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mussel-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Makes about 1½ cups

Ingredients

  • 1½ tablespoons corn oil
  • 3 large shallots, peeled and thinly sliced
  • 2 medium cloves garlic, peeled and thinly sliced
  • 15 white peppercorns
  • 1 sprig fresh Italian parsley
  • 1 branch fresh thyme
  • 1 bay leaf
  • ½ cup white wine
  • 3 pounds mussels, scrubbed, beards pulled off

Directions

1. Heat the oil in a large pot over medium heat. Add the shallots, garlic, peppercorns, parsley, thyme, and bay leaf and Sauté until the shallots and garlic are softened but not browned, about 1½ minutes.

2. Stir in the wine. Add the mussels, cover the pot, and cook, stirring once or twice, until all the mussels are open, 2 to 6 minutes. Remove from the heat and strain through a colander.

3. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Pick the mussels from their shells and save for another use.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 3 servings.

159kcal (8%)
23mg (2%)
6mg (10%)
36mcg RAE (1%)
270mg
30mg
9g
0g
0g
4g
21mg (7%)
218mg (9%)
1g (4%)
9g (13%)
3mg (17%)
 

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