Mussels, Clams and Shrimp in Spicy Broth Recipe : Giada De Laurentiis : Food Network Coconut Shrimp Recipes 4.8 114 I used a hoegarden and cento tomatoes. It was delicious and super easy to make!! Apple Long 2015-04-04T23:13:25Z item not reviewed by moderator and published This dish was an instant hit! My family doesn't like a lot of tomatoes so I used half the amount, doubled the wine and added more hot peppers and I served it over pasta. I also roasted garlic to go with the crusty bread. It was amazing!! Tami W. 2015-01-27T14:12:11Z item not reviewed by moderator and published I made this dish on a whim. It was fantastic. So fantastic that my husband woke up and ate the rest of it at 3 in the morning. I didn't use the mussel. I Sautéed the garlic with added whole yellow thinly sliced. I used fire roasted tomatoes (A MUST) A whole cup of torn basil and four sprigs of thyme.

(Which I pulled out once fished cooking) I added a little flour at the end to thicken it. I had mine as is and my husband at it over WW pasta... and we both were really impressed. Definitely in our rounds of dishes we will make again. Not to mention this was SUPER easy to make... (oh and I added extra wine for more broth.) for such a simple dish there was a lot of depth to the flavor.... Disco_Petie 2015-01-13T17:24:58Z item not reviewed by moderator and published I used 10 cloves of garlic, 1 shallot, no bay leaf, 1 cup fresh basil, 1 cup Pinot Grigio, and 1/2 cup Trader Joe's jar salsa (medium hot) instead of the 1 can diced tomatoes. It was fantastic! QueensKaren 2014-09-20T12:39:03Z item not reviewed by moderator and published There is potential with this dish. Even though I cut the amount of peppers in half, all I tasted was tomatoes and heat. It needs more herbs, less spice.

I suggest you make it according to the directions and then decide what changes you'd like to make to it next time. Maybe adding some fish or fish sauce would help too. MtnView Cook 2013-10-21T17:15:28Z item not reviewed by moderator and published We made this dish last night and it was fantastic! It not only tasted great, it looked like an entrée you would get from a restaurant. We used a chardonnay for the wine and served over linguini. Would absolutely make this again! wen418 2013-09-01T08:22:19Z item not reviewed by moderator and published I have made this twice now, and I absolutely love it. I only used 1/2 teaspoon of red pepper because it was a little too spicy the first time for me. I also only used shrimp and tilapia because the clams here in Denver are pricey! But, I have to say, I've never been a fish fan and would never choose it. Until I tasted this. Love it!

CaGilroy 2013-08-04T20:50:24Z item not reviewed by moderator and published I never write reviews but I have made this many times for many people and ALWAYS have people ask for the recipe. I don't use the clams (just a personal choice and I use fire roasted tomatoes. I thicken it a little with a rue of basic flour and some of the broth and serve it over angel hair. One of my favorites from this site. JaNeen S. 2013-05-02T09:11:42Z item not reviewed by moderator and published DELICIOUS! A added tilapia when I put the shrimp in to make it a little more filling for my big husband. Also added butter to the sauce and more pepper flakes for extra flavor. The next time I make it I might try added linguini pasta. DEF recommend this recipe!! Guest 2013-02-28T21:55:25Z item not reviewed by moderator and published Followed this recipe to the letter. It was terrible with little to no flavor. Andrew D.

2012-10-15T07:42:08Z item not reviewed by moderator and published Simple recipe to follow. It could be spicier. We added fresh hot peppers and crushed red peppers to try and turn up the heat. We used only clam and shrimp. It was good served over linguine fini and a side of fresh sour dough bread. dawn g. 2012-07-14T19:25:27Z item not reviewed by moderator and published This is a simple, excellent recipe. I would suggest adding squid with the shrimp and using fire roasted dices tomatoes. stevanwp 2012-02-26T00:53:04Z item not reviewed by moderator and published It was really good!!! my whole family enjoyed it ALBERTO A. 2012-01-23T13:01:37Z item not reviewed by moderator and published I love making Giada's recipes and this is by far my favorite one of them all. It's pretty easy to make and it has always wow'd everyone that I've made it for.

I like my food spicy, so I add several more tsp of red peppers. I try to stay away from carbs, but when I make it for guests, I'll serve it over a bed of pasta. This is D-E-L-I-C-I-O-U-S!! glenda7852 2011-12-06T14:00:00Z item not reviewed by moderator and published Delish! I went easy on the crushed red pepper and added some shallots and cilantro.... it was a huge hit! ahome2love 2011-08-31T12:05:57Z item not reviewed by moderator and published I made this for my husbands birthday and it was AWESOME, we gobbled this up so quickly I would highly recommend this for a small dinner party or as a nice treat. It was a little expensive to put together and I had a hard time finding the clams and mussels but it was WELL worth it. Nichole E. 2011-07-21T17:00:41Z item not reviewed by moderator and published I made this many many times and still can't get enough.

Really easy to make and tastes SO good. palynn 2011-06-09T06:56:51Z item not reviewed by moderator and published One of my all time favorite recipes. You can sub in almost any kind of fish or shellfish too! But it is my favorite with the ingredients called for. My boyfriend asks me to make this often. sweet22nadine 2011-06-09T01:11:40Z item not reviewed by moderator and published Excellent recipe. I made half the recipe the first time, and it came out perfect. Have made it several times now and it's always a crowd pleaser. Highly recommend this recipe. m c. 2011-06-02T11:08:16Z item not reviewed by moderator and published Wow! This was so good. I made this exactly as written and wouldn't change a thing. Crushed red pepper gave it some heat. So quick and easy to pull together...full of flavor. With some crusty bread and a tossed salad, this was a quick and easy meal. I'll be making this again. Thanks Giada!!

