Mussels, Clams and Shrimp in Spicy Tomato Sauce by Rose

Rose Rauhauser Recipe

By Rose Rauhauser NewYorkWoman

It's a staple in an Italian home. Enjoy.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


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

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Italian
Other Tags: Quick & Easy, Healthy