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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into quarter-inch dice
  • 4 garlic cloves, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 can (14 ounces) diced tomatoes with juice
  • 2.5 cups water
  • 14 mussels, debearded and scrubbed well
  • 14 clams, scrubbed well
  • 1 pound firm white fish fillet (such as halibut or cod) cut into 2-inch pieces
  • Parsley for garnish


Heat oil in a large pot over medium-high heat. Add onion and garlic,
and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper
flakes, and cook for 1 minute. Add wine, and cook for 1 minute. Stir
in tomatoes, juices and water. Cover and simmer for 25 minutes. Add
seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard
unopened shells and thyme sprigs.) Garnish with parsley and serve
immediately. Serves four. (Source: Martha Stewart Living)