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Mussels, Clams and Shrimp in Spicy Broth

5.0(7)

I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!

by Chill·published 2005-02-11

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Mussels

Servings

6 serving(s)

Total time

35 min

prep 35 min

Calories / serving

241 kcal

Ingredients (11)

serves

1/4 cup oiloil
5 cloves garlic, mincedgarlic
1 bay leafbay-leaf
1 teaspoon dry crushed red pepperbell-pepper
1 cup dry white winewhite-wine
1 (28 ounce) can diced tomatoestomato
24 small littleneck clams, scrubbed (about 2 1/2 lbs total)clam
24 mussels, debearded (about 1 1/2 lbs total)mussel
20 large shrimp, peeled,deveined & butterflied (about 1 lb)shrimp
1/2 cup torn fresh basil leaf
warm crusty breadbread

Instructions (11 steps)

01Heat oil in a large heavy pot over medium heat.
02Add garlic,bay leaf and crushed red pepper.
03Saute until garlic is tender (1 min).
04Add wine and bring to a boil.

05Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).

06Turn up to medium and cook until sauce is good and warm.

07Add clams, cover and cook for 5 minutes.

08Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.

09When clams and mussels are almost all opened throw in the shrimp.

10Cover and cook about 1 1/2 min or until shrimp is done.

11Stir in torn basil leaves and serve.

Nutrition (per serving)

Calories: 241 kcal
Protein: 17 g
Fat: 11 g
Saturated fat: 2 g
Carbs: 11 g
Fiber: 2 g
Sugar: 4 g
Sodium: 522 mg
Cholesterol: 54 mg

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