure to set out an extra bowl to collect the empty shells.  Enjoy!