Linda S. 2011-04-02T18:01:42Z item not reviewed by moderator and published An excellent and easy recipe. Followed recipe exactly only deviation was I used crushed tomatoes because some in my house will not eat tomato "chunks". Leftover sauce was used over pasta the next day. Guest 2011-03-20T06:59:09Z item not reviewed by moderator and published I've tried other cioppino-like recipes and this by far is the best! The first time I made it I couldn't find fresh mussels and clams so I bought them frozen from our very reputable grocery store. I've made it with both fresh and frozen now and honestly couldn't taste the difference (just had to cut down the cooking time with the frozen because they were already cooked). Using the frozen cut down on cleaning though, they were already debearded and scrubbed. Gotta have the bread either way you go though!

julie8444 2011-02-03T00:30:43Z item not reviewed by moderator and published Excellent recipe, don't make without having some bread to enjoy the broth. Extremely easy and full of flavor. THe only downside to this dish is when it is all gone. Patti P. 2011-01-10T21:29:21Z item not reviewed by moderator and published Excellent recipe, I'd add more spices though olga.kuznetsova 2011-01-08T14:57:18Z item not reviewed by moderator and published Follow this recipe exactly as written and you can't go wrong. Really good especially if you have bread to mop up with. After following the recipe I switched out different fish the next time. You can mix and match fish/shellfish any way you want it always comes out great. tdak_05 2010-12-19T17:41:42Z item not reviewed by moderator and published i loved that it was so incredibly easy to make!

i normally like spicy food but i thought this was a bit TOO spicy...so i may reduce the amount of pepper flakes....other than that this is a keeper. mary n. 2010-09-15T21:03:19Z item not reviewed by moderator and published It tasted like it was missing something. Will not be repeating this recipe. x x. 2010-04-22T12:27:41Z item not reviewed by moderator and published This was absolutely phenomenal. Instead of clams I added some scallops, and it was amazing. I tossed it with linguini and boy was it delicious! Full of flavor! Definitely going to make this again very soon. Katherine T. 2010-03-05T20:28:23Z item not reviewed by moderator and published I love seafood and white wine this was so good!

it did take a little longer than exspected just because of the cleaning of the clams and mussels.I did add some minced clams with clam juice,and an extra can of diced tomatoes with garlic and herbs,and used 1cup of fresh basil.I also love my food spicy so i added 2-3teaspoons red crushed pepper along with a teasppon old bay.This is great for a speacial meal or when you have some extra cash in your pocket it is a bit pricey to make,but worth it. I plan on making it again for my family and i think ill add some small scallops this time and cut back on the shrimp. You gotta try this out dont be discouraged it really is easy to make,just get you boyfriend to debeard the mussles,and clean the clams :O) crystal h. 2010-02-10T15:02:46Z item not reviewed by moderator and published You can't go wrong with this recipe. I have even made it without the bay leaf, used dried basil and only mussels.

It still was delicious as it is a very forgiving and easily adapted recipe to whatever fish/shellfish you may have on hand (or whatever may be on sale!) I sometimes double the broth and serve it over pasta with the fish. Freeze any leftover sauce, it is wonderful over angel hair and goes perfect as a side dish with a simple baked tilapia or other white fish. Fun Cook 2010-01-15T16:52:04Z item not reviewed by moderator and published The tomato sauce in this recipe is perfect - just the right garlic kick! Was a major hit at Christmas dinner. Gloria F. 2010-01-07T22:17:18Z item not reviewed by moderator and published I've made this dish several times now and I think it is PERFECT. It is so flavorful and yummy! I couldn't make it amy better if I tried.

Little*Girl*Big*Appetitie 2010-01-02T20:09:04Z item not reviewed by moderator and published AWESOME,,AWESOME, AWESOME - my husband and I both loved this dish and it was very easy to make!!! I wouldn't change anything about it. The crusty bread and a glass of Malbec top this dish off! Brenda P. 2010-01-01T21:49:22Z item not reviewed by moderator and published I like to cook but I also appreciate a recipe that is simple, straight-forward, yet tastes like you put in a lot of work. This recipe accomplishes that and more. Fresh seafood and a nice drinkable dry white wine is the key!! Sonya W. 2009-12-24T22:21:12Z item not reviewed by moderator and published Just follow the recipe AS IS, and you'll be happy. Make sure to have plenty of bread to soak up that broth! alyson w.

2009-12-13T23:19:47Z item not reviewed by moderator and published This is an amazing dinner. Full of flavor, a true favorite in our house. I use chopped clams with the juice, fresh mussels and shrimp. We love this and crave it almost every week. CaliGirl72 2009-09-29T17:09:16Z item not reviewed by moderator and published I made this a couple weeks ago, and my sweetie is still talking about it, so I'm making it tonight again. I added a chunk of halibut and some calamari. I broiled the bread and spread a little anchovy butter on the pieces. My wine guy recommended an off-dry Riesling or a Tempranillo, so I'll see how that goes! Sweetie won't be home until 7-ish, so I'm going to make the broth early, then re-heat and add seafood when he gets here. L T. 2009-09-18T19:42:07Z item not reviewed by moderator and published I made this tonight for my husband and I .

