Mussels, Clams and Shrimp with Saffron Risotto and

Name: Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock or canned low-salt chicken broth; 1/4 teaspoon saffron threads; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped shallots; 1 cup arborio rice or medium-grain white rice; 4 garlic cloves, minced; 1/2 cup dry white wine; 1 cup bottled clam juice; 20 mussels, scrubbed, debearded; 12 littleneck clams, scrubbed; 12 uncooked large shrimp, peeled, deveined, tails left intact; 3/4 cup chopped tomatoes; 1/4 cup sliced green onions; Lemon wedges; Green Olive Relish

Servings: persons

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

1
Bring stock and saffron to simmer in medium saucepan.
2
Remove from heat; cover to keep warm.
3
Heat olive oil in heavy large pot over medium heat.
4
Add shallots; saute until tender, about 2 minutes.
5
Add rice and garlic; stir 1 minute.
6
Add white wine and stir until absorbed, about 2 minutes.
7
Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently.
8
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes.
9
Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes.
10
Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open).
11
Divide seafood and saffron risotto equally among 4 bowls.
12
Sprinkle with sliced green onions.
13
Garnish with lemon wedges.
14
Serve, passing Green Olive Relish separately.

891

kcal

Calories

Fat

Carbs

119

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 15 ingredients. The key ingredients include: 2 cups chicken stock or canned low-salt chicken broth, 1/4 teaspoon saffron threads, 2 tablespoons extra-virgin olive oil, 1/4 cup chopped shallots, and more.

Yes, Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish 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, Clams and Shrimp with Saffron Risotto and Green Olive Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions