Type what you have

Ingredients

• ✓ mussel
• linguine pasta
• olive oil
• garlic
• tomato
• oregano
• basil
• red pepper flakes
• white wine
• lemon
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
3. 3 Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

By Donna Holub

Ingredients

• ✓ mussel
• clam
• shrimp
• water
• tomato
• onion
• carrot
• celery
• salt
• black pepper
• extra-virgin olive oil
• onion
• arborio rice
• white wine
• garlic
• parsley

Instructions

1. 1 Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
2. 2 Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
3. 3 Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
4. 4 Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
5. 5 Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
6. 6 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
7. 7 Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
8. 8 Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
9. 9 Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

By NonnaPia

Ingredients

• ✓ mussel
• olive oil
• garlic
• red pepper
• chardonnay wine
• clam juice
• marinara sauce
• basil
• salt
• linguine pasta
• shrimp
• scallop
• lobster tail
• littleneck clam
• parsley
• parmesan cheese

Instructions

1. 1 Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
4. 4 Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
5. 5 Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

By Brian Genest

Ingredients

• ✓ mussel
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• clam
• water
• tomato
• littleneck clam
• calamari
• shrimp
• sea scallop
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
3. 3 Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.
4. 4 Remove shellfish and rinse with hot water.
5. 5 Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.
6. 6 Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
7. 7 About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.
8. 8 Serve seafood and sauce over pasta.

By Charles Anthony

Ingredients

• ✓ mussel
• crabmeat
• clam
• bay scallop
• shrimp
• cod
• oregano
• thyme
• basil
• bay leaf
• water
• white wine
• chicken broth
• tomato
• garlic
• parsley
• onion
• butter

Instructions

1. 1 Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
2. 2 Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
3. 3 Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
4. 4 Enjoy!

By Star Pooley

Ingredients

• ✓ mussel
• parsley
• garlic
• bread
• clam
• tomato
• white wine
• garlic
• red chile pepper
• onion
• olive oil
• water
• black pepper
• salt
• celery
• carrot
• onion
• prawn
• cod

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

By Giulia

Ingredients

• ✓ mussel
• onion
• garlic

Instructions

1. 1 Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

By Susan

Ingredients

• ✓ mussel
• garlic
• onion
• parsley
• bay leaf
• thyme
• white wine
• butter

Instructions

1. 1 Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
2. 2 Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
3. 3 Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

By Christine L

Ingredients

• ✓ mussel
• onion
• white wine
• black pepper
• bread crumb
• parsley
• garlic
• vegetable oil
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
3. 3 Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
4. 4 Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
5. 5 Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
6. 6 Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

By Bren

Ingredients

• ✓ mussel
• butter
• shallot
• white wine
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ mussel
• red potato
• clam
• shrimp
• chicken broth
• vermouth
• butter
• bread

Instructions

1. 1 Layer potatoes in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally shrimp. Pour in vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of butter into cubes and place on top of seafood. Cover with a lid, and seal tightly with aluminum foil.
2. 2 Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
3. 3 Melt ½ cup of the remaining butter, and divide into 4 individual dishes for dipping. Serve clam bake with bread and remaining softened butter for the bread.

By DENISEK1

Ingredients

• ✓ mussel
• butter
• garlic
• lemon
• red pepper flakes
• white wine
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
3. 3 Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
4. 4 Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ mussel
• coconut oil
• red onion
• ginger root
• green curry paste
• green curry paste
• lemon zest
• garlic
• coconut milk
• fish sauce
• water
• water
• lime
• cilantro

Instructions

1. 1 Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
2. 2 Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
3. 3 Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

By Soundergirl25

Ingredients

• ✓ mussel
• olive oil
• garlic
• roma tomato
• green onion
• white wine
• parsley
• margarine
• butter
• salt
• pepper

Instructions

1. 1 Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
3. 3 Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

By Patti

Ingredients

• ✓ mussel
• shrimp
• squid
• olive oil
• chicken
• garlic
• red bell pepper
• tomato
• long-grain white rice
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ mussel
• coconut milk
• lime juice
• white wine
• red curry paste
• garlic
• fish sauce
• sugar
• cilantro

Instructions

1. 1 Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. 2 Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

By MURINMOON

Ingredients

• ✓ mussel
• butter
• garlic
• curry powder
• cumin
• salt
• red bell pepper
• parsley
• lime
• lime

Instructions

1. 1 Preheat an outdoor grill for high medium-heat and lightly oil the grate.
2. 2 Whisk butter, garlic, curry powder, cumin, and salt together in a small bowl until well combined. Set aside.
3. 3 Arrange 4 large sheets aluminum foil on a flat surface. Divide mussels into 4 even portions and place 1 portion in center of each piece of foil. Dot mussels evenly with butter mixture; sprinkle top of each with bell pepper and parsley. Top each with lime slices. Wrap foil tightly around mussels to make 4 packets.
4. 4 Place the packets on the preheated grill; cook until mussels open, 5 to 10 minutes. Discard any mussels which do not open.
5. 5 Transfer mussels to small bowls; garnish each with a lime wedge.

