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.
Add the garlic, bay leaf, and crushed red pepper.
Saute until the garlic is tender, about 1 minute.
Add the wine and bring to a boil.
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.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
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.
Serve with the warm bread.
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!