# Ingredients:
→ Shellfish & Seafood
01 - 1.1 lbs mussels, cleaned and debearded
02 - 0.66 lbs clams, rinsed
03 - 0.44 lbs shrimp, peeled and deveined
04 - 0.33 lbs 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 tablespoons olive oil
→ Seasoning
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1 lemon, cut into wedges
# Instructions:
01 - Heat olive oil in a large, deep pan over medium heat. Add shallots and garlic, cooking until fragrant and translucent, about 2 minutes.
02 - Raise heat to high. Add mussels and clams to the pan. 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 another 3 to 4 minutes until shrimp are pink and scallops opaque.
04 - Remove any shellfish that remain closed. Season the seafood with salt and freshly ground black pepper to taste.
05 - Sprinkle chopped parsley over the seafood mixture and toss gently. Serve immediately with lemon wedges.
