Mussels and clams in tomato-fennel broth with sausage and fingerling potatoes
Broths
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.
Share:
0
27
0
Comments