Herbed Seafood Bake with Bacon-Radicchio Salad

There is nothing that captures the essence of fresh seafood better than a good old fashion clambake or seafood boil! Although using your oven is not traditional for a seafood “boil,” it does have a big benefit. Roasting on a sheet pan gives the seafood and vegetables a caramelized  char, bringing out their sweetness.

Fresh little neck clams are a highlight of this seafood bake! Buy them in shells from your favorite local fishmonger – fresh clams are always best.

Use large, fresh shrimp for this recipe (though if frozen is all that’s available to you, that’s ok – just be sure to thaw properly). If you want you can leave the shrimp shells on for that classic seafood boil, peel-and-eat experience! The shells do help prevent the shrimp from drying out as they bake.

How to make Herbed Seafood Bake with Bacon-Radicchio Salad

Ingredients

(Serving for two)

Seafood:

• 1 pound mussels, scrubbed
• 1 pound littleneck clams, scrubbed
• ½ pound raw jumbo shrimp, deveined
• Fresh thyme sprigs
• Fresh marjoram sprigs
• Fresh oregano sprigs
• 3 cloves garlic, minced
• 1 tablespoon sea salt
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley

Salad:

• 3 slices bacon, fried crisp and crumbled
• 1 pear, cored and chopped
• 1 small head radicchio, chopped
• 1 head endive, chopped
• 1 tablespoon olive oil
• 1 tablespoon white balsamic vinegar

Directions

1. Preheat the oven to 450 degrees.
2. Line a large baking sheet with parchment paper.
3. Place the seafood on the baking sheet and top with the thyme, marjoram, and oregano sprigs, garlic, and sea salt.
4. Place in the oven and roast for 15 minutes, or until most of the shells have opened. If any mussels or clams remain unopened, discard, as this may indicate they are bad.
5. While the seafood is roasting, combine all of the salad ingredients in a serving bowl and toss to combine.
6. You will know the seafood is finished cooking when the shrimp is pink and opaque.
7. Remove from the oven, transfer to a serving dish, drizzle with olive oil, and sprinkle with parsley.
8. Serve with the salad on the side.

Pro Tip: This recipe can easily be doubled to serve 4 people. It is extremely easy, but looks elegant and sophisticated for a dinner party.

Reprinted from The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt with permission from Rodale Books.