How to cook Steamed Mixed Seafoods
1
Prepare the shellfish
Scrub mussels and clams, purge clams, and discard damaged shells or any open shell that does not close when tapped.
2
Build the steamer
Add water or stock, ginger, lemongrass, and garlic to a wide covered pot and bring to a lively simmer.
3
Steam firm seafood first
Add crab, clams, and mussels. Cover and steam for 6–8 minutes.
4
Add quick-cooking seafood
Add prawns and squid. Cover and steam 4–5 minutes more, just until opaque. Discard unopened shells.
5
Plate
Arrange everything generously on an organic oval platter. Season, add citrus wedges, and finish with herbs.
Maria’s tip: Adding prawns and squid last keeps them succulent while the shellfish finish opening.
Food safety: Keep seafood cold before cooking; cook until opaque and steaming hot, and discard any shellfish that do not open.