INGREDIENTS
This is what you need for 1 quart:
- 2 lbs. mussels, preferably fresh
frozen if nothing else available - vegetables of choice (see soup recipes)
Pic1: Directions
- Cook the mussels according to your preferred recipe.
- To make soup, add vegetables as needed. (e.g. see Fennel Mussel Soup)
- To make stock for later use:
- remove he mussels and pour the liquid through a sieve. (Pic1)
- Store in freeze-proof containers sized to your needs.
- When frozen, remove from the container and vacuum-seal. That avoids breakage of your container and avoids stinking up the freezer.
Pic2: mussels with fennel Pic3: mussels with mixed vegetables