He never says anything about what I cook and he has raved for the last hour about how good this was. Thanks Giada this was a definate keeper Weemah 2009-06-27T20:55:15Z item not reviewed by moderator and published My husband and I just got back from a trip to Italy a month ago. We were craving this great shellfish and pasta dish that we had while we were there. I found this and made it and we both absolutely loved it. It reminded us of the meal that we had in Italy that we loved so much. It couldn't have been easier either...and very little clean-up after! foodista79 2009-06-18T13:23:17Z item not reviewed by moderator and published I've made this dish twice. The first time I made it with a few clams, mussels and shrimp and a piece of halibut. It was delicious! The second time I made it with just two pounds of mussels and a lb. of shrimp and completely forgot about the basil and everyone LOVED it! It is soooo easy! Kimberly C.

2009-06-16T09:55:04Z item not reviewed by moderator and published This dish is super easy to make and is very yummy. I sometimes add some other seafoods, ex. scallops, in it too. Delicious! Chih-Ying B. 2009-03-05T19:45:49Z item not reviewed by moderator and published I am a big fan of Bobby Flay and often use his mussel recipe ( Which is also excellent), I saved this recipe for about a year and decided last weekend to make it. I thought it was outstanding and very easy to prepare. JOE V. 2009-01-07T10:09:38Z item not reviewed by moderator and published I made this and it was good, everyone seemed to like it but I thought it was a little salty/gritty. I washed all of the shellfish good but does anyone have any advise so next time I get more flavor. Maybe I just like bolder, fresher flavors such as cilantro, lime etc. Nothing really seemed to jump for me.

Again, everyone else seemed to enjoy it, perhaps there was nothing else I could do and it was just my personal opinion??? Nancy M. 2008-12-30T19:48:45Z item not reviewed by moderator and published This dish is so fast and easy to make! Most of the ingredients are standard pantry items so all I need to pick up at the market are the mussels and fresh bread! I tried a similar dish at a nice Italian restaurant over noodles and I couldn't tell the difference between their expensive dish and this recipe. It took me some time to find a nice dry white wine that really works with this dish. I would recommend Clos du Bois Sauvignon Blanc ($10-12) or Columbia Crest Sauvignon Blanc ($5-7). Chelsa J. 2008-10-25T12:55:10Z item not reviewed by moderator and published If I could have given more than 5 stars, I would have. WOW &amp; DELICIOUS!!! Melanie M.

2008-10-05T14:28:10Z item not reviewed by moderator and published Great over pasta Bob C. 2008-08-25T11:28:22Z item not reviewed by moderator and published so easy to make! i had all the ingredients lying around the house except the seafood! loved the added kick from the garlic and red pepper, and i love my food spicy so i might even put in some more next time, but SO delicious as is. Jennifer M. 2008-07-05T19:03:50Z item not reviewed by moderator and published I'm 16 and i actually made this dish perfect. This is the perfect and delicious dinner to eat with your family. Becky R. 2008-06-22T13:10:16Z item not reviewed by moderator and published I had made this dish over and over again. You cannot mess it up. Always a hit. I often times use haddock or salmon. Try using fire roasted tomatoes. Deborah S.

2008-01-15T16:51:35Z item not reviewed by moderator and published This soup is perfect as an appetizer or as a main course. I also add celery, onion and cracked black pepper for a little extra flavor. If you feel extra special, add lobster! lilcess217 2007-08-27T14:24:59Z item not reviewed by moderator and published i loved it and it was easy to make also Maya F. 2007-08-17T18:53:35Z item not reviewed by moderator and published This dish is a must for any seafood lover !! I threw in some quartered sea scallops when I added the shrimp. The recipe didnt need them, but is a great addition when in season. This dish makes any meal "special"...Many thanks Giada !! Sharon G. 2007-07-30T14:29:56Z item not reviewed by moderator and published This recipe is literally the best fricken thing I have ever made/tasted thus far from any food network show.

I have made it now 3 times in 4 days!!! I cannot get enough of it and neither can those who ate it with me. I actually altered the recipe slightly by adding broiled scallops instead of mussels, and all I can say it it has a perfect flavor, perfect appearance... its just simply perfect. Do yourself a favor and try this recipe NOW!!!! Justin K. 2007-06-27T03:09:43Z item not reviewed by moderator and published This is so easy to make and tastes delicious! Melissa K. 2007-06-20T20:38:49Z item not reviewed by moderator and published Great! I added some extra red pepper flakes for more spice (I like spicy foods), and used more mussels than called for and less clams and shrimp (since mussels are so cheap). Warm, crusty bread is great for soaking up the sauce. Siobhan F. 2007-05-01T11:20:04Z item not reviewed by moderator and published this will be a repeat in my house (although I only make it was shrimp...) Megan M.

2007-04-17T20:44:08Z item not reviewed by moderator and published Excellent dish,make sure you have good crusty bread to soak up all the juice, it's the best part! I've made this dish 3 times now and it's a hit. Tip: If you are using canned tomatoes that have alot of juice, don't add 3/4 of the juice, the tomatoes add all the flavor, whereas the juice from the can makes the dish watery. Jennifer F. 2007-03-05T18:41:35Z item not reviewed by moderator and published This recipe was so good. I saw Giada make it on her show and it looked so easy. It was simple and very tasty. I will use half the red pepper next time, as it was more spicy than I like. Karen M. 2007-02-10T09:45:37Z item not reviewed by moderator and published First off...I am lazy. I like it when things are easy. Thats why this recipe is so great.

