After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo and scallops.
Narrow the ingredient list to the delicious basics—shrimp, sea bass and clams. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.
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