This recipe comes from Eric Ripert of the reknowed New York City Le Bernardin. Subtle flavor of mussel in a mussel/clam broth also flavored by Spanish Chorizo. Most important to have very good cod. You can find the original recipe here. Of course we changed it a bit and figured out how to do most of this extraodinary dish in advance. If you are interested in what we did (and why ours doesn't look like their picture), contact us at the email address given in the diary.