Zissou's Buffet of Underwater Delights
This succulent seafood spread of lobster, shrimp, clams, mussels, potatoes and corn tossed in Asian flavors like Chinese five-spice powder is my twist on a classic low country boil.I am a lifelong member of the Zissou Society and as such, I typically prepare a massive pot of this seafoody goodness out in the yard using the derrick I devised for frying turkeys. But this version has been recalibrated for indoor cookery. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
- Time: 30 min
- Servings: 6
Source: Alton Brown
Ingredients
- quarts water
- low-sodium soy sauce
- tablespoons Asian garlic chile sauce, such as Huy Fong
- tablespoon fish sauce
- tablespoon Chinese five-spice powder
- pound small red potatoes, halved if 2-inches or larger in diameter
- bunch scallions, trimmed and halved
- head garlic, separated, but not peeled
- ounce fresh ginger, peeled and cut into 1/4-inch slices
- ears corn, shucked and halved
- ounces Chinese sausage , cut into 1-inch pieces
- large lime, quartered
- lobster
- ounces head-on, tail-on shrimp
- ounces small clams, such as littleneck
- ounces mussels, beards removed and shells rinsed
- Crusty bread, for serving
- ounces salted butter, melted, for serving