Seafood Stew with Chorizo, Oysters, Clams and Mussels



3 tbsp. Raley’s Vegetable Oil
3 cloves garlic, minced
1 large onion, diced
1 (6- oz.) chorizo sausage
1 red bell pepper, seeded and diced
1 cup red wine
1/2 cup chopped cilantro
3 tbsp. parsley
1 tbsp. toasted cumin seeds
1 (28- oz.) can diced tomatoes
1 lb. Manila clams, washed
1 lb. mussels, washed
2 jars oysters, drained
1 lime, zested and juiced


Prep: 20 minutes, Cook: about 25 minutes, Serves: 6

1. Heat oil in a large pot over medium heat. Add garlic, onion and chorizo sausage. Cook for 7 minutes or until golden brown.

2. Add bell pepper and cook for 5 minutes. Add red wine, cilantro, parsley, cumin seeds and tomatoes. Bring to a boil, then simmer for 10 minutes.

3. Add clams and mussels, then cook, covered, until clams and mussels have opened. Discard any that do not open. Add oysters, lime zest and juice. Cook for another 5 minutes. Serve with warm crusty bread.


Nutritional Information:
396 calories, 25 g protein, 22 g total fat (6 g sat.), 18 g carbohydrate, 2 g fiber, 6 g sugar, 85 mg cholesterol, 1067 mg sodium, 10 points

Recipe provided by:

Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork