Serves 4-6

Ingredients

2 pounds mussels, scrubbed and washed

1 pound littleneck clams, scrubbed and washed

1 pound large shrimp, peeled and deveined

6 garlic cloves, chopped

1/2 cup, plus 1 tablespoon fresh flat-leaf parsley, chopped

Juice and zest of 1 lemon

1 cup dry white wine

1 teaspoon Sea salt

2 tablespoons extra-virgin olive oil

Instructions

Put the shrimp and salt in a medium bowl and toss to combine.  Set aside.

Heat the olive oil in a large pan over medium-high heat.  Add the garlic and cook for 1 minute.  Add the mussels and clams to the pan and increase the heat to high.  Pour the wine and lemon juice over the top and add the 1/2 cup parsley.  Cover and cook until the mussel and clam shells have opened, about 8-10 minutes. 

Leaving the liquid in the pan, transfer the mussels and clams to a large serving bowl, making sure to discard any unopened shells.  Set aside. 

Add the shrimp to the pan and cook until just cooked through, about 2 minutes.  Transfer the shrimp to the serving bowl with the clams and mussels.  Pour the liquid in the pan over the top and sprinkle with the remaining parsley and lemon zest.  Serve immediately.