Cioppino with Mussels Recipe

Cioppino with Mussels Recipe
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  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 6 garlic cloves, halved
  • 1/3 cup loosely packed basil leaves, torn
  • 4 pints cherry tomatoes (about 2 pounds), halved
  • 1 ½ cups dry white wine
  • Three 14.5-ounce cans whole tomatoes
  • + 14 more ingredients
    • Salt
    • ¼ cup extra-virgin olive oil
    • 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
    • ½ fennel bulb, finely chopped
    • ½ cup thinly sliced young celery leaves
    • 4 oregano sprigs
    • ½ teaspoon crushed red pepper
    • 1 pound littleneck clams, scrubbed
    • 2 pounds mussels, scrubbed
    • 1 pound large shrimp, shelled and deveined
    • Four 3-ounce skinless red snapper fillets
    • Salt
    • Flat-leaf parsley leaves, for garnish
    • Toasted baguette slices, for serving

MAKE THE BROTH In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 mi...

View full recipe at SpringPad


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