Recipe courtesy of David Ruggerio

Crostini of Clams, Mussels, and Shrimp

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings as an appetizer
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8 littleneck clams

8 small mussels

6 small shrimp, peeled and deveined

3 tablespoons extra virgin olive oil, plus more for brushing bread

3 cloves garlic

2 tablespoons chopped fresh Italian parsley

1/2 teaspoon crushed red pepper flakes

2 plum tomatoes, peeled, seeded, chopped, and drained

2 tablespoons dry white wine

24 slices Italian bread


  1. Scrub the shellfish clean. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat. Place the clams and mussels in the pot and cover. The shells should be open in about 7 to 10 minutes. (discard any that don't) Strain and reserve the liquid. Remove the shellfish from the shells and discard the shells. Dice the shrimp, clams, and mussels.
  2. Chop 1 clove of the garlic and saute in the remaining tablespoon of oil in a skillet over medium heat; do not let it brown. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes. In a separate pot, combine the tomatoes, wine, and reserved shellfish broth over medium heat. Cook for 3 to 4 minutes, until thickened. Add to the shellfish and cook for 2 more minutes. Remove from the heat.
  3. Rub the bread with the remaining 2 garlic cloves and brush with olive oil. Arrange in a single layer on a sheet pan and toast both sides. Top each piece of toast with a portion of the seafood mixture, arrange on a platter and serve warm
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