The prep &amp; cook time are short &amp; the meal turns out great. Even my wife loved it and she does not like shell fish at all. Give it a try you to will love it !!! Cheers Rick Rick V. 2007-01-23T12:56:13Z item not reviewed by moderator and published This was fast, easy and wonderful! Teresa G. 2007-01-20T13:27:53Z item not reviewed by moderator and published This was an easy dish to prepare and took little time, yet made an excellent presentation and was absolutely delicious and didn't mask the flavors of the fresh shellfish. Michael W. 2006-12-30T16:49:21Z item not reviewed by moderator and published I loved this recipe! It was so easy and delicious. It was wonderful for Christmas Eve! I even convinced my 2 yr old daughter to try a clam! I will definately be making again! KATHRYN B.

2006-12-25T09:26:50Z item not reviewed by moderator and published Giada is a wonderful chef, and her recipes are almost always sooo easy and delicious. This is one of my favorites and so quick. A great "special" weeknight meal! Debbie M. 2006-12-12T19:08:55Z item not reviewed by moderator and published Absolutely fantastic seafood recipe. I even got my little brother to try some and he asked for a full bowl! Nice going Giada linda g. 2006-12-04T20:20:34Z item not reviewed by moderator and published We throughly enjoyed this recipe (and have made it several times)- I did switch the white wine for red and found it had a much richer flavor- Wonderful!!!! MOE S. 2006-12-04T16:06:26Z item not reviewed by moderator and published I used scallops instead of clams...all was devoured.

ktlh2 2006-11-05T14:37:30Z item not reviewed by moderator and published I made this dish for a family party, and it was a hit. Very easy to make! ofelya P. 2006-10-31T20:55:03Z item not reviewed by moderator and published I made this as an appetizer for a family party. Everyone loved it and it was so easy and fun to make. I followed the recipe exactly and it came out perfect. I will definetly make this dish again! Don't forget the crusty bread for dipping in the delicious broth...mmmm Debra from Huntington,NY Debra S. 2006-08-02T14:15:54Z item not reviewed by moderator and published This is easy to make and delicious - the recipe works well. ALAN B. 2006-07-17T12:35:46Z item not reviewed by moderator and published This dish was incredible. We served it at a dinner party as an appetizer w/crusty bread on the side. It was a hit!

The other courses didn't compare after eating this! 3girlz 2006-05-02T13:11:29Z item not reviewed by moderator and published This dish was quick, easy and tasted fabulous. I served it over pasta for my husband and ate it as a soup myself (with some crusty bread.) My husband is a very picky eater and he absolutely loved this dish. The only thing I changed was that I omitted the clams - just because I forgot to pick them up. Great tasting easy recipe! Christine K. 2006-03-25T08:50:25Z item not reviewed by moderator and published This recipe was extremely easy and tasted amazing... for an extra kick we added a few splashes of tabasco. Next time I will substitute scallops for the mussels, only because of personal preference. Lovebug4581 2006-03-22T20:41:51Z item not reviewed by moderator and published Very easy to make. Definately worth playing around with the ingredients.

I added a bit of vegetable broth to make it tad more soupy and poured the whole thing over linguine. Substituted scallops for shrimp and also added some thyme &amp; parsley. Was a hit! Suggestion: add the pepper flakes after the wine, that way the flakes won't burn. kero8 2006-03-20T19:24:34Z item not reviewed by moderator and published This is a Great Soup wonderfull flaver and light but filling. Phillip K. 2006-03-11T17:35:03Z item not reviewed by moderator and published she a great cook and i'll watch her shown all the time Christopher B. 2006-02-25T15:19:56Z item not reviewed by moderator and published PHENOMINAL!!!!!!!!!! michael c.

2006-02-14T14:31:16Z item not reviewed by moderator and published I have Giada's cook book and prepared this for Christmas eve(I am Italian-american) was used to wonderful fish and seafood on this nite.i have family and a few friends over for dinner and since I was unsure of non family liking this dish,so I made too many other foods to please everyone-you know beef pasta etc. The unanimous comment from everyone was "next year skip everything else -triple this recipe" Does that make me happy you bet!I added chunks of cod also.Thanks Giada! rosemarie c. 2006-01-26T16:19:49Z item not reviewed by moderator and published I made this for a party and my guests loved this recipe. I also cook this for just my husband and myself and if we don't finish eating everything, then we reduce the broth (first, set all seafood aside) and when it reduced, put seafood back in. While you are reducing the broth, cook past and eat them together as a vongole spagetti. Yum! ai m.

