While I love a come-one, come-all, once-a-year extravaganza featuring a comically oversized pot and bushels of sea creatures, an intimate, Dutch-oven scaled affair is a lot more manageable—and can happen a lot more often. You can pull off this seafood boil on a weeknight, packed with any quick-cooking veg you’ve got—think snow peas, broccolini, carrots, and favas. Serve with white rice for sopping up that delicious jus. —Lauren Schaefer, Kitty’s Market, Hudson, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
Large Pot
$65 At Amazon
Slotted Spoon
$18 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Yield
4 - 6 Servings
Ingredients
Preparation
Step 1
Heat oil in a heavy pot over medium. Cook ginger and garlic, stirring often, until slightly golden, about 1 minute. Quickly whisk in miso, then gradually add vinegar, mirin, soy sauce, salt, and 3 cups water, whisking until no lumps remain and increasing heat if needed to maintain a simmer. Whisk in butter and 2 tsp. shichimi togarashi. As soon as butter is melted, reduce heat as needed to maintain a simmer. Add sweet potatoes, cover pot, and cook, until potatoes are just tender, 8–10 minutes. Using a slotted spoon, transfer sweet potatoes to a large platter or rimmed baking sheet.
Step 2
Add mussels to pot, cover, and cook until opened, 1–2 minutes. Using slotted spoon, transfer to platter with sweet potatoes, discarding any mussels that don’t open.
Step 3
Add corn, white and pale green scallion parts, green beans, and shrimp to pot, cover, and cook until shrimp are bright pink and corn and green beans are tender, about 4 minutes. Using slotted spoon, transfer to platter and top with dark scallion greens. Serve boil with lime wedges.
