Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 10 min
Active:
1 hr
Level:
Easy

Ingredients

Directions

Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.

Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Manicotti with Italian Sausage

Recipe courtesy of Valerie Bertinelli

Spicy Sausage Bites

Recipe courtesy of Giada De Laurentiis

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Maple Fennel Country Sausage Patties

Recipe courtesy of Rachael Ray

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Provencal Shellfish Stew

Recipe courtesy of Food Network Kitchen

Sausage and Bean Stew

Recipe courtesy of Food Network Kitchen

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Sausage, Bean and Pasta Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.