MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO SAUCE BY ROSE
It's a staple in an Italian home. Enjoy.
Provided by Rose Rauhauser
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 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.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!
Provided by Chill
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE
Steps:
- In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.
MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO BROTH
Steps:
- In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
- Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
MUSSELS, CLAMS, AND SHRIMP IN SPICY TOMATO BROTH
Steps:
- In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer. Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato brogh, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm crusty bread.
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