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Ingredients
US|METRIC
6 SERVINGS
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Directions
- Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)
- Add remaining 1/4 cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)
- Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat |
Trans Fat |
Cholesterol140mg47% |
Sodium770mg32% |
Potassium810mg23% |
Protein39g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A10% |
Vitamin C30% |
Calcium10% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.