Shellfish Jus
By
Arnaud Lallement
Chef
Ingredients
(1 people)
- 1 kg (2 1/4 lb) mussels
- 50 g (2 oz) onions
- 50 g (2 oz) carrots
- 50 g (2 oz) leeks
- 300 g (11 oz) white wine
- 800g (1 3/4 lb) water
- olive oil
Instructions
Peel and chop the onions, carrots, and leeks. Brown the vegetables in olive oil, then add the mussels. Add the white wine and reduce by half. Add the water and let cook for 20 minutes. Pass through a conical strainer; you should have 1 liter (1 3/4 pints) of liquid. Reduce to 100 g (3 1/2 oz).
