This is my take on the Feast of the Seven Fishes with one amphibian substitution, a lot of shellfish, and no actual fish. Go figure. Now, we go to church on Christmas Eve so the real deal isn’t possible because it takes too long and creates a mess. So I go for a quick in pan thing. Now, one daughter is vegetarian, the other is with her husband, so it’s for two. Easy clean up is also important- it’s Christmas Eve and I have presents to wrap. This also has a wine sauce with lots of herbs. Timing with this dish is everything; you will overcook the seafood if you’re not careful. I hope you like it.

12 Mussels
12 Clams
12 large shrimp
2 Frog legs
2 Blue crabs (already cooked)
1/2 pound Calamari
1/2 pound of bay scallop
3 tablespoons butter
1 shallot
2 cloves garlic
1 tablespoons Old Bay seasoning
8 ounces white wine
1/2 teaspoon tarragon
1/2 teaspoons basil
4 tablespoons olive oil
4 tablespoons butter

In a large skillet on medium, add the olive oil.

Sprinkle all the seafood with the Old Bay.

Add the frogs legs to pan and cook for 4 minutes per side until the meat is slightly browning.

Add clams and mussels to pan. (Keep an eye on them when – they open, they are done).

Add calamari.

Add wine to pan.

Remove mussels and clams.

Add scallops and shrimp.

Add butter, basil, parsley, and tarragon.

Add blue crab.

When shrimp turn color, add mussels and clams to the pan.

Remove seafood into serving bowls and add broth.

Serve with a crusty bread.