2006-01-18T13:20:23Z item not reviewed by moderator and published I LOVE this dish. When I went to buy clams, they did not look so good, so we put more mussels and shrimp than called for. It is soooo good and our company loved it as well. It is spicey but not too spicey and the garlic makes your house smell divine. EMILY M. 2006-01-07T15:55:37Z item not reviewed by moderator and published Easy and Delicious my guest were amazed and are still talking about it months later. ANNAMARIE D. 2005-12-27T11:51:08Z item not reviewed by moderator and published This dish is excellent I served it still in a rustic pot with some crusty bread, however I added a large onion just quartered it was perfect. karyn c. 2005-10-05T21:03:13Z item not reviewed by moderator and published What a great way to serve up seafood. The flavors were intense! None leftover!

reneenchris7_25297 2005-09-29T15:24:57Z item not reviewed by moderator and published The broth was AWESOME! Cleaning the shellfish was a bit yuck, but end result was well worth it! Everyone loved this dish! ANGELA W. 2005-09-26T17:57:51Z item not reviewed by moderator and published easier than you think follow word for word the best janette b. 2005-09-26T12:15:06Z item not reviewed by moderator and published This dish is easy to prepare and the taste is fantastic. I have made it numerous times and have given the recipe to friends and family. I have made the recipe adding a small can of tomato sauce for some thickness and tossed with linguine. Simply devine. joanne m. 2005-09-03T22:37:04Z item not reviewed by moderator and published Thank you Giada. I can always depend on your receipes to be easy to follow, delicious and impressive. Michelle Adams MICHELLE A.

2005-08-27T14:12:34Z item not reviewed by moderator and published The sauce is really delicious and spicy great with crunchy bread. Deicia O. 2005-08-13T13:27:04Z item not reviewed by moderator and published What a terrific dish. I first tried it with my husband and we loved it. I made it for guests last week and it was a hit! Not only is it perfectly spiced and easy to make, it looks beautiful. I arranged the shellfish and broth on a big platter in the middle of the table and let guests serve themselves. So pretty. I recommend using a quality dry Soave (not the jug kind!) and high quality olive oil. Highly recommended and will become a dish I will use when entertaining again. Kate T. 2005-08-10T16:36:24Z item not reviewed by moderator and published I made this dish for valentines' day and my husband loved it!! it was so easy, i am going to make it again for sure LUPITA S.

2005-07-28T17:34:43Z item not reviewed by moderator and published This recipe is super easy and the result is like something you would be served on the Italian coast. DAVID C. 2005-07-01T08:16:29Z item not reviewed by moderator and published I had been dying to try this recipe - and it did not disappoint. My husband said it was better than any restaurant meal. He likes spicy food, but I don't (vice versa on garlic)....and we both thought the spice/garlic amounts were perfect. It was quick and easy and so delicious. You definitely need lots of bread - the broth is wonderful! KIMBERLY S. 2005-05-31T23:42:40Z item not reviewed by moderator and published Took little time to make and even less time to consume. I cooked it this past weekend for my parents and they loved it. I highly recomend this recipe. I feel bad for even fooling around with your recipe, but I had to add lobster to the dish.

(It was a great addition.) If you cook with Love it always comes out right. Good Luck! Hugo N. 2005-05-16T15:51:06Z item not reviewed by moderator and published This dish was wonderful...spicy, aromatic, and comforting. I had enough leftover after my meal to use on top of cooked linguine at the end of the week. DINA D. 2005-05-14T13:43:31Z item not reviewed by moderator and published It was great. Just spicy enough. Ed EDWARD K. 2005-04-02T13:58:08Z item not reviewed by moderator and published Simple recipe, fantastic taste. One of my favorite seafood recipes. MIKE K. 2005-03-17T16:33:47Z item not reviewed by moderator and published very good and easy to make. I make it for all my freinds. MARIA G.

2005-03-16T13:01:26Z item not reviewed by moderator and published I made this dish for my husband for Valentines Day and it was a big hit! We both loved it! The only thing I did differently was reduced the amount of mussels, clams &amp; shrimp by half since I was only cooking for the two of us. I kept the quantity of the sauce ingredients the same. I served his along with hot crusty rolls and it was wonderful! JENNIFER N. 2005-03-06T17:59:30Z item not reviewed by moderator and published One of my favorite ways to enjoy shellfish...buy the fish cleaned and it's SUPER easy to make. PATRICIA B. 2005-03-05T16:56:12Z item not reviewed by moderator and published This was excellent and easy to make. I definitely would make again, per the request of my son as he said this was a "keeper" recipe. JOSETTE G.

2005-02-22T10:14:10Z item not reviewed by moderator and published This was a simple and comforting meal. I enjoyed it soo. Loves Food 2005-02-15T10:09:19Z item not reviewed by moderator and published what is a "Hoegarden"? Karen B. 2015-10-13T21:01:07Z item not reviewed by moderator and published I also used double the garlic. When the clams were done I took them out of the shell. Them cooked the shrimp and placed the clams back i the broth.... Disco_Petie 2015-01-13T17:29:58Z item not reviewed by moderator and published On TV Poisoning - fish and shellfish: MedlinePlus Medical Encyclopedia URL of this page: //medlineplus.gov/ency/article/002851.htm Poisoning - fish and shellfish This article describes a group of different conditions caused by eating contaminated fish and seafood.

The most common of these are Ciguatera poisoning, Scombroid poisoning, and various shellfish poisonings. This article is for information only. DO NOT use it to treat or manage an actual poison exposure. If you or someone you are with has an exposure, call your local emergency number (such as 911), or your local poison center can be reached directly by calling the national toll-free Poison Help hotline (1-800-222-1222) from anywhere in the United States. Poisonous Ingredient In Ciguatera poisoning, the poisonous ingredient is ciguatoxin. This is a poison made in small amounts by certain algae and algae-like organisms called dinoflagellates. Small fish that eat the algae become contaminated. If larger fish eat a lot of the smaller, contaminated fish, the poison can build up to a dangerous level, which can make you sick if you eat the fish. Ciguatoxin is "heat-stable." That means it does not matter how well you cook your fish, if the fish is contaminated, you will become poisoned. In Scombroid poisoning, the poisonous ingredient is a combination of histamine and similar substances.

