Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Mussels, Clams, and Shrimp in Spicy Tomato Broth

BrittanyBrittany Bixler
Rate this
Save this recipe 1


  • 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
Save a shopping List


  • 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.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.