Spicy Mussels, Clams & Shrimp

Step 1: Shellfish ... First, go to a good reputable seafood market or grocery store. The seafood should be fresh for this; especially the clams and mussels. Frozen shrimp are ok, if that is all that is available. Usually most markets or stores; their seafood should be totally cleaned, prepped - and, ready to cook. I always just give them a good rinse, just in case. To thaw if using frozen shrimp, make sure to thaw in the refrigerator, not on the counter. Also, for the shrimp - I peel, devein; but, I like the tails left on in this particular dish.

Step 2: Base Sauce ... Add the olive oil to a small pan, and bring to medium. Then, add the anchovies, capers, garlic, scallions (white parts), red onion, and red pepper flakes; and saute a couple of minutes stirring often. Then, add in the white wine and pernod and cook another couple of minutes. Remove from the heat and transfer to a food processor or blender.

Step 3: Puree ... Add the tomatoes, broth, herbs (except the bay leaf); and, puree until smooth. Then, transfer the sauce to a large pot (large enough to hold all the seafood); and, add the bay leaf. Bring the sauce up to a light boil.

Step 4: Shellfish ... Add the clams and mussels; and toss until it everything is combined in the sauce. Add the shrimp on top; but, do NOT mix at this point. Reduce the heat to medium; then, cover and cook 7-10 minutes - JUST until the clams and mussels start to open. Then, stir the shrimp into the sauce, cover; and cook just another minute. The clams and mussels should be open; and, the shrimp pink. Remove from the heat.

Step 5: Serve and ENJOY! ... Finish with the extra basil and scallions. As mentioned - crusty bread. I like to take a good baguette for this. Simply brush or drizzle a little olive oil; and toast in the oven, or on a grill pan. Serve in small bowls as an appetizer; or, serve along side a salad, and a antipasto tray as a starter for dinner.