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Recipe by: alys
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3-1/2 lbs. mussels, scrubbed and de-bearded
1 cup white wine
water, to cover
1 stalk celery, diced
1 small onion, diced
thyme
1 bay leaf
1 quart heavy cream
Place all ingredients except cream into a large pot. Bring to boil gently and simmer 45 minutes. Strain mixture, discarding vegetables and mussels. (Mussels may be shelled and used for another dish). Reduce the resulting liquid to about 3 cups. The stock will be very strong tasting. Add heavy cream and return to boil. Simmer 5 minutes and serve. If a thicker consistency is desired, add a small amount of cornstarch and water. Be sure to wash the mussels thoroughly, removing all sand.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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