Lemon Butter Mussels and Shrimp

 

 

6 tbsp. unsalted butter

2 tbsp. olive oil

½ a medium onion, diced

6-10 cloves garlic, peeled, and roughly chopped

one red bell pepper, de-seeded and diced

one yellow bell pepper, de-seeded and diced

2 lbs mussels, cleaned

1 lb. peeled shrimp

 

In a bowl, mix together:

½ cup cooking wine

juice from one whole lemon, or 2 tbsp. lemon juice

1 tsp. salt

2 tsp. garlic powder

two stalks of green onions, finely chopped

½ cup parsley, finely chopped

 

1.    In a large pot, heat and melt the butter and add the oil.

2.    Add and sauté the onions and garlic until onions turn translucent.

3.    Add the peppers and cook for one minute.

4.    Add the mussels, mix, cover, and turn down the heat to med-low. Simmer for about 10 minutes or until the mussel shells open up.

5.    Turn up the heat and add the shrimps. Stir, and cook for about 5 minutes.

6.    Add the remaining ingredients. Turn down the heat to med-low, gently stirring frequently, cook for about 10 more minutes.

7.    Remove from heat and enjoy!