Name: The Shouldn’t-Be-This-Easy Seafood Boil
Yield: 4 - 6 Servings
Ingredients: 2 Tbsp. vegetable oil; 1 3" piece of ginger, peeled, finely grated; 2 garlic cloves, finely grated; ¼ cup yellow miso; 2 Tbsp. unseasoned rice vinegar; 2 Tbsp. mirin; 3 Tbsp. soy sauce; ½ tsp. kosher salt; 4 Tbsp. unsalted butter; 2 tsp. shichimi togarashi or Old Bay seasoning, plus more for serving; 3 baby sweet potatoes, sliced ¾" thick; 1 lb. mussels; 2 ears of corn, quartered crosswise; 4 scallions, dark green and white and pale green parts separated, finely chopped; 8 oz. green beans, trimmed; 1 lb. shell-on extra-large shrimp; Lime wedges (for serving)

Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

While I love a come-one, come-all, once-a-year extravaganza featuring a comically oversized pot and bushels of sea creatures, an intimate, Dutch-oven scaled affair is a lot more manageable—and can happen a lot more often. You can pull off this seafood boil on a weeknight, packed with any quick-cooking veg you’ve got—think snow peas, broccolini, carrots, and favas. Serve with white rice for sopping up that delicious jus. —Lauren Schaefer, Kitty’s Market, Hudson, NY

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

What you’ll need

Large Pot
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Slotted Spoon
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Microplane Grater
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Recipe notes

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