Sheet Pan Seafood Bake with Buttery Wine Sauce
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.