Mussel Stock

• 1 tablespoon diced carrot
• 1 tablespoon diced leek
• 1 tables

Place a saucepan with a lid on the heat and sweat the carrot, leek, celery, fennel, shallot, garlic and parsley in a little oil. Add the mussels and white wine, cover with the lid and cook for a few minutes. As soon as the mussels are opened, remove them from the pan. The time the mu