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Moules Allagash with Grilled Shrimp & Scallops

2003 Winner
Recipe by Arnold Myint

Yield 6 servings


  • Mussels, de-bearded 2-3 lbs
  • Shrimp, de-veined 12
  • Sea Scallops, large 6
  • Allagash Tripel Reserve 16 Fl oz
  • Shallots, chopped 8 ounces
  • Garlic, chopped 6 ounces
  • Leeks, sliced 4 ounces
  • Kaffir Leaves (or bay) 1 leaf
  • Butter, cubed 4 ounces
  • Scallions 2ounces
  • Cilantro 2 ounces
  • Lime juice 4 fl ounces
  • Lemon and Lime Zest, for garnish 2 ounces
  • Salt/ Pepper/ Cayenne Pepper to taste
  • Ginger to taste


  1. Combine Allagash Tripel Reserve, shallots, leeks, kaffir leaf, ginger, and garlic in a separate pot and bring to a simmer.
  2. Scrub and de-beard Mussels, discard any open ones.
  3. Bring water to a simmer and add Mussels.
  4. Cover the pot and steam until the shells open.
  5. Remove Mussels and keep warm.
  6. Strain the steaming Allagash liquid using a china cap and reduce to about 1/3 the liquid.
  7. Blanch the lemon and lime zest.
  8. Sweat chopped garlic and shallots in butter.
  9. Mix in fine chopped Cilantro and scallions-hold.
  10. Skewer Shrimp and Scallops.
  11. Lightly season with salt and grill to doneness.
  12. Plate Mussels in half shell and top with sweated garlic and shallot mixture.
  13. Lay Shrimp and Scallop Skewer over Mussels.
  14. Season reduced liquid to taste lime juice, salt and pepper.
  15. Finish with butter and pour over seafood.
  16. Sprinkle cayenne, lemon and lime zest and ginger for garnish.

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