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Mussels, Clams, and Shrimp in Spicy Tomato Broth

BrittanyBrittany Bixler
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  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz can diced tomatoes
  • 2 dozen Little Neck clams
  • 2 dozen mussels, debearded
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup torn fresh basil
  • Crusty bread
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  • 1

    In a large, wide pot, heat the oil over medium heat. Add the garlic, bay leaf, and red pepper flakes, and sauté for about 1 minute. Add the wine and bring to a boil. Add the tomatoes and simmer, stirring often, until the tomatoes begin to break down, about 8 minutes. Stir in the clams, cover, and cook for 5 minutes. Stir in the mussels, cover, and continue cooking until clams and mussels open, about 5 more minutes.

  • 2

    Using tongs, transfer opened shellfish to serving bowls. Add shrimp to tomato broth, and simmer until shrimp are cooked through, about 1 1/2 minutes. Stir in basil. Remove bay leaf. Divide shrimp and tomato broth among the bowls, and serve with warm bread.

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