Marinated Shrimps, Mussels And Artichoke Hearts

Name: Marinated Shrimps, Mussels And Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed; 3 1/4 pounds medium shrimp (20-24 to the pound), shelled; 1 teaspoon kosher salt; 4 9-ounce boxes frozen artichoke hearts; 8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices; 3/4 pound white onion, quartered and thinly sliced (2 cups); 1/2 cup fresh lemon juice; 1/4 cup good quality olive oil; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 tablespoons drained and rinsed capers; 3/4 cup of liquid from cooked mussels

Servings: persons

6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed
3 1/4 pounds medium shrimp (20-24 to the pound), shelled
1 teaspoon kosher salt
4 9-ounce boxes frozen artichoke hearts
8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices
3/4 pound white onion, quartered and thinly sliced (2 cups)
1/2 cup fresh lemon juice
1/4 cup good quality olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons drained and rinsed capers
3/4 cup of liquid from cooked mussels

1
Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid.
2
Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking.
3
Remove from heat.
4
Allow to cool until the mussels can be handled.
5
Shell the mussels, using one shell as tweezers.
6
Place the meat in a very large bowl.
7
Discard the shells.
8
Strain the mussel liquid through a sieve lined with a damp cloth.
9
Reserve.
10
Bring three quarts of water with the salt to a boil in a large pot.
11
Drop in the shrimp.
12
Stir.
13
Cover the pot and turn off the heat.
14
Let the shrimp steep for five minutes.
15
Drain in a large colander.
16
Add to the mussels.
17
Open the boxes of artichoke hearts.
18
Place the artichokes in a sieve under hot running water until they can be separated.
19
Place in bowl of hot water until thoroughly defrosted.
20
Drain and add them to the shrimp and mussels.
21
Add the celery and onions and stir.
22
Whisk together the marinade ingredients.
23
Pour over the salad.
24
With hands or large spoons, mix thoroughly.
25
Cover the bowl with plastic wrap and refrigerate.
26
Stir once or twice before dinner.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed, 3 1/4 pounds medium shrimp (20-24 to the pound), shelled, 1 teaspoon kosher salt, 4 9-ounce boxes frozen artichoke hearts, and more.

Yes, Marinated Shrimps, Mussels And Artichoke Hearts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!