By Philippe Broad
PARIS, 26 OCTOBER 2011 All shellfish make excellent stock.
Mussels are used mostly, but this recipe is valid for all varieties.
4 1/2 lbs Mussels or other
shellfish (you can also mix several varieties)
1 1/2 oz Butter or 2
4 oz Shallots
2 oz Onion
1 small clove of Garlic
bottle (75 cls) dry white Wine
1 small Bouquet garni
Peel and finely chop the shallots and onion. Cook gently in butter (or
oil) in a deep pan until soft, but do not brown.
Pour in the wine, add the clove of garlic, peeled and crushed, and the
bouquet garni. Simmer for five minutes.
Wash and clean the mussels (or other shellfish) and add them to the
pan, which should be over a high heat. Stir frequently until all the
shellfish have opened.
Remove the shellfish with a skimming ladle, reduce the liquid by about
1/3 and sieve carefully.
An original recipe by Cyberchef Philippe Broad
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