Mussels and Clams with Spicy Tomato Broth Recipe

Name: Mussels and Clams with Spicy Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for brushing bread; 1 onion, coarsely chopped; 5 cloves garlic, smashed, plus 1 clove for the bread; 2 bay leaves; 1/2 teaspoon dried crushed red pepper; 1 1/2 cups dry white wine; 1 (28-ounce) can San Marzano tomatoes with juices; 1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat); 2 cups chicken broth, water, or a blend; Crusty bread, for serving; 2 1/2 pounds littleneck clams (about 20); 1 1/2 pounds mussels (about 24); 2 tablespoons chopped fresh flat-leaf parsley, optional; Sea salt and freshly ground pepper

Servings: persons

3 tablespoons olive oil, plus more for brushing bread
1 onion, coarsely chopped
5 cloves garlic, smashed, plus 1 clove for the bread
2 bay leaves
1/2 teaspoon dried crushed red pepper
1 1/2 cups dry white wine
1 (28-ounce) can San Marzano tomatoes with juices
1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat)
2 cups chicken broth, water, or a blend
Crusty bread, for serving
2 1/2 pounds littleneck clams (about 20)
1 1/2 pounds mussels (about 24)
2 tablespoons chopped fresh flat-leaf parsley, optional
Sea salt and freshly ground pepper

1
1.
2
Heat the oil in a large pot over medium heat.
3
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.
4
Add the wine and bring to a simmer.
5
Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles.
6
Simmer until the tomatoes break down, about 10 minutes.
7
2.
8
Preheat the broiler.
9
Add the broth and simmer,10 minutes.
10
Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side.
11
Remove and rub vigorously with 1 clove raw garlic.
12
3.
13
Stir in the clams.
14
Cover and cook, about 8 minutes.
15
Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more.
16
Season with salt and pepper.
17
4.
18
Divide the mixture among 4 bowls, discarding any unopened shellfish.
19
Garnish with parsley and serve with the toasted bread.
20
*Bread not included
21
Calories: 517
22
Total Fat: 17.5 grams
23
Saturated Fat: 2.5 grams
24
Total Carbohydrates: 27 grams
25
Protein: 60 grams
26
Sodium: 1518 milligrams
27
Cholesterol: 144 milligrams
28
Fiber: 3 grams

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for brushing bread, 1 onion, coarsely chopped, 5 cloves garlic, smashed, plus 1 clove for the bread, 2 bay leaves, and more.

Yes, Mussels and Clams with Spicy Tomato Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels and Clams with Spicy Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions