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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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Derf April 11, 2009

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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ChosenSteps April 10, 2013

This was wonderful !! The only change I made was to used crushed dried chilli instead of the red pepper - maybe it's the same and lobster tails (langostinillas)? Anyway we both loved it and will have it again in the future !

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HilaryinSpain June 09, 2012

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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NNChick September 16, 2014

Yum! Easy dish, tastes like a restaurant dish...I would have said 5 star, hubby said 4, couldn't do 4 1/2...Will make again.

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Robin Batterson April 21, 2012

Wow this was good. Since I'm allergic to shrimp/prawns, I added some scallops instead, and it was really nice. Thanks for posting this, will be definitely making this again!

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ChloeBaby May 23, 2011

This was divine. It was easy to make and you can substitute different shellfish. I used scallops instead of mussels. Also, I had no crushed red pepper so I used cayenne. I served it with white Jasmine rice and some hot Italian bread.

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CookieY February 23, 2005
Mussels, Clams and Shrimp in Spicy Broth