Mussels, Clams, Or Shrimp In Tomato Chipotle Broth

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"These make a great appetizer, lunch, or main course. They are absolutely delicious with a bit of a kick. I like to serve this dish with crusty bread. And, this dish is equally as good with mussels, clams or shrimp; or, a combination of all three. My favorite, happens to be mussels and shrimp."

Original recipe yields 5 servings
  • Garnish:


  • Serving Size: 1 (579.7 g)
  • Calories 524.7
  • Total Fat - 30.2 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 70 mg
  • Sodium - 13728.5 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 2 g
  • Sugars - 7.3 g
  • Protein - 27.2 g
  • Calcium - 259.3 mg
  • Iron - 9.6 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.3 mg

Step 1

Seafood Prep ... Mussels and clams can be cleaned rather simply. There are many methods, but this tends to be the easiest. First, always remove from the bag, so they do NOT sit in the refrigerator in any water. I like to add to a colander sitting in a bowl, and cover with plastic wrap. This allows any water to drain, but keeps the seafood cold. Make sure to keep in the refrigerator until ready to use. The same goes for shrimp. For the mussels and clams - add them to a large bowl of cold water and let them set a minute or two, 'swish or stir' a few times, then rinse a couple of times with fresh cold water. Transfer to a colander to drain and then are ready to use. Most mussels and clams these days are pretty well cleaned; and need little cleaning. Next, if there are any that are not open, tap a few times with a spoon, or on the counter; and, if they do NOT close, toss them - they are already dead, and should NOT be cooked.

Step 2

For the shrimp, I like to remove the shell, but leave the tail on. You can always leave the shell on if you want. However, make sure to devein your shrimp. Most shrimp you buy at a market will already be deveined.

Step 3

Base ... Add the olive oil to a large deep saute pan, and bring to medium heat. Add the garlic and onion and cook for 1 minute stirring often, so the garlic doesn't burn. Then, add the tomatoes and chipotles; mix to combine, and cook 1 minute.

Step 4

Seafood ... Add the mussels and/or clam (not the shrimp at this time, if you decide to use them), and toss to coat in the sauce. Remove from the heat and add the tequila and broth. Never add alcohol over a hot burner or open flame. Toss, to make sure everything is coated in the sauce. Cover, and cook 5-7 minutes on medium heat until the mussels begin to open. If adding shrimp, add them the last 3 minutes; as they do not take as long to cook, and you don't want to over cook them.

Step 5

Finish and Serve ... Uncover, and season with salt and pepper if needed. I rarely add salt, but you can if you want. I do, usually, add a bit of pepper; and, of course plenty of cilantro. If you are 'one of those' who doesn't like cilantro - parsley, ix just fine. Squeeze 1/2 of the lime, and 1/2 of the orange, over the seafood; and, remove from the heat for just a minute to combine all the flavors. Cut the remaining halves into 4 wedges to serve with the dish as a garnish. And don't forget the crusty bread to soak up all that good broth. ENJOY!

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

Great, spicy, peppy recipe. I used frozen mussels (all I can get) and they worked well. My Chipotles were fairly large so the broth was very spicy which I love. Everything came together beautifully. I'll be making this recipe again for sure.

(24 Jan 2016)