Mussels in shrimp stock Recipe

The good thing about shrimp stock is that you can't make it before you've eaten enough shrimps or gamba's to have 250g of heads, shells and tails:)

Freeze them or use the next day:

Cover them with water and add 2 quartered onions, 2 sliced carrots, 3 sliced celery sticks and 100g sliced ginger.

Bring to the boil and simmer for half an hour

Strain and add 1 tbsp tomato paste and a little salt

Bring back to the boil, stir well, remove from the heat and chill.

Heat a heavy pan with 3 tbsp olive oil. When the oil is hot add 1 kg mussels and cover with the lid.

The hot oil will add a light smoking flavour to the mussels.

Add 250ml shrimp stock, 125ml white wine, 1 scant tsp grated ginger and 1 scant tsp minced garlic. Stir and put back the lid for another couple of minutes.

Serve when the contents are lightly bubbling and the mussels are done.

Freeze the rest of the stock for later use

(Recipe by Uri Buri)

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Mussels in shrimp stock Recipe

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Mussels in shrimp stock Recipe https://sweetteabiscuits.blogspot.com/2021/02/mussels-in-shrimp-stock-recipe.html