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1. Gather all your ingredients for a smoother cooking process.
2. Rinse the shrimp under cold water and pat dry. Ensure they are deveined with shells on for added flavor.
3. Clean the mussels under cold running water, scrubbing the shells. Discard any open mussels that do not close when tapped.
4. Halve the baby potatoes and cut the corn into thirds for even cooking.
5. Slice the smoked sausage into bite-sized pieces for easy eating.
6. Mince the garlic and quarter the onion to enhance the dish’s flavor.
7. In a large pot, bring 8 cups of water to a boil over high heat.
8. Add the halved potatoes and cook for about 10 minutes.
9. After 10 minutes, add the corn pieces and sliced sausage. Cook for another 5 minutes.
10. Stir in the minced garlic, quartered onion, and Cajun seasoning, ensuring even distribution.
11. Add the mussels and cover the pot. Cook for 5-7 minutes until they open.
12. Once the mussels are open, add the shrimp and crab legs. Cover and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
13. Squeeze the juice of the halved lemon into the pot and toss in the lemon halves for added zest.
14. Taste the broth and adjust salt as needed, keeping in mind the saltiness of the Cajun seasoning.
15. Carefully remove the pot from heat. Use a slotted spoon to scoop out the seafood and vegetables, or drain the pot if preferred.
16. Prepare a large serving platter or a clean table covered with butcher paper for a casual presentation.
17. Arrange the potatoes, corn, sausage, mussels, shrimp, and crab legs on the platter.
18. Garnish with freshly chopped parsley for color and freshness.
19. Serve with lemon wedges and hot sauce on the side for those who enjoy a kick.
20. Gather friends and family around the table for a communal dining experience.
21. Provide plenty of napkins and seafood crackers for the crab legs.
22. Dig in and savor the explosion of flavors from the Cajun seasoning and fresh seafood.
23. Pair with cold drinks like beer or lemonade for a refreshing complement.

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