There are certain dishes that become household favorites—the kind that never fail to bring comfort and joy. This shrimp and mussel stew is exactly that. It’s hearty, flavorful, and perfectly balanced with the fresh essence of the sea, aromatic vegetables, and a touch of spice. It’s the kind of meal that feels like home with every spoonful.

Why You’ll Love This Recipe

This shrimp and mussel stew captures everything wonderful about coastal cooking. The combination of tender shrimp and briny mussels creates a rich, ocean-inspired flavor that pairs beautifully with the tomato and herb base. The vegetables—carrots and zucchini—add brightness and texture, while a hint of chili gives it just enough kick to warm you up.

It’s simple enough for a casual weeknight meal yet elegant enough for entertaining. The best part? It’s a one-pot recipe that requires minimal cleanup and tastes even better the next day as the flavors deepen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp, peeled and deveined

• 1 pound mussels, cleaned and debearded

• 2 tablespoons olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 cups chopped tomatoes (or 1 can crushed tomatoes for a smoother consistency)

• 1 medium zucchini, sliced

• 2 medium carrots, peeled and sliced

• 3 cups vegetable broth or seafood stock

• 1/2 cup dry white wine (optional)

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili flakes (adjust to taste)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. Prepare the seafood
   Clean and prep the shrimp and mussels. Peel and devein the shrimp. Scrub the mussels and remove their beards, discarding any that are open before cooking.

2. Sauté the aromatics
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.

3. Build the tomato base
   Add the chopped or crushed tomatoes and stir to combine. Let them cook for 5–7 minutes until they break down and release their juices.

4. Add the vegetables
   Mix in the zucchini and carrots, stirring well to coat them in the tomato mixture. Cook for about 3 minutes.

5. Simmer the stew
   Pour in the broth and white wine. Bring the mixture to a simmer and cook for 10–15 minutes, allowing the vegetables to soften and the flavors to meld.

6. Cook the seafood
   Add the shrimp and cook for 2–3 minutes until pink and opaque. Add the mussels, cover the pot, and let them steam for 5 minutes, or until they open. Discard any mussels that remain closed.

7. Season and finish
   Stir in the smoked paprika, chili flakes, salt, and pepper. Adjust seasoning to taste.

8. Serve
   Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over rice to soak up the flavorful broth.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Seafood swap: Replace mussels with clams or add scallops for a luxurious twist.

• Vegetable mix: Try bell peppers, spinach, or sweet potatoes for added flavor and color.

• Spice it up: Increase the chili flakes or add a pinch of cayenne for more heat.

• Creamy version: Stir in 1/4 cup coconut milk or heavy cream at the end for a richer texture.

• Herb lovers: Add thyme or basil for a fragrant, Mediterranean-style stew.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop over low heat until heated through—avoid boiling, as this can overcook the seafood. Mussels and shrimp taste best when reheated just once. This dish can also be frozen without the mussels for up to 2 months.

FAQs

How do I know when the mussels are fully cooked?

Mussels are done when their shells open. Discard any that remain closed after cooking.

Can I make this stew ahead of time?

Yes, you can make the base ahead and add the seafood just before serving to keep it fresh.

What can I use instead of white wine?

You can substitute seafood stock, chicken broth, or a splash of lemon juice for brightness.

Is this dish spicy?

It has mild heat from chili flakes, but you can adjust the amount to your taste.

Can I use frozen seafood?

Yes, just thaw it completely and pat it dry before adding to the stew.

What kind of bread pairs best with this stew?

Crusty baguette, sourdough, or ciabatta are perfect for soaking up the broth.

How do I keep the shrimp from becoming rubbery?

Cook them just until pink and opaque—about 2–3 minutes. Overcooking makes them tough.

Can I use canned tomatoes instead of fresh?

Absolutely. Crushed or diced canned tomatoes work beautifully and save time.

Can I make this stew without mussels?

Yes, it’s delicious with just shrimp or any combination of your favorite seafood.

How long will the leftovers keep?

Refrigerated leftovers stay fresh for up to 2 days. For best flavor, reheat gently before serving.

Conclusion

This irresistible shrimp and mussel stew is more than just a meal—it’s comfort in a bowl. With its blend of fresh seafood, vibrant vegetables, and rich, spiced tomato broth, it’s a dish that satisfies on every level. Whether you serve it for a cozy family dinner or a gathering with friends, it’s bound to become a regular in your kitchen rotation. Simple, flavorful, and endlessly adaptable, this stew truly keeps on giving.