Mussel Stock

1. 1

   Heat the oil in a large pot over medium heat.

2. 2

   Add the shallots, garlic, peppercorns, parsley, thyme, and bay leaf and Saute until the shallots and garlic are softened but not browned, about 1 1/2 minutes.

3. 3

   Stir in the wine.

4. 4

   Add the mussels, cover the pot, and cook, stirring once or twice, until all the mussels are open, 2 to 6 minutes.

5. 5

   Remove from the heat and strain through a colander.

6. 6

   Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

7. 7

   Pick the mussels from their shells and save for another use.

* Per serving · 4 servings · Values may vary.

No additional tips available.