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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 71-80 of 107

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  • on January 18, 2006

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    I made this for a party and my guests loved this recipe. I also cook this for just my husband and myself and if we don't finish eating everything, then we reduce the broth (first, set all seafood aside and when it reduced, put seafood back in. While you are reducing the broth, cook past and eat them together as a vongole spagetti. Yum!

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  • on January 07, 2006

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    I LOVE this dish. When I went to buy clams, they did not look so good, so we put more mussels and shrimp than called for. It is soooo good and our company loved it as well. It is spicey but not too spicey and the garlic makes your house smell divine.

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  • on December 27, 2005

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    Easy and Delicious my guest were amazed and are still talking about it months later.

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  • on October 05, 2005

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    This dish is excellent I served it still in a rustic pot with some crusty bread, however I added a large onion just quartered it was perfect.

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  • on September 29, 2005

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    What a great way to serve up seafood. The flavors were intense! None leftover!

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  • on September 26, 2005

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    The broth was AWESOME! Cleaning the shellfish was a bit yuck, but end result was well worth it! Everyone loved this dish!

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  • on September 26, 2005

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    easier than you think follow word for word the best

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  • on September 03, 2005

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    This dish is easy to prepare and the taste is fantastic. I have made it numerous times and have given the recipe to friends and family. I have made the recipe adding a small can of tomato sauce for some thickness and tossed with linguine. Simply devine.

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  • on August 27, 2005

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    Thank you Giada. I can always depend on your receipes to be easy to follow, delicious and impressive. Michelle Adams

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  • on August 13, 2005

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    The sauce is really delicious and spicy great with crunchy bread.

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