Recipe

Mussels and Clams in Tomato-Fennel Broth with Sausage and Fingerling Potatoes

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Sweetnan's Notes: If you want to add additional seafood to this, like calamari, fish or shrimp, feel free. The more, the merrier, right? As for the sausage, we get it from a great meat/salami store in St...
If you want to add additional seafood to this, like calamari, fish or shrimp, feel free. The more, the merrier, right? As for the sausage, we get it from a great meat/salami store in St. Louis that makes very traditional sausages. We had the dish last night with a French Morgon that was very Pinot Noir-ish and matched nicely. Did not overwhelm the seafood, but stood up to the punch of the tomato.

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Serves 4

2 Italian Sausage Links (mild or spicy, your preference) Ask a question about this ingredient

2 tablespoons Olive Oil Ask a question about this ingredient

1 Clove garlic, minced Ask a question about this ingredient

1 pinch Red Pepper Flakes Ask a question about this ingredient

1/2 Red Onion, sliced thin Ask a question about this ingredient

1 Fennel Bulb, sliced thin Ask a question about this ingredient

1/2 cup White Wine Ask a question about this ingredient

4 cups Chicken or Seafood Stock Ask a question about this ingredient

1 1/2 cup Italian (San Marzano preferably) tomatoes - about half a can Ask a question about this ingredient

1/2 pound Fingerling Potatoes, sliced into 1/4" rounds, boiled until just cooked through (do not over cook!) Ask a question about this ingredient

2 Dozen Clams, scrubbed and rinsed Ask a question about this ingredient

1 pound Mussels, scrubbed, de-bearded, and rinsed Ask a question about this ingredient

Brown sausage links on stove in skillet over medium to medium high with a small amount of olive oil (about 1/2 TBS) until brown, about 2-3 minutes per side. Finish in oven at 350 degrees for about 12-16 minutes, or until just cooked through. Cool and slice into 1/4' rounds.
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In large dutch oven, heat olive oil over medium to medium low heat. Add garlic and red pepper flakes and sweat for 1-2 minutes (do not burn garlic!) until fragrant.
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Add onions and fennel with a good pinch of salt and sweat for 8-10 minutes. The heat can be on a solid medium at this point.
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Add white wine and reduce until just a tablespoon or two left in pan.
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Add stock and bring to a simmer.
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As stock comes to a simmer, pulse tomatoes in food processor (or do the tomato step during prep stage - your call.) Do not puree as you do want some chunks of tomatoes left to give your stew some texture. Add to pot. Save remaining tomatoes from can for another use.
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Add sliced,cooked potatoes and sausage to stew and let cook about 2-3 minutes to let flavors come together. Season with salt and pepper.
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Add clams and mussels and cook until all are open. Discard any that do not open. Taste for seasoning, and adjust with salt and pepper as necessary.
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Lade into bowls and serve with crusty bread to sop up all the delicious broth!
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