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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Shellfish and Sausage Stew

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