Shellfish (or Mussels) stock
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
1 1/2 oz Butter or 2 tbsp Oil
4 oz Shallots
1 small clove of Garlic
1 bottle (75 cls) dry white
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.
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.
the shellfish with a skimming ladle, reduce the liquid by about 1/3
and sieve carefully.
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