Finally, a seafood “bake” that lives up to its name. This lively platter of mussels, clams, sausage, and potatoes is a super fun alternative to your typical sheet pan suppers. It’s easy to make and doused in a ridiculously tasty, buttery white wine sauce—kicked up a bit with a little hot sauce and seafood seasoning—which is heavenly sopped up with the potatoes, as well as some crusty bread if you have it on hand. As far as seafood seasoning blends go, we prefer Slap Ya Mama brand, as we’ve found they use high quality ingredients, but feel free to use whatever you have kicking around your spice cabinet. When cleaning the shellfish prior to cooking, tap any partially opened mussels on the counter; if they close their shell, they’re fine to cook. However if they don’t close up—toss them, that means they’re dead, and no good to eat. Also discard any mussels or clams with broken shells. The clams will take a bit longer to cook, which is why you’ll want to start these on the pan first. Doing so also allows the pan to preheat, so when you add the wine, instant steam is created to help open the mollusks. We consider this dish the ultimate in laid-back evening eats, so crack a cold beer open and enjoy. And if you wanted to dress this dish up a bit, you could eliminate the potatoes and serve the shellfish, sausage, and sauce over a bed of linguine.
12 ounces baby red potatoes
2 small yellow onions, cut into 1-in. wedges
2 lemons, halved crosswise
3 tablespoons olive oil
1 1/2 teaspoons Cajun seafood boil seasoning (such as Slap Ya Mama Cajun Seafood Boil)
2 pounds littleneck clams in shells, scrubbed
12 ounces smoked andouille sausage, cut into 2-in. pieces
1 pound fresh mussels in shells, scrubbed
1/2 cup dry white wine
1/4 cup salted butter, melted
1 tablespoon hot sauce (such as Crystal)
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh flat-leaf parsley
Lemon wedges, for serving
How to Make It
Preheat oven to 450°F with 1 rack in top third of oven and 1 rack in bottom third of oven. Toss together potatoes, onions, lemon halves, oil, and seafood boil seasoning on an aluminum-foil-lined rimmed baking sheet. Spread in an even layer, and roast in preheated oven on bottom rack until potatoes are just tender, about 25 minutes.
Spread clams on a second foil-lined rimmed baking sheet. Bake at 450°F on top rack just until clams begin to open, 8 to 10 minutes.
When potatoes have roasted 25 minutes and clams have opened, spread andouille evenly on baking sheet with potatoes, and spread mussels evenly over clams. Pour wine over clam mixture. Bake until mussels have opened, about 8 minutes.
Stir together butter, hot sauce, and Worcestershire sauce. Spread potato mixture evenly over clams and mussels on baking sheet. Drizzle evenly with butter sauce, and sprinkle evenly with parsley. Garnish with lemon wedges, and serve immediately.