New England Shrimp Boil with Mussels

This easy New England Shrimp Boil with Mussels is a feast to behold. It has it all: potatoes, onion, corn, Portuguese sausages, hot dogs, shrimp and mussels. This is an easy one-pot meal that never disappoints!

Having lived in central and eastern Massachusetts most of my life, summertime is synonymous with seafood. We seafood lovers take advantage of the abundance of fresh seafood during this time of the year. Lobster, shrimp, scallops, crabs… they’re all so good! I load up on them as much as possible.

I have a seafood-loving family. One dish we never tired of is a good New England shrimp boil. It’s one of the most delicious one-pot meals, and it always satisfies. 

This recipe has the quintessential ingredients of a New England shrimp boil: Old Bay Seasoning, potato, corn, onion, sausages, hot dogs, and shrimp. It also has the addition of mussels, which my family loves. (I don’t eat mussels, but strangely enough, I like cooking with them.)  

Certain areas of Southeastern Massachusetts are influenced heavily by Portuguese cuisine. My shrimp boil reflects that influence. For sausages, it’s got to have Portuguese chourico (pronounced shoor-reese) and/or linguica. Kielbasa is also commonly used. I like to use a combination of these sausages in all of my seafood boils.

If hot dogs are an unexpected seafood boil ingredient to you, they are not unusual around here. In my opinion, it’s not a proper boil if it doesn’t have hot dogs!

Shrimp boil is pretty easy to make because it’s a one-pot meal. The key is to add the ingredients in succession, with things that take the most time to cook added first to obtain perfect doneness. 

The cooking timeline, in the order of the longest to shortest amount of cooking time, is as follows:

• Water, seasoning, onion
• Potatoes
• Corn and sausages
• Mussels, hot dogs
• Shrimp

Recipe highlights:

• Place water, seasoning, and onion in a 16-quart pot to boil.
• Devein shrimp, if needed.
• Debeard and rinse farm-raised mussels. If using wild mussels, soak in water for 15-20 minutes first, then debeard and rinse. Discard dead mussels.
• Prep and cut the remaining vegetables. Cut sausages into chunks. Set aside.
• Add potatoes to water once it comes to a boil. Cook until they begin to become just tender (half-cooked).
• Add corn and sausages. Cook for 10 minutes.
• Add mussels and hot dogs. Cook for 4 minutes or until mussels open.
• Add shrimp. Turn off the heat after two minutes. Leave covered for 5 minutes or until shrimp is pink and curled.
• See the recipe card for detailed instructions.

Variation for the boil:

If you are not a fan of mussels, use steamers or littlenecks instead. They, too, are done cooking when they open. Or, just double up on the quantity of shrimp.  

What to serve this with?

A shrimp boil is a whole meal in a pot. The only thing it needs is a few condiments. Serve with melted butter and reserved broth for dunking the mussels. I like to serve with cocktail sauce as well. Not only is it good for dipping shrimp, but it is also good for hot dogs. So delish!! You’ve got to try it!

How to prep mussels prior to cooking:

Soak and scrub:

Farm-raised mussels are usually clean and free of impurities. A rinse under running water is all they need. 

Wild mussels can be gritty and sandy and need more cleaning. Soak in cold water for 15 to 20 minutes. They will filter the water and expel the impurities during this time. Remove the mussels from the water and scrub the shells clean using a scrub brush. Then rinse. 

Debeard:

If the mussels have a beard, it needs to be removed. To do this, grab onto the beard with your thumb and forefinger. Tug and pull toward the hinged end. If it’s hard to grasp, use a paper towel or kitchen to help you hold on to the beard better.

If the beard does not come out easily, use a knife to scrape it off.

Discard Dead Mussels:

Prior to cooking, toss out mussels with broken shells. If a mussel is open, give it a tap. If it doesn’t close, it is dead and needs to be discarded.

How to devein shell on shrimp?

