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Reviewed Mussels, Clams and Shrimp in Spicy Broth

Aug 4, 2013 in Food Network Community Toolbox on

I have made this twice now, and I absolutely love it. I only used 1/2 teaspoon of red pepper because it was a little too spicy the first time for me. I also only used shrimp and tilapia because the clams here in Denver are pricey! But, I have to say, I've never been a fish fan and would never choose it. Until I tasted this. Love it!"

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