Mussels, Clams and Shrimp in Spicy Broth
photo by NNChick
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 cup oil
- 5 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dry crushed red pepper
- 1 cup dry white wine
- 1 (28 ounce) can diced tomatoes
- 24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
- 24 mussels, debearded (about 1 1/2 lbs total)
- 20 large shrimp, peeled,deveined & butterflied (about 1 lb)
- 1⁄2 cup torn fresh basil leaf
- warm crusty bread
directions
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
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Reviews
-
If we could give this 10 stars we would, sooo delicious and lovely spicy tingle on the palate. We loved every thing about it and will be making it again. Didn't change a thing and I made the whole recipe, we pigged out on it and there is still enough for tomorrow. served with a baguette made into garlic bread. thanks for posting a great one!
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This recipe was FABULOUS!!!!! My guest were amazed by the taste, flavor, and restaurant quality. I made only a few adjustments. 1.I added corn cob sliced 1 1/2 inches thick right before I added the clams. and 2. I used White cooking wine instead of regular wine. The finished product was really good.
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I halved this recipe and also, because I live in the desert and am on a budget, I subbed a lot using Bistro frozen clams and mussels, and thawed out frozen colossal shrimp. I've used these in many seafood dishes and it is really good considering. It was still a good recipe. Only thing is I felt it was a little bland. I a pinch of sea salt at the end and 2 turns from a peppermill as well. It needed much more flavor. Other than that, it was awesome
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RECIPE SUBMITTED BY
Chill
Loudon, Tennessee