Mussels, Clams, and Shrimp in Parsley Broth

Name: Mussels, Clams, and Shrimp in Parsley Broth
Yield: Makes 4 first-course servings
Ingredients: 12 small clams, well scrubbed; 2 medium cloves garlic, smashed, peeled, and chopped with the parsley; 8 large shrimp in the shell; 1 small dried hot red pepper; 3 medium bunches parsley, leaves only, finely chopped; 16 mussels, well scrubbed and debearded

Preparation info

Makes
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Moving from just shrimp to shrimp and ... brings us to this light and quickly prepared, simple mixed seafood soup. Try it before a grilled meat, a roast chicken, or, in summer, a large salad with vegetables. If the eaters won’t use their hands, shell the shrimp and take the mussels and clams out of their shells after cooking.

Ingredients

12 small clams, well scrubbed
16 mussels, well scrubbed and debearded
8 large shrimp in the shell

Fish course
Starter
Pescatarian
Gluten-free
Summer
Soup

Method

In a medium saucepan, bring the clams and 1 cup (250 ml) water to a boil. Boil for 5 minutes. Stir in the mussels, shrimp, red pepper, parsley/garlic mixture, and ½