Spicy Shrimp and Mussel Soup

shrimp-mussel-stew Photo: Travis Rathbone; Food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth


  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, halved and sliced
  • 4 cloves garlic, sliced
  • 1 red chili, such as Fresno or red jalapeno, sliced
  • 1/2 teaspoon smoked paprika
  • 1 15-oz. can crushed tomatoes
  • 1 8-oz. bottle clam juice
  • 2 medium red potatoes (about 1 lb. total), quartered lengthwise and thinly sliced crosswise
  • 2 pounds live mussels, scrubbed
  • 1 pound peeled and deveined medium tail-on shrimp
  • Kosher salt and freshly ground black pepper
  • Lemon slices, for garnish, optional


1. In a large pot, warm oil over medium heat. Add shallot, garlic, and chili; cook, stirring until shallot has softened, about 5 minutes. Stir in paprika, then tomatoes and clam juice. Add potatoes and 4 cups of water; cover and bring to a boil. Simmer over medium heat until potatoes are crisp-tender, 5 to 8 minutes.

2. Stir mussels and shrimp into pot, folding them into liquid. Cover and cook until mussels open, shrimp are pink, and potatoes are tender, about 10 minutes. Taste and season with salt and pepper. Divide soup among 6 bowls, garnish with lemon, if desired, and serve.

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  • Yield: 6

Nutritional Information

Calories per serving: 313
Fat per serving: 9g
Saturated fat per serving: 1g
Cholesterol per serving: 139mg
Fiber per serving: 3g
Protein per serving: 32g
Carbohydrates per serving: 26g
Sodium per serving: 1,055mg
Iron per serving: 8mg
Calcium per serving: 125mg

Good to Know

Mussels are full of magnesium, iron, vitamin B12, and omega-3s. Fifteen of them have as much protein as 6 ounces of steak.