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Sheet pan Seafood Bake with Buttery Wine Sauce Recipe

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This recipe for Sheet pan Seafood Bake with Buttery Wine Sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz baby red potatoes
2 small yellow onions cut into 1 in wedges
2 lemons halved crosswise
3 T olive oil
1 1/2 t Cajun seafood boil seasoning such as Slap Ya Mama
2 lb fresh mussels scrubbed
12 oz andouille sausage cut in 2 in pieces
1 lb shrimp, wild, in shell
1/2 c white wine dry
1/4 c melted butter
1 T hot sauce
1 1/2 t Worcestershire
2 T chopped flat leaf parsley
Lemon wedges for serving
Directions:
Directions:
Preheat oven 450º one rack top third and 1 rack bottom third.
Toss together potatoes, onions, lemon, oil, seafood boil and spread on baking sheet. Roast on bottom rack until potatoes tender 20-30 min
Spread sausage with potatoes and then mussels and shrimp on another area of pan. Pour wine over shellfish. Bake until mussels open about 8 minutes.
Mix butter, not sauce, Worcestershire.Spread potatoes and sausage with shellfish and drizzle with butter sauce. Sprinkle with parsley. Serve immediately with lemon wedges.
Number Of Servings:
Number Of Servings:
4

 

 

 

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