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Mussels Stock

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

1/4 cup plus 2 tablespoons sliced shallots

2 cups white wine

2 cups heavy cream

Handful fresh thyme

2 bay leaves

Debeard and wash mussels well under cold water; drain.

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

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