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Mussels, Clams and Shrimp in Spicy Broth Recipe

Mussels, Clams and Shrimp in Spicy Broth

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Average Rating:

Total Reviews: 107

Showing 21-30 of 107

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  • on April 22, 2010

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    It tasted like it was missing something. Will not be repeating this recipe.

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  • on March 05, 2010

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    This was absolutely phenomenal. Instead of clams I added some scallops, and it was amazing. I tossed it with linguini and boy was it delicious! Full of flavor! Definitely going to make this again very soon.

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  • on February 10, 2010

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    I love seafood and white wine this was so good! it did take a little longer than exspected just because of the cleaning of the clams and mussels.I did add some minced clams with clam juice,and an extra can of diced tomatoes with garlic and herbs,and used 1cup of fresh basil.I also love my food spicy so i added 2-3teaspoons red crushed pepper along with a teasppon old bay.This is great for a speacial meal or when you have some extra cash in your pocket it is a bit pricey to make,but worth it. I plan on making it again for my family and i think ill add some small scallops this time and cut back on the shrimp. You gotta try this out dont be discouraged it really is easy to make,just get you boyfriend to debeard the mussles,and clean the clams :O

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  • on January 15, 2010

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    You can't go wrong with this recipe. I have even made it without the bay leaf, used dried basil and only mussels. It still was delicious as it is a very forgiving and easily adapted recipe to whatever fish/shellfish you may have on hand (or whatever may be on sale! I sometimes double the broth and serve it over pasta with the fish. Freeze any leftover sauce, it is wonderful over angel hair and goes perfect as a side dish with a simple baked tilapia or other white fish.

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  • on January 07, 2010

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    The tomato sauce in this recipe is perfect - just the right garlic kick! Was a major hit at Christmas dinner.

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  • on January 02, 2010

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    I've made this dish several times now and I think it is PERFECT. It is so flavorful and yummy! I couldn't make it amy better if I tried.

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  • on December 24, 2009

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    I like to cook but I also appreciate a recipe that is simple, straight-forward, yet tastes like you put in a lot of work. This recipe accomplishes that and more. Fresh seafood and a nice drinkable dry white wine is the key!!

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  • on December 13, 2009

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    Just follow the recipe AS IS, and you'll be happy. Make sure to have plenty of bread to soak up that broth!

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  • on September 29, 2009

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    This is an amazing dinner. Full of flavor, a true favorite in our house. I use chopped clams with the juice, fresh mussels and shrimp. We love this and crave it almost every week.

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  • on September 18, 2009

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    I made this a couple weeks ago, and my sweetie is still talking about it, so I'm making it tonight again. I added a chunk of halibut and some calamari. I broiled the bread and spread a little anchovy butter on the pieces. My wine guy recommended an off-dry Riesling or a Tempranillo, so I'll see how that goes!
    Sweetie won't be home until 7-ish, so I'm going to make the broth early, then re-heat and add seafood when he gets here.

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