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By Philippe Broad

PARIS, 9 JANUARY 2014 — 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 tbsp Oil
4 oz Shallots
2 oz Onion
1 small clove of Garlic
1 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 for Culturekiosque.

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