Mussels, Clams, and Shrimp in Spicy Tomato BrothBrittany Bixler
- 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
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.
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.
Source: Brittany Bixler