Ingredients

• 2 tbsp olive oil
• 2 shallots, diced
• 2 to 4 cloves garlic, minced
• 1 chorizo sausage, diced
• 1 lb each: fresh mussels and clams, rinsed well in cold water, any opened shells discarded
• ⅓ cup chicken broth
• 1 medium tomato, roughly chopped
• 5 basil leaves, torn
• 1 tbsp chopped flat-leaf parsley
• ¼ cup peas

Directions

1 Add the oil to a large pot over medium-high heat. When the oil is hot, add the shallots, garlic and chorizo. Cook, stirring, until the chorizo is a little crispy, about 5 minutes.

2 Add the mussels and clams to the pot, stirring gently. Cook for 1 minute. Add the chicken broth. Cover the pot and cook until the shells open fully, 4 to 6 minutes. Discard any mussels and clams that do not open.

3 Gently stir in the tomato, basil, parsley and peas until the herbs are wilted. Divide the mixture among bowls and serve with a warm baguette for dipping into the broth.

Serves 2 to 4

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Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish Inn. Recipes Copyright © 2018. Photography copyright © 2018 Makito Inomata. Excerpted by permission of Random House. All rights reserved.