Mussel Stock

Directions

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