Mussels, Clams and Shrimp in a Spicy Broth

This recipe packs some heat! Despite my grocery not having mussels today, I made this anyway and it was delicious. Just make sure to serve this with crusty bread to soak up the juices.

Ingredients

• 1/4 cup olive oil
• 5 garlic cloves, minced
• 1 bay leaf
• 1 scant teaspoon dried crushed red pepper
• 1 cup dry white wine
• 1 (28-ounce) can diced tomatoes
• 24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
• 24 mussels (about 1 1/2 pounds total), debearded
• 20 large shrimp (about 1 pound), peeled, deveined, butterflied
• 1/2teaspoon basil
  
• Warm crusty bread

Directions

Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams and mussels. Cover and cook for 4 minutes until the clams and mussels open.

Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and 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 bread.