Shellfish in Brodetto

Shellfish in Brodetto

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 4 Servings

This elegant and colorful dish is a wonderful main course for entertaining. Serve this medley of shellfish, made with clams, mussels, and scallops, with a bottle of Sauvignon Blanc or a Johannisberg Riesling.


  • 4 thick slices of rustic bread
  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 5 garlic cloves, —4 smashed, 1 cut in half
  • 4 small dried red chiles, smashed
  • 1/2 cup dry white wine
  • 1/2 cup bottled clam juice
  • 24 littleneck clams
  • 1 pint cherry tomatoes, halved
  • 2 pounds mussels, scrubbed
  • 3/4 pound sea scallops, halved horizontally
  • 1/2 cup small basil leaves
  • Salt


  1. Preheat your oven to 375 degrees.
  2. Place the sliced bread onto a baking sheet and toast in the oven for 6 minutes. Remove the bread; thoroughly brush on both sides with olive oil and then rub with the cut side of a garlic half. Put 1 slice of toasted bread into 4 separate bowls and set aside.
  3. Place the 1/4 cup of oil into a large sauté pan over medium heat and then add the garlic and the chiles. Cook the mixture for 3 minutes, stirring occasionally, and then pour in the wine and cook for an additional 2 minutes.
  4. Stir the clam juice into the mixture and then bring to a boil. Once boiling, add the clams and tomatoes and then cover the pan and cook for 2 minutes. Add the mussels and the scallops, increase the heat to high, and cook, covered, for 3 minutes.
  5. Using a slotted spoon, evenly divide the seafood mixture between the 4 bowls and then continue to boil the broth for 2 minutes to reduce. Stir in the basil and a few pinches of salt and then add the broth to the prepared bowls. Drizzle each bowl with additional olive oil and serve immediately.


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