After the fish dies, bacteria create large amounts of the toxin if the fish is not immediately refrigerated or frozen. In shellfish poisoning, the poisonous ingredients are toxins made by algae-like organisms called dinoflagellates, which build up in some types of seafood. There are many different types of shellfish poisoning. The most well-known types are paralytic shellfish poisoning, neurotoxic shellfish poisoning, and amnesic shellfish poisoning. Where Found Ciguatera poisoning normally occurs in larger fish from warm tropical waters. The most popular types of these fish used for food include sea bass, grouper, and red snapper. In the United States, the waters around Florida and Hawaii are most likely to have contaminated fish. The risk is greatest in the summer months, or any time a large number of algae are blooming in the ocean, such as during "red tide." A red tide occurs when there is a rapid increase in the amount of dinoflagellates in the water. However, thanks to modern transportation, anyone around the world may eat a fish from contaminated waters. Scombroid poisoning usually occurs from large, dark meat fish such as tuna, mackerel, mahi mahi, and albacore.

Because this poison develops after a fish is caught and dies, it does not matter where the fish is caught. The main factor is how long the fish sits out before being refrigerated or frozen. Like Ciguatera poisoning, most shellfish poisonings occur in warmer waters. However, poisonings have occurred as far north as Alaska and are common in New England. Most shellfish poisonings occur during the summer months. You may have heard the saying "Never eat seafood in months that do not have the letter R." This includes May through August. Shellfish poisoning occurs in seafood with two shells, such as clams, oysters, mussels, and sometimes scallops. Symptoms The harmful substances that cause Ciguatera, Scombroid, and shellfish poisonings are heat stable, so no amount of cooking will prevent you from becoming poisoned if you eat contaminated fish. Symptoms depend on the specific type of poisoning. Ciguatera poisoning symptoms can occur 2 to 12 hours after eating the fish.

They include: Shortly after these symptoms develop, you will start to have strange sensations, which may include: A feeling that your teeth are loose and about to fall out Confusing hot and cold temperatures (for instance, you will feel like an ice cube is burning you, while a match is freezing your skin) Headache (probably the most common symptom) Low heart rate and low blood pressure (in very severe cases) Metallic taste in the mouth These symptoms may get worse if you drink alcohol with your meal. Scombroid poisoning symptoms usually occur immediately after eating the fish. They may include: Breathing problems, including wheezing and chest tightness (in severe cases) Extremely red skin on the face and body Flushing Shellfish Allergies Symptoms & Treatments snails scallops Most people who are allergic to one type of shellfish are also allergic to the other type. There’s a chance you may be able to eat some varieties. However, doctors usually recommend that people with shellfish allergies avoid all varieties to be safe. Along with fish, shellfish allergies are the most common adult-onset food allergies. It’s estimated that more than 6.5 million American adults suffer from allergies to one or both, according to Food Allergy Research & Education .

A shellfish allergy is different from other allergies in other ways as well. For example, allergic reactions to shellfish are unpredictable, sometimes occurring long after a person has consumed the allergen and has shown no other symptoms. Allergic reactions to shellfish also often become more severe with each exposure. What Are the Symptoms of Shellfish Allergies? Shellfish allergies are most often the immune system’s response to a protein found in shellfish muscles called tropomyosin. Antibodies trigger the release of chemicals such as histamines to attack the tropomyosin. The histamine release leads to a number of symptoms that can range from mild to life-threatening. Symptoms of shellfish allergies tend to lean toward the severe. It can take some time for symptoms to present after eating shellfish, but most develop within minutes. Symptoms of a shellfish allergy may include: tingling in the mouth extreme dizziness or loss of consciousness a severe drop in blood pressure (shock) How Are Shellfish Allergies Treated? There’s currently no cure for a shellfish allergy. The best treatment is to avoid foods such as shrimp, lobster, crab, and other crustaceans.

Finned fish are not related to shellfish, but cross-contamination is common. You may want to avoid seafood altogether if your shellfish allergy is severe. Many doctors also recommend that people with shellfish allergies carry epinephrine (EpiPen, Auvi-Q, or Adrenaclick) for self-administration in case you accidentally ingest any. Epinephrine (adrenalin) is the first-line treatment for anaphylaxis. Deaths from an anaphylactic reaction from eating shellfish are rare, but they’re more common than with other food allergies. Most doctors agree that someone who has both a shellfish allergy and asthma should have an epinephrine pen on hand in case of an emergency. Can Iodine Trigger a Shellfish Allergy? Iodine is an element found throughout the body and is essential to the production of thyroid hormones as well as various amino acids. In short, human beings can’t survive without it. There has been some confusion in recent years regarding the relationship between shellfish allergy and iodine. Many people falsely believe that iodine may trigger an allergic reaction in people with a shellfish allergy. Iodine is often used in medications and in contrast agents used in medical imaging.

