Spicy Mussels, Clams & Shrimp
Created by Kchurchill5 on February 7, 2016
- Servings: 4-12
- Prep Time: 10-15m
- Cook Time: 10-15m
- Recipe #22793
Ingredients
- 2 1/2 pounds clams (little neck, about 24, cleaned
- 2 1/2 mussels (about 24, cleaned)
- 1 1/4 pounds shrimp (extra large shrimp, about 20-24, peeled and deveined tails on)
- 1/4 cup fresh basil leaves torn, lightly packed
- 6 scallions, diced (green parts; the white parts are used in the sauce)
- FOR SAUCE
- 1 can (28 ounce) diced tomatoes (fire roasted diced)
- 1 small red onion, diced
- 6 scallions, diced (white parts, from above)
- 5 garlic cloves, diced
- 20 grams anchovies (minced or mashed, 4 anchovies)
- 2 tablespoons capers
- 1 cup dry white wine
- 2 ounces pernod (optional but worth it)
- 1/2 cup chicken broth (vegetable broth can be used as well)
- 3/4 cup fresh basil leaves, lightly packed
- 1/2 cup rough chopped fresh chives, lightly packed
- 1/4 cup fresh oregano leaves, lightly packed
- 1 bay leaf (fresh)
- 1 to 1 1/2 teaspoons red pepper flakes (more or less to taste, I use 1 1/2-2 teaspoons)
- 1/4 cup olive oil
How to Make
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (870.2 g)
- Calories 621.8
- Total Fat - 20.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 289.8 mg
- Sodium - 3027.6 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 4.8 g
- Sugars - 6.4 g
- Protein - 75.4 g
- Calcium - 321.6 mg
- Iron - 11.3 mg
- Vitamin C - 47.3 mg
- Thiamin - 0.3 mg