Mussels, Clams And Shrimp In Spicy Broth

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup oil
• 5 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dry crushed red pepper
• 1 cup dry wine
• 1 (28 ounce) can diced tomatoes
• 24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
• 24 mussels, debearded (about 1 1/2 lbs total)
• 20 large shrimp, peeled,deveined & butterflied (about 1 lb)
• 1/2 cup torn fresh basil leaf
• warm crusty bread

Recipe

• 1 heat oil in a large heavy pot over medium heat.
• 2 add garlic,bay leaf and crushed red pepper.
• 3 saute until garlic is tender (1 min).
• 4 add wine and bring to a boil.
• 5 add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• 6 turn up to medium and cook until sauce is good and warm.
• 7 add clams, cover and cook for 5 minutes.
• 8 stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• 9 when clams and mussels are almost all opened throw in the shrimp.
• 10 cover and cook about 1 1/2 min or until shrimp is done.
• 11 stir in torn basil leaves and serve.