New England Shrimp Boil With Mussels

Bring water, Old Bay, bay leaves, garlic, and onion to a boil in a large 16-quart boiling pot on high heat with lid on. (See Tips Below) 

While the water comes to a full boil, prep the remaining ingredients.

If your shrimp is not deveined, cut through the shell on the back of the shrimp using a small pointed knife or scissors. Cut 1/8-inch deep through the flesh along the back. Lift up the black vein with a pointy or scissors and pull it out

Throw out any mussel that is opened and does not close when it’s tapped. It is dead. 

Clean mussels: Farm-raised mussels are typically clean and free of sand and grit. Rinse them under water just before cooking. Wild mussels require more cleaning. Soak for 15 to 20 minutes in cold water. Scrub the shell with a scrub brush. 

Debeard mussels: see below for instructions. Rinse.

Cut the vegetables and sausages.

Once the water comes to a boil, add potatoes. Cover and boil until they begin to soften (half cooked), about 10-15 minutes. Reduce heat if it boils too hard.

Add corn and sausages. Cover and boil for 10 minutes.

Add mussels and submerge into the stock. Add hot dogs. Cover and boil for about 4 minutes or until the mussels open up.

Add the shrimp then submerge it into the stock. Cover. Turn off the heat after 2 minutes. Cover and let it rest for 5 minutes or until the shrimp turns pink and curls into a “C” shape.

Remove content with a slotted spoon or spider onto a serving platter. Garnish with lemon, optional. Discard bay leaves and garlic chunks.

Ladle 1/2 cup of stock into a mug or dipping bowl for each person.

Place 1/4 cup of melted butter in a small dipping bowl per person.

To eat mussels, dip into stock and then into the melted butter. 

Serve cocktail sauce for dipping shrimp, optional.  

To Debeard Mussel:

Method A—grab onto the beard, wiggle, and pull. Use a paper towel or a kitchen towel to help grasp if you have difficulty holding onto the beard.

Method B—use the blade of a knife to scrape off the beard.