Recipes : Mussels, Clams and Shrimp in Spicy Broth : Food Network

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Mussels, Clams and Shrimp in Spicy Broth
Recipe courtesy Giada De Laurentiis

Ingredients
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Directions
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.