Seafood Boil

Seafood Boil Ingredients

Broth:1 cup purified water2 cups white wine1 yellow onion, peeled & chopped4 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper4 medium radishes2 sheets of nori seaweed2 whole scallions, chopped1 teaspoon dried red chili flakes2 tablespoons raw apple cider vinegar1 tablespoon fish sauce1 whole lemon, quarteredSeafood:1 pound of mussels, in their shells4 ounces of tail-on shrimps2 clusters of Dungeness crabGarnishes:4 tablespoons butter½ cup fresh dill, minced5 fresh sprigs of thyme, stems removed

Directions

Place all broth ingredients in a large stockpot or Dutch oven and bring to a boil, then allow to simmer for 10 minutes.Add all seafood ingredients, to the pot and continue simmering, covered, until shrimps are pink and the mussel shells have popped open, about 5 minutes.Remove from the stove and strain the liquid portion of the broth in a colander.Put back into the pot, or into a very large bowl, and toss with the butter, dill and thyme.Serve between 6, storing any leftovers in a glass container in the fridge for up to 3 days.