Clams, scallops, shrimp, and mussles pack this stew with the right amount of lean protein — a southeastern French cuisine.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp olive oil</li>
<li>1 medium red onion, thinly sliced</li>
<li>1 medium red bell pepper, thinly sliced</li>
<li>1 medium yellow bell pepper, thinly sliced</li>
<li>2 tbsp minced garlic</li>
<li>1 Ib fresh tomatoes, chopped</li>
<li>1 cup vegetable broth or water</li>
<li>1 1/2 Ib mussels, washed</li>
<li>1 cup white wine</li>
<li>1 cup clam juice</li>
<li>1 Ib littleneck clams, washed</li>
<li> Zest of 1 lemon</li>
<li>10 fresh jumbo scallops </li>
<li> Salt and pepper, to taste</li>
<li>1 Ib medium wild shrimp, peeled and deveined</li>
<li>2 tbsp chopped fresh basil</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oil in a pan, then sauté onion, peppers, and 1 tbsp garlic over medium heat for 15 minutes. Add tomatoes and broth; simmer. </li>
<li>In another hot sauté pan, add mussels, 1/2 tbsp garlic, 1/2 cup wine, and 1/2 cup clam juice. Cover and cook mussels until all shells open. Drain in a colander and reserve remaining liquid. Repeat process with clams. </li>
<li>Strain reserved mussel and clam liquid; add liquid and lemon zest to tomato sauce. </li>
<li>Season scallops with salt and pepper and sear in a sauté pan 30 seconds each side; set aside. Sear shrimp in same pan 2 minutes each side. Add seafood to sauce; simmer 20 minutes on medium-low. Add basil; stir. <h5 class="post-actions__title">Want a copy on the go?</h5>
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