This stock can be used as a base for any mixed seafood soup, stew, or braised dish. Make ahead and freeze for future use.
Yield: 6 cups
5 to 12
shrimp shells (more or less depending on size)
dried kombu (kelp)
green onions or 1 leek, white only
light (soup) soy sauce
medium dried anchovies
Asian pear (about 4 ounces)
rice wine (or refined rice vinegar)
Optional for spicy version:
ground dried chili pepper
hot green or red chili pepper
Scrub and clean mussels in cold running water.
Cut the white part from the green onions/leak, then slice in half lenthwise. (reserve the greens for other uses)
Slice the garlic in half from top to bottom.
Cut the ginger in medium slices (1/8 inch) on a bias (diagonal).
Cut the pear in half and remove the core, then thick slice each half.
Bring the water to a rapid boil in a soup pot over high heat.
Reduce to medium heat, add mussles, and cook until the shells have opened (3 to 4 minutes)
Carefully remove mussels from liquid with a hand strainer or slotted spoon.
Remove the meat from the shells and either use in another dish or freeze for future use. Return the shells to the liquid.
Add shrimp shells and cook for about 1 hour.
Add all other ingredients, reduce heat to medium low, and simmer for fifteen to twenty minutes (to your taste)
Remove from heat and strain into a storage container.
After cooling place into freezer for future use.