Mussels, Clams, and Shrimp in Parsley Broth

Preparation info
  • Makes


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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