Seafood Boil

Ingredients

• Broth:
• 1 cup purified water
• 2 cups white wine
• 1 yellow onion, peeled & chopped
• 4 garlic cloves, peeled & minced
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 4 medium radishes
• 2 sheets of nori seaweed
• 2 whole scallions, chopped
• 1 teaspoon dried red chili flakes
• 2 tablespoons raw apple cider vinegar
• 1 tablespoon fish sauce
• 1 whole lemon, quartered
• Seafood:
• 1 pound of mussels, in their shells
• 4 ounces of tail-on shrimps
• 2 clusters of Dungeness crab
• Garnishes:
• 4 tablespoons butter
• 1/2 cup fresh dill, minced
• 5 fresh sprigs of thyme, stems removed

Instructions

1. 1

   --- Directions ---

2. 2

   Place all broth ingredients in a large stockpot or Dutch oven and bring to a boil, then allow to simmer for 10 minutes.

3. 3

   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.

4. 4

   Remove from the stove and strain the liquid portion of the broth in a colander.

5. 5

   Put back into the pot, or into a very large bowl, and toss with the butter, dill and thyme.

6. 6

   Serve between 6, storing any leftovers in a glass container in the fridge for up to 3 days.