Mussels, Clams and Shrimp in Spicy Broth

Heat the 1/4 cup olive oil in a heavy large pot over medium heat. Add 5 garlic cloves, minced, 1 bay leaf, and 1 tsp dried crushed red pepper. Saute until the garlic is tender, about 1 minute. Add 1 cup dry white wine and bring to a boil. Add 1 (28-ounce) can diced tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in 24 small Littleneck clams. Cover and cook for 5 minutes. Stir in 24 mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add 20 large shrimp (about 1 pound), peeled, deveined, butterflied and 1/2 cup torn fresh basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm crusty bread.

Search By Tags
Recent Posts
Archive
ADDRESS

111 E. Water Street

Centreville, MD 21617

HOURS

Tue - Sat: 11am - 6pm

Sun & Mon: Closed

CONTACT

Call ahead for faster service: 410-758-3933
 

koneal@bayshoresteampot.com

FIND US

© 2017 by Bay Shore Steam Pot. Created using Wix.com