Heart-Healthy Classic Seafood Boil
Dive into coastal flavors with our Heart-Healthy Classic Seafood Boil, a wholesome twist on a beloved Southern tradition. This vibrant recipe combines tender red potatoes, sweet corn on the cob, and a medley of ocean-fresh shrimp, clams, and mussels—all simmered in a savory broth infused with lemon, garlic, bay leaves, and Old Bay seasoning for an aromatic punch. Using low-sodium chicken broth and a drizzle of heart-healthy olive oil, this dish prioritizes wellness without compromising on taste. Finished with a sprinkle of fresh parsley and dill, it’s a visually stunning, crowd-pleasing centerpiece perfect for gatherings or celebrating seafood lovers. Ready in under an hour, this recipe brings a delicious taste of the coast right to your table!
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Recipe Information
Ingredients
- 12 whole Small red potatoes
- 3 ears Corn on the cob
- 1 whole Lemon
- 3 leaves Bay leaves
- 1 tablespoon Black peppercorns
- 5 whole Garlic cloves
- 2 teaspoons Salt
- 1 tablespoon Old Bay seasoning
- 1 pound Large shrimp (peeled and deveined)
- 12 whole Littleneck clams (scrubbed)
- 1 pound Mussels (scrubbed and de-bearded)
- 4 cups Low-sodium chicken broth
- 1 bunch Fresh parsley
- 1 bunch Fresh dill
- 2 tablespoons Olive oil
Instructions
Start by filling a large stockpot with the low-sodium chicken broth and 6 additional cups of water. Add in the bay leaves, black peppercorns, salt, and Old Bay seasoning.
Cut the lemon into quarters and add it to the pot along with the whole garlic cloves.
Place the pot over high heat and bring it to a boil.
While the broth is heating, scrub and rinse the red potatoes. Add them to the boiling broth and cook for 10 minutes or until just starting to tenderize.
Prepare the corn by cutting each ear into thirds and add them to the pot. Continue boiling for another 5 minutes.
Reduce the heat to medium and carefully add the cleaned clams and mussels to the pot. Cover and let steam for 5 minutes until the shells just start to open.
Finally, add the shrimp to the pot and cover again. Cook for an additional 3-5 minutes or until the shrimp are opaque and fully cooked.
While seafood cooks, finely chop fresh parsley and dill. Set aside.
Remove the stockpot from heat once all seafood is cooked. Using a slotted spoon, transfer the seafood, potatoes, and corn to a large baking sheet or serving platter.
Drizzle olive oil over the entire boil and sprinkle with freshly chopped parsley and dill.
Serve the seafood boil immediately, ensuring to provide a bowl for the shells. Enjoy this heart-healthy dish with family or friends!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1199 mg | 400% | |
| Sodium | 8356 mg | 363% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 45.4 g | ||
| Protein | 295.3 g | 591% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1013 mg | 78% | |
| Iron | 55.6 mg | 309% | |
| Potassium | 13344 mg | 284% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
