Mussels, Clams and Shrimp in Spicy Broth

"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!"
 
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photo by NNChick photo by NNChick
photo by NNChick
photo by Anthony R. photo by Anthony R.
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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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

  1. Derf2440
    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!
     
  2. ChosenSteps
    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.
     
  3. HilaryinSpain
    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 !
     
  4. NNChick
    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
     
  5. Robin Batterson
    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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Tweaks

  1. CookieY
    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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