Mussel Stock

• 1 1/2 tablespoons corn oil
• 3 large shallots, peeled and thinly sliced
• 2 medium cloves garlic, peeled and thinly sliced
• 15 white peppercorns
• 1 sprig fresh Italian parsley
• 1 branch fresh thyme
• 1 bay leaf
• 1/2 cup white wine
• 3 pounds mussels, scrubbed, beards pulled off

1. Heat the oil in a large pot over medium heat.
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. Stir in the wine.
4. Add the mussels, cover the pot, and cook, stirring once or twice, until all the mussels are open, 2 to 6 minutes.
5. Remove from the heat and strain through a colander.
6. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
7. Pick the mussels from their shells and save for another use.

corn oil, shallots, garlic, white, parsley, thyme, bay leaf, white wine, mussels

Taken from www.cookstr.com/recipes/mussel-stock (may not work)