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Here’s a one-pot dinner that is sure to impress your guests.

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When buying mussels and clams, discard any shells that are completely open. If you tap the shellfish lightly and it closes up, it is okay to use. If you want a meatless stew, omit the chorizo and substitute with a little paprika.


  • 1 Tbsp olive oil
  • 1 cup diced red bell pepper
  • 1 garlic clove, minced
  • 1 small shallot, minced
  • 1/8 tsp crushed red pepper flakes
  • 1/3 cup sliced chorizo
  • 3 lbs mussels, scrubbed and cleaned
  • 1/2 lb littleneck clams or cockle clams
  • 3/4 cup reduced-sodium chicken broth (gluten free if needed)
  • 1 cup white wine
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb cod, cut into 1-inch chunks
  • 1 cup canned white beans, half of the liquid reserved
  • 2 Tbsp fresh thyme leaves
  • 1/8 tsp salt
  • Black pepper to taste


  • In a large saucepan, heat olive oil over medium-low heat. Add bell pepper, garlic, shallot, red-pepper flakes and chorizo.
  • Cook until the shallot is translucent, about 3 minutes. Add mussels, clams, chicken stock and wine and cook, covered, for 5 minutes, or until shells open.
  • Remove mussels and clams, keeping liquid and chorizo in pan.
  • Add shrimp, cod, white beans with reserved liquid and thyme.
  • Reduce heat to a simmer and cook, covered, for about 5 minutes, or until shrimp are bright orange and cod is white and flaky.
  • Remove lid. Return mussels and clams to saucepan. Add salt and black pepper to taste.
  • Cook for 2 minutes more. Serve immediately.

Nutrition Facts

Serving size: 1 cup

Per Serving: Calories: 181, Fat: 5g, Saturated Fat: 1g, Cholesterol: 79mg, Sodium: 356mg, Carbohydrates: 10g, Fiber: 3g, Protein: 23g

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Date Last Reviewed: November 30, -0001

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

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