Mussels, Clams and Shrimp in Spicy Broth
- Level: Easy
- Yield: 6 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 297
Total Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 10 g
Dietary Fiber: 3 g
Sugar: 4 g
Protein: 29 g
Cholesterol: 218 mg
Sodium: 1063 mg - Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
- 24 mussels (about 1 1/2 pounds total), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, butterflied
- 1/2 cup torn fresh basil leaves
- Warm crusty bread, for serving
Ready to dive into a steaming bowl of seafood heaven? This vibrant, spicy broth bursts with fresh ocean flavorsperfect for impressing guests or treating yourself to a restaurant-worthy feast at home!
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- Warm the olive oil in a large, heavy pot over medium heat. Add the minced garlic, bay leaf, and crushed red pepper. Saut until the garlic softens and releases its aroma, about 1 minute. Pour in the white wine and bring to a boil. Stir in the diced tomatoes. Reduce heat and simmer until the tomatoes break down and flavors meld into a rich sauce, about 5 minutes. Add the clams, cover, and cook for 5 minutes. Then add the mussels, cover, and continue cooking until both clams and mussels open wide, about 5 minutes more.
- Use tongs to transfer the opened shellfish to serving bowls (discard any that remain closed). Stir the shrimp and fresh basil into the simmering tomato broth. Cook until the shrimp turn pink and just opaque, about 1 1/2 minutes. Divide the shrimp and fragrant broth among the bowls. Serve with warm crusty bread to soak up every last drop of this irresistible spicy elixir.
