Quick Shellfish Stock

Fresh mussels are the way to a 10-minute, rich shellfish stock. Pour either fish stock or bottled clam juice and water over them, add a little white wine and fresh herbs, and there you have it—a fine, flavorful stock as well as the mussels, which can be used for a salad, as a hot first course, or chopped up and folded into mayonnaise as a sauce for grilled fish.


  • 2 pounds fresh mussels, washed
  • 3 cups fish stock or 1 cup clam broth and 2 cups water
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • ½ cup dry white wine


Put all the ingredients in a pot, cover, and bring to a boil over high heat. Cook for 10 minutes and strain. Decant the strained stock into another container, leaving inch of the old behind along with its sand.