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Mussels, Clams and Shrimp in Spicy Broth Recipe

Mussels, Clams and Shrimp in Spicy Broth

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (107)

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Average Rating:

Total Reviews: 107

Showing 41-50 of 107

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  • on June 22, 2008

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    I'm 16 and i actually made this dish perfect. This is the perfect and delicious dinner to eat with your family.

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  • on January 15, 2008

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    I had made this dish over and over again. You cannot mess it up. Always a hit. I often times use haddock or salmon. Try using fire roasted tomatoes.

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  • on August 27, 2007

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    This soup is perfect as an appetizer or as a main course. I also add celery, onion and cracked black pepper for a little extra flavor. If you feel extra special, add lobster!

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  • on August 17, 2007

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    i loved it and it was easy to make also

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  • on July 30, 2007

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    This dish is a must for any seafood lover !! I threw in some quartered sea scallops when I added the shrimp. The recipe didnt need them, but is a great addition when in season. This dish makes any meal "special"...Many thanks Giada !!

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  • on June 27, 2007

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    This recipe is literally the best fricken thing I have ever made/tasted thus far from any food network show. I have made it now 3 times in 4 days!!! I cannot get enough of it and neither can those who ate it with me. I actually altered the recipe slightly by adding broiled scallops instead of mussels, and all I can say it it has a perfect flavor, perfect appearance... its just simply perfect. Do yourself a favor and try this recipe NOW!!!!

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  • on June 20, 2007

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    This is so easy to make and tastes delicious!

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  • on May 01, 2007

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    Great! I added some extra red pepper flakes for more spice (I like spicy foods, and used more mussels than called for and less clams and shrimp (since mussels are so cheap. Warm, crusty bread is great for soaking up the sauce.

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  • on April 17, 2007

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    this will be a repeat in my house (although I only make it was shrimp...

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  • on March 05, 2007

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    Excellent dish,make sure you have good crusty bread to soak up all the juice, it's the best part! I've made this dish 3 times now and it's a hit. Tip: If you are using canned tomatoes that have alot of juice, don't add 3/4 of the juice, the tomatoes add all the flavor, whereas the juice from the can makes the dish watery.

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