Sunday, July 11, 2010

Shrimp and Mussel Boil with Spicy Horseradish Sauce

Now this just feels like summer.

Shrimp and Mussel Boil with Spicy Horseradish Sauce
Adapted from Epicurious

1 Lemon, quartered
1 t. Basil
1 t. Thyme
3 t. Chili Powder
3 t. Garlic Powder
3 t. Onion Powder
3 t. Black Pepper
2 1/2 t. Cayenne, divided
2 Bay leaves
4 Garlic cloves
2 T. Salt
8 small Potatoes (about 2 inches)
4 ears of Corn, shucked and halved
1 lb. Mussels in shell
1/2 lb. large Shrimp
1/3 C. Ketchup
1/3 C. Mayonnaise
2 T. Horseradish

Sometime during the following process (there are a few breaks), make your dipping sauce by stirring together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.

Squeeze lemon juice into 4 qts. water in a 6- to 8-quart pot, then stir in lemon quarters, all of the spices except for 1/2 t. Cayenne, garlic, potatoes, and 2 tablespoons salt.  Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.

Increase heat to high, then add corn and simmer, partially covered, for 10 minutes. Stir in mussels and cook until just cooked through, 2 to 3 minutes.  Stir in shrimp and turn heat off (shrimp will cook while broth cools down).

Drain and serve!


  1. I've been thinking about mussels nonstop, and it's all your fault! This looks amazing.

  2. Oh, the memories are making my mouth water. Those potatoes, those shrimp...that SAUCE!