Growing My Mussels, One Meal at a Time

About a year ago after receiving results from an InsideTracker test, I saw that my iron was super low (what’s new?) and that one of the recommended foods to help with this was shellfish. Aside from iron, shellfish also helps with glucose and cholesterol when swapping a serving of meat for shellfish. Growing up with an Italian mom, and now living in New England, I loved shellfish, but didn’t eat it that often-- maybe once or twice a year-- and was excited to eat more mussels, clams, and oysters. I also learned that Jon had never eaten fresh shellfish, only canned clams (gross), and was happy to show him how great they are… especially if they were going to help me perform better.

More peanut butter, too? Yes, please!

More peanut butter, too? Yes, please!

My aunt (hi Aunt Susan!) always comments on how often we eat shellfish, especially when I cook it, and that’s because:

  • It’s delicious
  • It’s quick and easy
  • It’s not super expensive

Hoping to get more and more people on the shellfish train, here’s my favorite recipe! Enjoy!

Happy as a clam

Happy as a clam


Linguine & Clam Sauce with Shrimp, Clams, and Mussels

Serves: 2 hungry people | Prep time: 10 minutes; Cook time: 20 minutes


  • Raw, deveined shrimp (fresh from the fish counter; I usually get 8)
  • Littleneck Clams (fresh from the fish counter; I usually get 10)
  • Mussels (fresh from the fish counter; I usually get 10)
  • Garlic
  • Olive oil (although I do love butter, dairy blocks iron absorption, which is one of the main goals of this meal, besides tasting awesome!)
  • Pasta of choice (I like linguine)
  • 6.5 oz chopped clams (the only time canned clams is alright)
  • 14.5 oz diced tomatoes
  • Italian Parsley
  • Red Pepper Flakes
  • Lemon

Prep (can be done 24 hours before):

  • Scrub mussels and clams with cold water, then soak in cold water for an hour+
  • Repeat 2-3 times
  • If short on time, you can scrub the clams and mussels while you're boiling water


  • Boil pot of water for pasta
  • While water is boiling, heat 1 tablespoon oil with 2-3 cloves garlic in 12-inch skillet (I like my cast iron) over high heat until smoking; cook until spotty brown and edges turn pink, about 1 minute on each side; remove shrimp and place aside (I put in the microwave, without turning on, to keep warm)
  • Add pasta to boiling water and let cook according to directions on box
  • Add more oil and garlic to skillet until smoking; add tomatoes, canned clams, red pepper flakes to taste, and clams and mussels; once boiling, reduce to simmer and cover with lid
  • Let shellfish cook until they have opened up, then add shrimp back into skillet for 1-2 minutes
  • Drain pasta, add into skillet, and toss; top with parsley and squeeze fresh lemon juice onto dish

Check out my post on InsideTracker to see why I love it!