Select Category

Mussels, Clams and Shrimp in Spicy Broth

Mussels, Clams and Shrimp in Spicy Broth

  • Yield: 6 servings
  • Prep Time: 30 minutes
  • Cooking Time: 1 hour
  • Print


  • 1/4 cup Olive oil
  • 5 cloves Garlic, minced
  • 1 Bay leaf
  • 1 tsp Dried crushed red pepper
  • 1 cup Dry white wine
  • 28 oz can Diced tomatoes
  • 24 Small Littleneck clams, scrubbed
  • 24 Mussels, debearded
  • 20 Large shrimp, peeled, deveined & butterflied
  • 1/2 cup Fresh basil leaves, torn
  • Crusty bread


  1. Heat oil in a large pot over medium heat.
  2. Add the garlic, bay leaf and crushed red pepper and saute about 1 minute.
  3. Pour in the wine and bring to a boil.
  4. Add the tomatoes and simmer until the flavors blend, about 5 minutes.
  5. Stir in the clams, cover and cook for 5 minutes.
  6. Stir in the mussels, cover and cook until the clams and mussels open, about 5 minutes.
  7. Transfer the opened shellfish to serving bowls, discard any that don’t open.
  8. Place the shrimp and basil in the broth and simmer until the shrimp are just cooked through, about 1 1/2 minutes.
  9. Divide shrimp and broth among the bowls and serve with warm bread.


Recipe adapted from