The misconception is largely related to a Florida court case about a man who died from a severe allergic reaction. The man had a known shellfish allergy. The allergic reaction occurred a few minutes after he received contrast iodine from a cardiologist. The man’s family was awarded a $4.7 million settlement for successfully arguing that the contrast iodine used in his treatment for acute coronary syndrome had caused the man's death. A study published in the Journal of Emergency Medicine concluded that iodine is not an allergen. According to the researchers, "Allergies to shellfish, in particular, do not increase the risk of reaction to intravenous contrast any more that of other allergies." How Is a Shellfish Allergy Diagnosed? A simple skin prick test can identify a shellfish allergy. The test involves puncturing the skin of the forearm and introducing a small amount of the allergen into it. If you’re allergic, a small itchy red spot will appear within a few minutes as the mast cells release histamine. There’s also a blood test available to diagnose a shellfish allergy. The test is called an allergen-specific IgE antibody test or radioallergosorbent (RAST) test.

It measures the immune system’s response to shellfish. Allergy testing is the only sure way to tell if a reaction after eating shellfish is indeed a shellfish allergy. How Can a Shellfish Allergy Be Prevented? The only way to prevent a shellfish allergy is to avoid all shellfish and all products that contain shellfish. Here are some tips for avoiding shellfish: Ask the staff how food is prepared when eating in a restaurant. Asian restaurants often serve dishes that contain fish sauce as a flavoring base. A shellfish-based broth or sauce may trigger an allergic reaction. Make sure to ask that the oil, pan, or utensils used to cook shellfish aren't also used to prepare other foods. Stay away from steam tables or buffets. Avoid eating at a seafood restaurant or shopping in a fish market. Some people react even if they inhale steam or vapor from cooking shellfish. Cross-contamination also is possible in establishments that serve seafood. Read food labels carefully. Companies are required to disclose whether their food product contains shellfish. However, they aren’t required to disclose if the product contains mollusks, like scallops and oysters.

Be cautious of foods that contain vague ingredients, like “fish stock” or “seafood flavoring.” Shellfish also may be present in surimi, glucosamine, Bouillabaisse, Worcestershire sauce, Caesar salads, and many other dishes. Let people know. When flying, contact the airline in advance to find out whether any fish or shellfish dishes will be prepared and served on the flight. Tell your employer or your child’s school or daycare about any allergies. Remind a host or hostess of your allergy when you reply to an invitation to a dinner party. You should always carry your epinephrine pen and make sure it hasn’t expired. You or your child should wear a medical bracelet or necklace containing your allergy information. Article Resources Article resources Beall, J.W., Blau, A.B., & Mahan, E.F. (2007, April). Use of amiodarone in a patient with a shellfish allergy [Abstract]. Southern Medical Journal, 100(4), 405-406. Retrieved from Mayo Clinic Staff. (2014, July 12). Shellfish allergy. Retrieved from Sampson, H.A.

(2003). Anaphylaxis and emergency treatment. Pediatrics, 111(6), 1601. Retrieved from Schabelman, E, & Witting, M. (2010, November). The relationship of radiocontrast, iodine, and seafood allergies: a medical myth exposed [Abstract]. Journal of Emergency Medicine, 39(5), 701-707. Retrieved from Shellfish allergy. (n.d.). Retrieved from ​Susman, J. (2010, April). What’s the verdict? Iodine contrast media kills man with known shellfish allergy. The Journal of Family Practice, 59(4), 236-244. Retrieved from Woo, C.K., & Bahna, S.L. Not all shellfish “allergy” is allergy! (2011). Clinical and Translational Allergy, 1(3). Retrieved from Scallops Scallops Scallops Scallops are the shell-fish whose shells look like the logo for Shell oil. They need anywhere from 18 months to 2 years to grow to market size.

They can live up to 20 years old, but those are too tough to eat. Scallops don't burrow into the sand, like many other shellfish do. Instead, they just live on the bottom, and use their "adductor" muscles to push out jets of water which move them around. Scallops are generally sold already shucked -- with the nuggets of flesh that we eat and also refer to as "Scallops" removed from the Scallop's shell. Those nuggets of flesh that we eat are actually the "adductor" muscles. In the trade, these parts are referred to as the "meat." In theory, all the Scallop is edible, but it is generally advised to eat only the "meats", as toxins may accumulate in other parts of the Scallop. Sometimes, there are actually two parts to the flesh nuggets you buy, if they are sold with a red. crescent-shaped part of the inside flesh still attached. This is called the "coral" by some, and the "roe" by others. The roe has a bright orange coral colour. You will usually only get it when you buy fresh, whole Scallops.

Many people feel that, possible toxin concerns aside, the Scallops just aren't as good without this. The coral has a slightly bitter taste, which helps to cut through the richness of the rest of the Scallop. You are more likely to come across Scallop meats with the coral attached in the UK than you are in North America. At grocery stores, you may see Sea Scallop meats labelled as jumbo, large or medium, but they are also sold based on how many it takes to make up a pound (450g.) 10 - 20 would be the jumbo ones; 30 - 40 would be the medium ones. To make up a pound of Bay Scallops, 70 to 80 meats are required. Allow 2 to 3 Sea Scallops per person; about double that for Bay Scallops. Sea Scallops (Placopecten magellanicus) Sea Scallops are larger than Bay Scallops. Their shells can be up to 8 inches (20 cm) wide.

