Mussels Stock
January 24, 2012 12:00PM
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Updated: February 26, 2012 8:02AM
MAKES 11/4 quarts
5 pounds Prince Edward Island mussels
1/4 cup plus 2 tablespoons canola oil 2 tablespoons sliced garlic 2 cups white wine 2 cups heavy cream Handful fresh thyme 2 bay leaves
In large stockpot, heat oil, then add garlic and shallot and sauté for about 30 seconds. Add mussels, stir, then add wine and cook for 2 to 3 minutes. Add cream, thyme and bay leaves, cover and let cook for 3 minutes, or until mussels open. Strain off stock in large colander, reserving mussels.
Pass stock through a fine mesh strainer, then cool over ice bath. (Cooked mussels can be used as pleased, such as with fettucine.)
Andy Motto, Quince at the Homestead
