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Summertime Seafood Boil with Grilled Rosemary Olive Oil Bread
DENNIS THE PRESCOTT32Ingredients
┅Seconds
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Ingredients
US|METRIC
7 SERVINGS
- 1 shallot (roughly chopped)
- 1 garlic clove (roughly chopped)
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 1/2 tsp. red chili flakes
- 2 Tbsp. red wine vinegar
- 1/2 cup extra virgin olive oil (Hojiblanca, from Spain)
- 1/2 tsp. sea salt
- 1/4 tsp. freshly cracked black pepper
- 2 lb. potatoes (baby, new)
- 2 large onions (quartered)
- 1 garlic (head, halved crosswise)
- 4 cups dry white wine
- 2 Tbsp. Old Bay Seasoning
- 1/4 cup sea salt
- 6 fresh thyme sprigs
- 1 bay leaf
- 1 lb. kielbasa sausage (cut into 1-inch chunks)
- 6 ears of corn (shucked and cut into thirds)
- 1 1/4 lb. lobsters (live)
- 2 lb. soft-shell clams (fresh)
- 2 lb. mussels (fresh, cleaned and scrubbed)
- 2 lb. jumbo shrimp
- 4 lemons (halved)
- olive oil
- bread
- 1 bread (rustic loaf of, sliced)
- 1/4 cup extra-virgin olive oil (Hojiblanca, from Spain, plus more for drizzling)
- 1 Tbsp. chopped fresh rosemary leaves
- 1 garlic clove (peeled)
- sea salt
- freshly cracked black pepper
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