Shellfish and Sausage Stew

• 2 pounds mussels
• 2 pounds littleneck or other small clams
• 2 red bell peppers
• 1 yellow bell pepper
• 1 medium yellow Spanish onion
• 1 small zucchini, with skin
• 1 small yellow crookneck squash, with skin
• 1 hard, smoked linguica sausage, about 6 ounces or prosciutto
• 2 large ripe tomatoes, peeled, seeded and diced
• 1/2 cup Kalamata olives, cut from the pit and julienne
• 2 to 3 cups well-seasoned fish stock or clam juice
• 3/4 cup white port wine
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish

1. Wash mussels and clams under cold running water and scrub with a stiff brush.
2. Remove mussels' beards by sharply pulling.
3. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
4. Core and seed bell peppers.
5. Cut into fine julienne, about 2 inches long.
6. Cut onion, zucchini, and yellow squash into similar julienne.
7. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne.
8. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven.
9. Cover and cook over high heat until shells open, about 8 to l0 minutes.
10. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty.
11. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.

mussels, littleneck, red bell peppers, yellow bell pepper, yellow spanish onion, zucchini, crookneck squash, hard, tomatoes, olives, fish, white port wine, freshly ground black pepper, fresh parsley

Taken from www.foodnetwork.com/recipes/shellfish-and-sausage-stew-recipe.html (may not work)