Mussels, Clams and Shrimp in Spicy Broth

I can't believe that I have never blogged about one of our very favorite dishes.  We found this on the Food Network way back in 2003.  We have made it often, but in my opinion, not quite often enough.  I could eat this at least once a week.  For heaven's sake, why don't we?

Because we are trying to cut down our portions and this dish serves 6, and we all know, The Trout and I can eat it all, I halved the recipe for us, but will print the recipe as suggested, for 6 servings.  If you love seafood, like shrimp, clams and mussels, do try this.  It is very easy to put together and so very, very tasty.

Mussels, Clams and Shrimp in Spicy Broth
Courtesy of Giada De Laurentiis

Yield 6 servings (this could be true or not)  (wink, wink)

1/4 cup olive oil
5 cloves garlic, minced
1 bay leaf
1 teaspoon dried crushed red pepper (feel free to adjust)
1 cup dry white wine
1 (28 ounce) can diced tomatoes
24 small Littleneck clams  (about 2 1/2 pounds, total) scrubbed
24 mussels (about 1 1/2 pounds total) debearded
20 large shrimp (about 1 pound), peeled, deveined and butterflied
1/2 cup torn fresh basil  (tonight we used flat leave parsley)

Warm crusty bread...if you dare

Heat the oil in a heavy, large pot over medium heat.  Add the garlic, bay leaf, and crushed red pepper.  Saute until the garlic is tender, about 1 minute.  Add the wine and bring to a boil.  Add the tomatoes.  Bring to a simmer.  Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.  Stir in the clams (in the shells).  Cover and cook for 5 minutes.  Stir in the mussels (also in the shells).  Cover and cook until the clams and mussels open, about 5 minutes longer. 

Using tongs, transfer the opened shellfish to serving bowl.  DISCARD any shellfish that do not open.  Add the shrimp and basil too the simmering tomato broth.  Simmer until the shrimp is just cooked through, about 1 1/2 minutes.  Divide the shrimp and tomato broth among the bowls.  Serve with warm bread.

I usually put all of this dish into a serving bowl and we just serve ourselves out of the larger bowl.  It can be messy, but I guarantee it that you will love it.