Mussels make an excellent and affordable stock for seafood dishes. This recipe only yields 1 1/2 cups of stock, but can be put to great use when you require small amounts of full flavored stock. The cooked mussels can then be used for another purpose.
Make 1 1/2 cups
1 1/2
tbsp vegetable oil1
large onion, rough chopped2
cloves garlic, thinly sliced10
black peppercorns2
branches thyme2
sprigs parsley1
bay leaf1/2
cup white wine3
lb mussels, debearded
Heat the oil in a large pot over medium heat. Add the onion, garlic, peppercorns, thyme, parsley, and bay leaf. Cook until the onion is translucent but not browned.
Add the wine and the mussels, cover and steam the mussels until they open, about 2-5 minutes. Remove from heat, lift out the mussels and reserve them for an alternate use. Strain the remaining liquid through a fine mesh sieve.
Use within a day or two while the flavors are fresh.