Mussels Stock
January 24, 2012 12:00PM
Related Stories
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
Comments Click here to view or make a comment