Simple Seafood Boil with Mussels

Here is my favorite seafood boil recipe, with tender mussels, corn, potatoes, and sausage all cooked together in one pot with plenty of spices and butter.

This seafood boil is what I make when we want something fun and messy for dinner. Everyone gathers around the table, rolls up their sleeves, and digs in. It’s the kind of meal that brings people together and makes any night feel like a celebration.

What Kind of Mussels Should I Use?

For your seafood boil, you’ll want to look for fresh mussels that are tightly closed or close when you tap them – this means they’re still alive and good to eat. Blue mussels are the most common type you’ll find at the grocery store and they work perfectly for this recipe. If you see any mussels with cracked shells or ones that stay open when tapped, toss those out since they’re not safe to eat. Before cooking, give your mussels a good scrub under cold water and pull off any stringy “beards” that might be hanging from the shells – this little bit of prep work will make your seafood boil much more enjoyable to eat.

Options for Substitutions

This seafood boil is pretty forgiving when it comes to swapping ingredients based on what you can find or prefer:

• Mussels: If mussels aren’t available, you can use clams, crawfish, or even more shrimp. Just adjust cooking times – clams need about the same time as mussels, while crawfish cook faster.
• Crab legs: Snow crab, king crab, or even whole blue crabs work great. You can also skip the crab entirely and double up on shrimp or add lobster tails for a special treat.
• Kielbasa sausage: Andouille sausage is a classic choice, but chorizo, smoked sausage, or even hot dogs will work. The key is using something smoky and flavorful that won’t fall apart during cooking.
• Old Bay seasoning: No Old Bay? Make your own blend with paprika, celery salt, black pepper, cayenne, and a pinch of nutmeg. Cajun seasoning also works as a substitute.
• Baby potatoes: Regular potatoes work fine – just cut them into 2-inch chunks. Red potatoes hold their shape better than russets during the long cooking process.
• Fresh corn: Frozen corn on the cob works in a pinch, though fresh is always better. Add frozen corn about 5 minutes later than you would fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake with seafood boils is overcooking the shellfish, which turns tender mussels and shrimp into rubbery disappointments – add delicate seafood like mussels and shrimp during the last few minutes of cooking since they cook incredibly fast.

Another common error is not checking your mussels beforehand; discard any that are already open before cooking or remain closed after cooking, as these can be unsafe to eat.

Don’t forget to add ingredients in the right order based on cooking time – start with potatoes since they take longest, followed by corn and sausage, then crab legs, and finally mussels and shrimp at the very end.

For the best flavor, make sure your water is well-seasoned and at a rolling boil before adding each ingredient, and always have that melted butter mixture ready for dipping since it brings everything together perfectly.

What to Serve With Seafood Boil?

A seafood boil is pretty much a complete meal on its own, but I love serving it with some crusty French bread or dinner rolls to soak up all that amazing seasoned broth. You can also put out some extra melted butter mixed with garlic and herbs for dipping the seafood, plus plenty of napkins and wet wipes since things are going to get messy! A simple coleslaw or green salad helps cut through all the richness, and don’t forget to have cold beer or lemonade on hand to wash it all down. For dessert, something light like key lime pie or lemon sorbet is perfect after all that seafood.

Storage Instructions

Refrigerate: Your seafood boil is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days in airtight containers. Keep the seafood and vegetables separate from any leftover broth if possible. Just remember that seafood doesn’t keep as long as other foods, so don’t push it past that 2-day mark.

Avoid Freezing: I wouldn’t recommend freezing this seafood boil since shellfish and cooked potatoes don’t freeze well and can get mushy. The mussels and shrimp especially lose their texture when frozen and thawed. It’s really meant to be a fresh, eat-it-all-in-one-sitting kind of meal!

Warm Up: To enjoy your leftovers, gently warm everything in a large pot over medium-low heat with a splash of water or broth. Don’t overcook the seafood or it’ll get rubbery. You can also warm individual portions in the microwave on medium power, stirring every 30 seconds until heated through.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 200-220 g
• Fat: 280-320 g
• Carbohydrates: 250-300 g

Ingredients

For the seafood boil:

• 1 lb large shrimp (shell on, which adds more flavor to the boil)
• 4 ears corn on the cob (shucked and cut into 2-3 inch chunks)
• 3 lemons (1 sliced, 2 cut into wedges for serving)
• 1 lb kielbasa (sliced in 1-2 inch rounds)
• 3 tbsp Old Bay seasoning
• 1 lb crab legs
• 16 cups water
• 1/2 cup salted butter (I like Kerrygold for rich flavor)
• 1 lb mussels (scrubbed and de-bearded)
• 6 cloves garlic (freshly minced for best flavor)
• 1 1/2 lb baby potatoes

For the buttery Old Bay sauce:

• 2 tbsp Old Bay seasoning (I use McCormick Brand)
• 1/2 cup melted salted butter
• Juice from 1 lemon
• 1 tsp paprika
• 1/4 cup fresh parsley (finely chopped)

Step 1: Prepare the Seafood Boil Broth

• 16 cups water
• 1/2 cup salted butter (1 stick)
• 1 lemon, sliced
• 6 cloves garlic, minced
• 3 tbsp Old Bay seasoning

In a large pot, combine the water, salted butter, lemon slices (reserve the wedges for serving), minced garlic, and Old Bay seasoning.

Bring the mixture to a boil over high heat.

This will create a flavorful base for your seafood boil.

Step 2: Cook the Potatoes and Corn

• 1 1/2 lb petite baby potatoes
• 4 ears corn on the cob, shucked and cut in 2 to 3 inch chunks

Reduce the heat to medium.

Add the petite baby potatoes and the corn chunks to the boiling broth.

Cook them for 8-10 minutes; this gives them a head start since they take longer to cook than the seafood.

Step 3: Add Crab Legs

• 1 lb crab legs

Add the crab legs to the pot with the potatoes and corn.

Continue cooking for 5 more minutes in order for the crab legs to heat through and start absorbing the flavors.

Step 4: Add Mussels and Kielbasa

• 1 lb mussels
• 1 lb kielbasa, sliced in 1 to 2 inch rounds

Next, add the mussels and sliced kielbasa sausages to the pot.

Cook for an additional 5 minutes, letting the sausage infuse the broth and the mussels steam open.

Step 5: Finish with Shrimp and Rest

• 1 lb large shrimp, shell on

Add the shell-on shrimp directly to the hot pot.

Turn off the heat and cover the pot with a lid.

Let everything sit for 10-15 minutes— the residual heat will gently cook the shrimp and let all the flavors meld together.

I like letting it rest like this because it keeps the shrimp perfectly tender.

Step 6: Make the Buttery Old Bay Sauce

• 1/2 cup melted salted butter (1 stick)
• juice from 1 lemon
• 1 tsp paprika
• 1/4 cup fresh parsley, chopped
• 2 tbsp Old Bay seasoning

While the seafood boil is resting, make the sauce: In a bowl, whisk together the melted salted butter, lemon juice, paprika, chopped parsley, and Old Bay seasoning until well combined.

This sauce adds a final layer of flavor to the entire boil!

For a more authentic flavor, I like to use freshly chopped parsley instead of dried.

Step 7: Drain, Serve, and Finish

• 2 lemons, cut into wedges for serving

Drain the seafood, potatoes, corn, and sausage from the pot.

Arrange them on a butcher paper covered table or a large baking sheet for a classic seafood boil presentation.

Spoon the buttery Old Bay sauce from Step 6 generously over the seafood.

Serve with fresh lemon wedges from earlier on the side.

Enjoy with friends and family!