Mussels, Clams and Shrimp in Spicy Tomato Broth

1. 1

   In a large, wide pot, heat the oil over a medium flame.

2. 2

   Add the garlic, bay leaf, and red pepper flakes, and saute until the garlic is tender, about 1 minute.

3. 3

   Add the wine and bring to a boil.

4. 4

   Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes.

5. 5

   Stir in the clams, then cover and cook for 5 minutes.

6. 6

   Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.

7. 7

   Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).

8. 8

   Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes.

9. 9

   Stir in the basil.

10. 10

    Remove the bay leaf.

11. 11

    Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.