Ingredients:

Compound Butter:

5 garlic cloves
3 Tablespoons soft butter
3 Tablespoons Italian parsley
2 Tablespoons garlic, roast
3 Tablespoons white wine
Pinch of salt
1 Tablespoon lemon juice

Sizzling Liquid:

2 Tablespoons soy sauce
1 teaspoon chopped basil
2 Tablespoon white wine

Seafood Combo:

1-1/2 pounds of mussels, bearded and washed
1/2 pound garlic marinated fresh water shrimp, with peel
(size is approximately 25 to 31 shrimp per pound)
1/4 Dungeness crab (approximately 3 legs)
Garlic salt to taste

Method:

Mix, pulsing, first seven ingredients in a blender to form compound butter side. Set aside. Combine next three ingredients to make the sizzling liquid and place in a small pitcher for later use. Using a rectangular 10-inch by 20 inch cast iron (lodge) skillet, place skillet over two burners until very hot, approximately four minutes. Put the mussels over the middle of the hot half to the left. Put the shrimp and crab legs in the middle of the skillet to heat for approximately three minutes. Sprinkle the combo with garlic salt.  Pour the pitcher of sizzling liquid over the combination. Sizzle and serve with the compound butter for dipping.

Presentation: 

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