Shellfish and Sausage Stew Recipe

Name: Shellfish and Sausage Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 2 pounds littleneck or other small clams; 2 red bell peppers; 1 yellow bell pepper; 1 medium yellow Spanish onion; 1 small zucchini, with skin; 1 small yellow crookneck squash, with skin; 1 hard, smoked linguica sausage, about 6 ounces or prosciutto; 2 large ripe tomatoes, peeled, seeded and diced; 1/2 cup Kalamata olives, cut from the pit and julienne; 2 to 3 cups well-seasoned fish stock or clam juice; 3/4 cup white port wine; Freshly ground black pepper; 2 tablespoons chopped fresh parsley, for garnish

Servings: persons

2 pounds mussels
2 pounds littleneck or other small clams
2 red bell peppers
1 yellow bell pepper
1 medium yellow Spanish onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 hard, smoked linguica sausage, about 6 ounces or prosciutto
2 large ripe tomatoes, peeled, seeded and diced
1/2 cup Kalamata olives, cut from the pit and julienne
2 to 3 cups well-seasoned fish stock or clam juice
3/4 cup white port wine
Freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish

1
Wash mussels and clams under cold running water and scrub with a stiff brush.
2
Remove mussels' beards by sharply pulling.
3
Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
4
Core and seed bell peppers.
5
Cut into fine julienne, about 2 inches long.
6
Cut onion, zucchini, and yellow squash into similar julienne.
7
Cut sausage or prosciutto into 2-inch lengths and then into fine julienne.
8
Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven.
9
Cover and cook over high heat until shells open, about 8 to l0 minutes.
10
Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty.
11
Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.

kcal

Calories

Carbs

Protein

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: 2 pounds mussels, 2 pounds littleneck or other small clams, 2 red bell peppers, 1 yellow bell pepper, and more.

Yes, Shellfish and Sausage Stew 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!

Shellfish and Sausage Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions