Mussels, Clams and Shrimp in Spicy Broth

Name: Mussels, Clams and Shrimp in Spicy Broth
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters torn fresh basil leaves; 1 bay leaf; 794 grams diced tomatoes; 6 servings Warm crusty bread; 237 milliliters dry white wine; 5 garlic cloves, minced; 24 smalls Littleneck clams (about 2 1/2 pounds total), scrubbed; 24 mussels (about 1 1/2 pounds total), debearded; 59 milliliters olive oil; 1 teaspoon dried crushed red pepper; 454 grams 20 large shrimp (about , peeled, deveined, butterflied

Mussels, Clams and Shrimp in Spicy Broth

Mussels, Clams and Shrimp in Spicy Broth might be a good recipe to expand your main course collection. This recipe serves 6. One portion of this dish contains about 23g of protein, 11g of fat, and a total of 273 calories. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up torn basil leaves, bay leaf, mussels, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a heavy large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the garlic, bay leaf, and crushed red pepper.

Ingredients you will need

Red Pepper Flakes

Bay Leaves

Garlic

Saute until the garlic is tender, about 1 minute.

Ingredients you will need

Garlic

Add the wine and bring to a boil.

Ingredients you will need

Wine

Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.

Ingredients you will need

Tomato

Mussels

Clams

Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).

Ingredients you will need

Shellfish

Equipment you will use

Bowl

Tongs

Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls.

Ingredients you will need

Shrimp

Tomato

Basil

Broth

Equipment you will use

Bowl

Serve with the warm bread.

Ingredients you will need

Bread

Equipment

Pot

Bowl

Tongs

Ingredients

Servings:

118milliliters

torn fresh basil leaves 1

bay leaf 794grams

diced tomatoes 6servings

Warm crusty bread 237milliliters

dry white wine 5

garlic cloves, minced 24smalls

Littleneck clams (about 2 1/2 pounds total), scrubbed 24

mussels (about 1 1/2 pounds total), debearded 59milliliters

olive oil 1teaspoon

dried crushed red pepper 454grams

20 large shrimp (about , peeled, deveined, butterflied

Recommended wine: Chardonnay, Riesling, Muscadet

Clams can be paired with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.

Tom Eddy Manchester Ridge Chardonnay

The aroma is intense with many nuanced layers that marry classic California Chardonnay characteristics with a kiss of old world style. Right off the top, beautiful Chardonnay varietal notes commingle with subtle toast, understated butter cream and crisp green apple. During the ageing process, weekly lees stirring in the barrel left the palate rich and full without being flabby as the signature Manchester acidity leaves a clean and lingering finish. The French Oak barrels bestow a tinge of brown sugar that is nuanced and inviting without being overbearing. This allows for the showcasing of the superb fruit that comes from this one-of-a-kind vineyard. Cheers!