RECIPES

½ LINK SPICY ITALIAN SAUSAGE, CUT INTO SMALL PIECES

¼ FENNEL BULB, GRILLED AND DICED

1 T MINCED GARLIC

1 t MINCED SHALLOT

1 T ROASTED GARLC, PURÉED

1 T DICED TOMATO

1 T CHIFFONADE BASIL

½ cup WHITE WINE

1 cup SEAFOOD STOCK

5-6 LITTLE NECK CLAMS

12-17 MUSSELS

Sauté spicy Italian sausage with grilled fennel, roasted garlic purée, grilled fennel, minced garlic and shallot and clams 2-3 minutes on high heat.  De-glaze with white wine, add stock and cover.  When clams begin to open, add mussels, tomato, basil, butter, salt and pepper.  Re-season to taste.