Mussel, corn, and shrimp boil from Stefano Faita
Prep Time
Cooking Mode
12 red baby potatoes
1 fennel bulb
8 fennel bulb slices
750 mL (3.12 tasse) cup white wine
250 mL (1 tasse) cup clam juice
1 water
8 fresh thyme sprigs
1 chorizo sausage
2.5 chorizo sausage pieces
4 cobs of corn
3 corn pieces
1–1.5 mussels
1 cooked shrimp
21-25 shrimp, thawed, tail on
to taste salt and pepper
to taste lemon wedges
to taste Tabasco-style sauce
to taste fresh baguette
12 red baby potatoes
1 fennel bulb
8 fennel bulb slices
750 mL (3.12 tasse) cup white wine
250 mL (1 tasse) cup clam juice
1 water
8 fresh thyme sprigs
1 chorizo sausage
2.5 chorizo sausage pieces
4 cobs of corn
3 corn pieces
1–1.5 mussels
1 cooked shrimp
21-25 shrimp, thawed, tail on
to taste salt and pepper
to taste lemon wedges
to taste Tabasco-style sauce
to taste fresh baguette
Directions
1Place potatoes and fennel in a large saucepan. Add the white wine, clam juice, and water. Add 4 sprigs of thyme and the pieces of chorizo. Bring to a boil over high, then lower heat to medium-high. Cover and cook 5 to 7 minutes.
2Add corn, mussels, and remaining thyme. Cook uncovered 5 to 7 minutes.
3When the mussels start to open and potatoes are almost cooked, add shrimp and continue cooking 3 to 5 more minutes.
4Remove potatoes, fennel, corn, mussels, and shrimp from saucepan. Discard any mussels that didn't open.
5Divide into 4 to 6 large bowls.
6Taste broth and adjust seasoning; ladle over seafood and vegetables. Serve with lemon wedges, spicy sauce, and slices of fresh baguette.
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Personal Note
Personal Note