By Diana S

Ingredients

• ✓ mussel
• olive oil
• shallot
• garlic
• fennel
• tomato
• white wine
• ouzo
• heavy cream
• basil
• salt

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Ingredients

• ✓ mussel
• olive oil
• chicken breast
• garlic
• mild sausage
• stewed tomato
• tomato
• tomato paste
• crab and shrimp boil seasoning
• littleneck clam
• shrimp
• bay scallop
• angel hair pasta

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ mussel
• butter
• shallot
• garam masala
• turmeric
• bay leaf
• red thai chile
• ginger
• tomato paste
• coconut milk
• lime juice
• brown sugar
• black pepper
• salt
• cilantro

Instructions

1. 1 Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
2. 2 Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
3. 3 Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

By Drew Miller

Ingredients

• ✓ mussel
• tomato
• red pepper flakes
• water
• sea bass fillet
• shrimp
• calamari
• clam
• butter
• olive oil
• fennel
• garlic
• salt
• white wine
• parsley

Instructions

1. 1 Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
2. 2 Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place sea bass, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
3. 3 Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about half, 2 to 3 minutes. Stir in tomato broth base; bring to a boil and cook until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
4. 4 Stir in parsley, sea bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and sea bass, shrimp, and calamari are opaque, about 5 minutes.
5. 5 Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

By John Mitzewich

Ingredients

• ✓ mussel
• olive oil
• onion
• red pepper
• garlic
• tomato
• salmon fillet
• merguez sausage
• vegetable broth
• white wine
• cumin
• salt
• black pepper
• shrimp
• couscous

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
2. 2 Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
3. 3 Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
4. 4 Serve couscous in shallow bowls; ladle stew on top.

By 25 Peppers

Ingredients

• ✓ mussel
• linguine pasta
• olive oil
• garlic
• red onion
• green onion
• tomato
• tomato
• tomato paste
• oregano
• thyme
• shrimp
• white wine
• lemon juice
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes.
5. 5 Stir in mussels and shrimp, then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

By Lee514

Ingredients

• ✓ mussel
• green pea
• mushroom
• clam
• lobster tail
• shrimp
• chicken
• onion
• olive oil
• black pepper
• salt
• saffron
• curry powder
• parsley
• garlic
• chicken stock
• white rice

Instructions

1. 1 Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
2. 2 Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
3. 3 Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

By ZapnTatersMom

Ingredients

• ✓ mussel
• clam
• bay scallop
• shrimp
• cod
• red pepper flakes
• oregano
• thyme
• basil
• bay leaf
• water
• white wine
• tomato
• chicken broth
• garlic
• onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.
2. 2 Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pot; cover the pot. Simmer until tomatoes are softened and broth is flavorful, about 30 minutes.
3. 3 Fold in cod, shrimp, scallops, clams, and mussels; bring to a boil. Reduce heat to low; simmer, covered, until clams and mussels open, 5 to 7 minutes. Discard any clams or mussels that don't open.

By Cindy Anschutz Barbieri

Ingredients

• ✓ mussel
• parsley
• lemon
• baby squid
• pea
• rosemary
• saffron
• seafood stock
• white wine
• clam
• shrimp
• white rice
• butter bean
• green bean
• romano bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes

Ingredients

• ✓ mussel
• lemon
• flat leaf parsley
• shrimp
• green pea
• tomato
• squid
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chicken breast
• chorizo
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ mussel
• scallop
• cod
• shrimp
• white wine
• black pepper
• salt
• cayenne pepper
• paprika
• thyme
• oregano
• basil
• clam
• parsley
• water
• tomato sauce
• tomato
• garlic
• red chile pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.
2. 2 About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.

By DeeDee Henderson

Ingredients

• ✓ mussel
• black pepper
• salt
• basil
• parsley
• shrimp
• dungeness crab
• cod
• lemon
• worcestershire sauce
• red pepper flakes
• oregano
• bay leaf
• water
• tomato puree
• white wine
• garlic
• salt
• celery
• onion
• olive oil
• butter

Instructions

1. 1 Combine butter and olive oil in a large Dutch oven over medium-low heat.
2. 2 Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
3. 3 Stir wine into onion mixture; increase heat to high and bring to a simmer.
4. 4 Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes.
5. 5 Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
6. 6 Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
7. 7 Stir in fresh parsley and basil; season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ mussel
• avocado
• cilantro
• shrimp
• cod
• littleneck clam
• cumin
• chili powder
• ancho chile pepper
• cilantro
• lime
• green chile pepper
• tomato
• green chile pepper
• tomato
• chicken stock
• celery
• corn kernel
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
3. 3 Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
4. 4 Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

By Rob