Cookstr.com

Mussel Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Type of Dishstock

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

Instructions

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.

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.

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.

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