Mussels, Clams and Shrimp in Spicy Tomato Sauce by Rose

Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cook Time:

Ingredients

1/4 c olive oil
5 garlic cloves, minced
1 bay leaf
1 tsp dried crushed red pepper flakes
1 c dry white wine
1 28 oz. can diced tomatoes with juices
24 small littleneck clams, about 2 1/2 lbs. scrubbed
24 mussels, about 1 1/2 lbs, debearded
20 large shrimp, about 1 lb. peeled, deveined and butterflied
1/2 c fresh basil leaves, sliced up

The Cook

Rose Rauhauser Recipe
x2
Well Seasoned
Bronx, New York to York, PA
NewYorkWoman
Member Since Feb 2011
Rose's notes for this recipe:
It's a staple in an Italian home. Enjoy.
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Directions

1
In a large pot heat the olive oil, add garlic, bay leaf, crushed red pepper and saute until garlic is tender, about 1 or 2 minutes. Add the wine and bring to a boil and add the tomatoes and the juices until the tomatoes break down and flavors blend about 8 or 10 minutes. Stir in the clams cover for 5 minutes, stir in the mussels, cover for 10 minutes. Transfer clams and mussels to a dish, add the shrimp and simmer in the tomatoe broth until shrimp are just cooked through, about 2 or 3 minutes. Stir in the basil. Serve with lots of warm bread to dunk in.
Comments

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user Rose Rauhauser NewYorkWoman - Oct 5, 2011
Rose Rauhauser [NewYorkWoman] has shared this recipe with discussion groups:
I Love Everything.....
Italian Cooking
New York City Foodies
SEAFOOD AND FISH RECIPE

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