Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 cup dry white wine (optional but recommended)
1 can (28 oz) crushed tomatoes
2 cups seafood or vegetable broth
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
¾ lb scallops
Salt and black pepper, to taste
Fresh parsley, chopped
Crusty Italian bread, for serving
Instructions
Build the base
In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté until fragrant (about 1 minute).
Add liquid
Pour in white wine and let simmer 2–3 minutes. Add crushed tomatoes and broth. Bring to a gentle simmer for 10–15 minutes.
Cook the seafood
Add mussels first. Cover and cook 3–4 minutes until they begin to open.
Add shrimp and scallops. Simmer another 3–4 minutes until shrimp turn pink and scallops are opaque. Discard any mussels that do not open.
Finish
Season with salt and pepper. Sprinkle with fresh parsley and drizzle with olive oil.
Serve hot with toasted Italian bread for dipping into that beautiful broth.
