Quick Shellfish Stock

Fresh mussels are the secret to a 10-minute rich shellfish stock. Cook them with either fish stock or clam juice (bottled) and water, plus a little white wine and fresh herbs. Serve the mussels themselves for a salad, hot first course, or chopped up into mayonnaise for a sauce to serve with grilled fish.

Ingredients

  • 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

Method

Put all the ingredients in a pot, cover, and bring to the boil over high heat. Cook 10 minutes and strain. Decant the strained stock into another container, leaving ⅛ inch of the old behind along with its sand.

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