Mariscada verde

Total Time
36 min
19 min
17 min
Mariscada is a magnificent one-pot Brazilian shellfish stew that usually contains white wine, broth, ripe tomatoes, and fresh herbs. We’ve used mussels, clams, and shrimp in this version, but a wide variety of seafood can be used—scallops, crabmeat, and hunks of red snapper, cod, or monkfish are all good choices. If you really feel like indulging, add some lobster. Mussels and clams can both be gritty and sandy, so you’ll need to rinse them thoroughly in cold water. Discard any raw mussels or clams that don’t close when gently tapped. Use Roma tomatoes in place of plum, if you like.


Olive oil

2 tsp

Uncooked mussels in shells

½ pound(s), scrubbed and debearded

Uncooked clams with shell

1 pound(s), 8 llittleneck clams, scrubbed

Uncooked shrimp

6 large, peeled and deveined

Plum tomato(es)

2 medium, diced


2 medium clove(s), minced

Reduced-sodium chicken broth

½ cup(s)

White wine

¼ cup(s), dry


¼ cup(s), fresh, chopped

Fresh parsley

1 Tbsp, fresh, chopped

Fresh tarragon

1 Tbsp, fresh, chopped


1 Tbsp, fresh, chopped


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mussels and clams. Cover and cook until the mussels begin to open, about 4 minutes; transfer them to a large bowl as they open.
  2. Cover the skillet and cook until the clams begin to open, about 3 minutes longer; add them to the mussels in the bowl as they open. Discard any mussels or clams that do not open.
  3. Add the shrimp to the skillet and cook, stirring occasionally, until just opaque in the center, about 3 minutes. Add the shrimp to the mussels and clams.
  4. Add the tomatoes and garlic to the skillet. Cook over medium heat, stirring occasionally, until the tomatoes begin to soften, about 5 minutes. Stir in the broth, wine, basil, parsley, tarragon, and cilantro. Return the seafood to the skillet and cook until just heated through, about 2 minutes. Yields 1 3/4 cups per serving.