Weelicious

0 In a large stock pot, heat oil over medium high heat. 
1 Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
2 Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
3 Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
4 Garnish with parsley if desired and serve immediately