One of my top recipes by Giada from her Everyday Italy cookbook is this Mussels, Clams, and Shrimp in Spicy Tomato Broth, prepared using mussels, clams, shrimp, tomatoes, and basil. This flavorful dinner recipe takes about 30 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• ¼ cup olive oil
• 5 garlic cloves, minced
• 1 bay leaf
• 1 tsp of dried crushed red pepper flakes
• 1 cup dry white wine
• 1 (28-ounce) can diced tomatoes with juices
• 24 small littleneck clams (about 2½ pounds), scrubbed
• 24 mussels (about 1½ pounds), debearded
• 20 large shrimp (about 1 pound), peeled, deveined, and butterflied
• ½ cup torn fresh basil leaves
• Warm crusty bread, to serve

How To Make Giada Mussels, Clams, and Shrimp in Spicy Tomato Broth

1. Heat the Oil: In a large, wide pot, heat the olive oil over medium heat until warm. Add the minced garlic, bay leaf, and crushed red pepper flakes, then sauté for about 1 minute, just until the garlic softens and releases its aroma.
2. Add the Wine: Pour in the white wine, and bring the mixture to a rolling boil. This helps burn off the alcohol, leaving a rich depth of flavor for the broth.
3. Simmer the Tomatoes: Add the diced tomatoes along with their juices, and reduce the heat to a gentle simmer. Stir often, letting the tomatoes break down and blend with the other flavors for about 8 minutes.
4. Cook the Clams and Mussels: Stir in the clams, cover the pot, and let them cook for 5 minutes. Then, add the mussels, cover again, and cook for another 5 minutes, until all the clams and mussels have opened.
5. Transfer Opened Shellfish: Using tongs, transfer any opened clams and mussels to serving bowls, discarding any that haven’t opened. Be mindful to avoid overcooking the shellfish to keep them tender.
6. Add the Shrimp and Finish: Add the shrimp to the simmering broth and cook them for about 1½ minutes, just until they’re pink and cooked through. Stir in the torn basil leaves, and remove the bay leaf before serving. Ladle the shrimp and tomato broth into the bowls alongside the clams and mussels. Serve with warm crusty bread for dipping.

Recipe Tips

• Adjust the Heat Level: To control the spice, reduce red pepper flakes to half a teaspoon. If you love extra heat, you can add a few slices of fresh chili pepper.
• Enhance the Broth Flavor: For a deeper, richer broth, try adding a splash of fish or clam stock before adding the shellfish. This makes a more robust base that complements the seafood.
• Serve with Different Bread Types: Serve this with garlic bread for a hint of extra flavor. A personal favorite is sourdough, which pairs well with the acidity in the tomato broth.
• Add Fresh Herbs for Aroma: Stir in fresh thyme or oregano at the end for a Mediterranean twist. This adds a subtle layer of flavor without overpowering the seafood.
• Try a Non-Alcoholic Option: Replace the wine with seafood broth if you prefer a non-alcoholic version. The broth keeps the dish flavorful without compromising on taste.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Grilled Seafood Salad
• Giada De Laurentiis Orzo With Clams
• Giada Make-Ahead Cioppino