Mussel, corn and shrimp boil

4 to 6 servings

• 12 red baby potatoes
• 1 fresh fennel bulb (about 450 gr), cut into 8 slices
• 750 ml white wine
• 250 ml clam juice
• 250 ml water
• 8 sprigs fresh thyme
• 450 gr chorizo sausage, cut into 2.5 cm pièces
• 4 cobs of corn, shucked and cut into 3 pièces
• 1.5 kg mussels, scrubbed
• 450 gr medium-size fresh shrimps tail on (21-25 count)
• Salt and freshly ground Pepper
• Lemon wedges, Tabasco sauce and fresh baguette for accompaniments

1. Place potatoes and fennel in a large saucepan ; add the white wine, clam juice, and water.
2. Add 4 sprigs of thyme and the pièces of chorizo ; bring to a boil over high, then lower heat to medium-high ; cover and cook 5 to 7 minutes.
3. Add corn, mussels, and remaining thyme ; cook uncovered 5 to 7 minutes.
4. When the mussels start to open and potatoes are almost cooked, add shrimps and continue cooking 3 to 5 more minutes.
5. Remove potatoes, fennel, corn, mussels, and shrimps from saucepan ; discard any mussels that didn't open.
6. Divide into 4 to 6 large bowls ; taste broth and adjust seasoning, laddle over seafood and vegetables.
7. Serve with lemon wedges, Tabasco sauce , and slices of fresh baguette.

BON APPETIT