I like to buy butterflied, shell-on shrimp when possible, but deveining shell on shrimp is not hard. Use a small, pointed, sharp knife cut a slit down the back through the shell. Cut about 1/8” down the back into the flesh. Pull out the black vein using the knife tip or your fingers.   

You can also use a small pair of pointed scissors to cut through the shell and flesh.

Cook shrimp with shell on or off?

This is a personal preference. Shrimp boils are a deliciously hands-on meal. Shelling the shrimp yourself at the table is part of the joyful tactile experience of this dish. Because of this, I like to leave the shell on. Shell-on shrimp also retain more flavor. If you prefer to shell them before cooking, that is fine too!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Shrimp deveiner to help with cleaning out the shrimp if yours are not already deveined.
• 16 quart stock pot for boiling. This is stainless steel and comes with a lid.
• Old Bay Seasoning for flavoring the boil.
• Tongs for transferring the food in and out of the hot water.
• Spider strainer for lifting and draining food from boiling water.

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New England Shrimp Boil with Mussels

Author: Thao | In Good Flavor Cooking Method:Boiling Cuisine:American Courses:Main Dish Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesTotal time:1 hour Servings:6 Servings

Description

This easy New England Shrimp Boil with Mussels is a feast to behold. It has it all: potatoes, onion, corn, Portuguese sausages, hot dogs, shrimp and mussels. This is an easy one-pot meal that never disappoints!

Ingredients

• 4 quarts water
• 1/2 cup Old Bay Seasoning
• 2 bay leaves
• 6 cloves garlic
• 2 large onions, quartered
• 2 pounds red or golden potatoes, quartered
• 4 corn, shucked and halved
• 1 pound chourico, cut into 2-inch chunks
• 1 pound linguica or kielbasa, cut into 2-inch chunks
• 2 pounds mussels 
• 8 hot dogs
• 2 pounds (16/20 count) shrimp shell-on extra jumbo shrimp, deveined
• 1 1/2 cup melted butter for dipping
• cocktail sauce (optional), store-bought, or my recipe
• lemon wedges for garnishing, optional

Instructions

1. 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 Note 1) 
2. While the water comes to a full boil, prep the remaining ingredients.
3. 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.
4. Throw out any mussel that is opened and does not close when it’s tapped. It is dead. 
5. 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. 
6. Debeard mussels: see below for instructions. Rinse.
7. Cut the vegetables and sausages.
8. 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.
9. Add corn and sausages. Cover and boil for 10 minutes.
10. Add mussels and submerge into the stock. Add hot dogs. Cover and boil for about 4 minutes or until the mussels open up.
11. Add shrimp, then submerge it into the stock. Cover. Turn off the heat after 2 minutes. Let it rest for 5 minutes or until the shrimp turns pink and curls into a “C” shape.
12. Remove the contents with a slotted spoon or spider onto a serving platter. Garnish with lemon, if desired. Discard the bay leaves and garlic chunks.
13. Ladle 1/2 cup of stock into a mug or dipping bowl for each person.
14. Place 1/4 cup of melted butter in a small dipping bowl per person.
15. To eat mussels, dip into stock and then into the melted butter.
16. Serve cocktail sauce for dipping shrimp, optional. 

To Debeard Mussel:  

17. Method A—grab onto the beard, wiggle, and pull it towards the hinged end. Use a paper towel or a kitchen towel to help grasp if you have difficulty holding onto the beard.
18. Method B—use the blade of a knife to scrape off the beard.

Notes:

• If you don’t have a pot that is large enough, use two smaller ones. Or boil the mussels and shrimp after everything else is cooked. Transfer the onion, potatoes, corn, and sausages to a serving platter. Cover to keep warm while mussels and shrimp cook.
• For added flavor, replace equal parts of water with 1 or 2 cans of beer.
• Substitute mussels for steamers or littlenecks, if preferred.

Keywords:Shrimp Boil, Seafood, Mussels, New England Shrimp Boil, Seafood Boil

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