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Atlantic Lobster and Merguez Sausage-Stuffed Tortellini
) Pernod Juice of 2 freshly squeezed lemons Clams 2 lb (1 kg) clams 1/2 cup (125 mL) Noilly Prat 1/2 cup (125 mL) Pernod Place a large pot onto a burner on high heat. Meanwhile rinse clams under cold water and discard any open shells. Prepare a bowl with ice and water on the side; this will be used to cool the cooked clams. When the pan is hot place the clams inside, add both liquids and cover with lid
https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini
