From: Chef John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 4 servings. 2 Tbsp. olive oil 2 cloves garlic, minced 1 small shallot, minced ⅛ tsp. chili pepper flakes 3 lb. mussels, scrubbed and cleaned ½ lb. cockle or little neck clams 1 cup sliced chorizo 1 cup white wine 1 cup chicken stock 1 cup bell pepper piperade 1 cup white beans, drained ½ lb. shrimp, peeled and deveined ½ lb. whitefish (such as cod), cut into 1" chunks ¼ cup fresh thyme leaves 1 lb. squid, ...
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