The adductor muscles can be up to 2 inches (5 cm) wide and each weigh, after shelling, up to 1 1/2 oz (40g.) They are fished for throughout the year. They won't survive very long out of the water, so they are usually shucked and chilled right on the boat, before being taken back to the mainland for packaging and freezing. Bay Scallops (aka Argopecten irradians) Their shells can be up to 3 inches (7.5 cm) wide. They live in the sea, too, but along the coast of more northerly areas such as Japan, China or New England (they are not native to Asia, but have been introduced there for sea-farming purposes.) Many people consider Bay Scallops sweeter than Sea Scallops. Calico Scallops (aka Argopecten gibbus) Calico Scallops live generally on shorelines of the Caribbean: off the Southern US, Mexico, and northern South America. They are the very small Scallops with the wonderfully decorative shells that we liked gathering as kids.

As they are so small and fiddly to shuck, and hard to open, they are generally steamed first to persuade them to open. The meats are a little tougher than Bay or Sea Scallops, so they are considered the least desirable type of Scallop to eat. Alaskan Scallops Alaskan Scallops are about the size of Sea Scallops, but with a milder taste. Wet Pack Scallops (Soaked Scallops) Most Scallops used to be treated by soaking them in water with phosphates to stop them from losing water and shrinking. The more water in them, the more they weigh, and the more they are worth. The processing industry went a little crazy on the phosphates (which were safe to consume, by the way), and starting using more of them, which caused the Scallops to not only not lose water, but to take up additional water and increase their weight up to 25%, so the consumer was paying for more water.

The American Food and Drug Administration cottoned onto this and established guidelines in the 1990s: if the water content of the Scallops went over 80%, the natural water content of Scallops, the Scallops would have to be labelled "Scallop product -- water added." Phosphates can still be used to help the Scallops retain the water, but as many producers don't want the ignominy of having their Scallops labelled "Scallop product", which would command a lower price, this regulation discourages the excessive use of water to turn the Scallops into sponges. Wet Pack Scallops will look very white. The problem with these is that, while they look very nice, their weight has been artificially increased (which you pay for), and they tend to boil or steam (and consequently shrink) when fried or barbequed, rather than having their exterior get nice and crusty. Dry Pack Scallops (Unsoaked Scallops) "Dry Pack" or "Unsoaked" Scallops are Scallops that have not been treated with any phosphates at all -- some cooks believe that phosphates cause the taste to deteriorate.

A bit more moisture will seep out of these during cooking. Dry Pack Scallops will be darker, and a bit sticky to handle. Diver-Caught Scallops And in case you think you've now got it all figured out, the price of Scallops will vary depending on whether they have been caught by dredgers, or divers. The dredged ones are cheaper, but can taste "muddy." Diver-caught ones are considered better, and so are the more expensive of the two. Most Scallops are, however, dredged. Your local grocery stores may not offer you any choice in what you get, but at least now you have an idea of what you're buying. Choose Scallops with no fishy smell. If they are very white, chances are they have been treated with a lot of phosphate. More natural colours are ivory or light tan. Sometimes, Scallops may have a slightly orangey or pinky colour owing to the algae they eat, but that is fine. Cooking Tips Do not overcook Scallops; they require very little cooking time. Your recipe will probably give you a cooking time, but in general, cook just until they become firm and opaque and are heated through.

If you have Scallops that came with the "coral" or "roe", the coral should be removed and set aside, and then added to the Scallops during the final minute or two of cooking, as the coral doesn't require as much cooking. To prepare Scallops still in their shell, scrub the shells well. Holding the shell curved side up in one hand, insert the tip of a knife on one side of its hinge at the back and work it round to the other side. (You don't need a really pointy, sharp knife: duller-bladed ones are safer, and in fact, purpose-made Scallop knives are dull-bladed.) Lift off and discard the top shell. Inside the Scallop, discard black stomach bag and the brownish frill around the centre meat. Americans prefer to discard the coral as well, while Brits and Australians think they are mad to do this. Rinse to remove any sand. Slide the knife under the meat and coral to detach them from the shell. There will still be a small, hard piece of ligament left on the side; pull this off and discard it. Cook the prepared Scallops according to your recipe.

Equivalents 1 pound Bay Scallops = 450g = 75 Scallops = 2 cups 1 pound Sea Scallops = 450g = 30 Scallops = 2 cups Storage Hints If buying Scallops in the shell, treat them as you would mussels. Store in fridge bundled in a damp tea towel or damp paper towel for up to 24 hours. Discard any whose shells are tightly close, or that don't close tightly when tapped. To freeze, remove from shells, wash any sand away, freeze and use within 3 months. Literature & Lore Botticelli has Venus stepping out of a large Scallop. St James the Apostle is supposed to have intervened and saved the life of a drowning crusader knight, who came out of the sea covered in Scallop shells. An order of knights was named consequently named in St James's honour, as was the Scallop dish "Coquilles St. Jacques". Language Notes Placopecten magellanicus is the Sea Scallop harvested on the eastern North American seaboard; Patinopecten caurinus are the large ones from Alaskan waters.

The cooking technique called "to scallop" is unrelated to the word "Scallop" (the See Also link to "scallop" below will give more information on how the word did come about.) In Japanese, "kaibashira" are large Scallops; "kobashiri" are small Scallops. Note that some confusion exists as to whether the muscle inside the Scallop is called the "abductor" muscle or the "adductor" muscle. It is in fact the "adductor". Sources Fabricant, Florence. Gift From the Sea: The Abundant Scallop. New York: New York Times. 21 March 1990. See also:

Question: Which shellfish is sometimes called a queenie?
Answer: Scallop