[Picture does not necessarily represent the recipe]

INGREDIENTS

• 12 New Zealand Green Mussels
• 2 T. extra virgin olive oil
• 2 tsp. minced garlic
• 1 T. minced shallots
• ½ cup fine dice carrots
• ½ cup diced tomato
• 2 cups Dry Vermouth
• 1 cup fume*
• 1 T. butter

DIRECTIONS

Heat a medium saute pan over high heat. Saute garlic, shallots, and carrots in oil until carrot begin to soften. Add mussels, Vermouth, and tomato. Reduce heat and let simmer for about 10 minutes. Swirl in butter and serve in large bowl with garlic toast. Garnish with a little white truffle oil and chopped parsley.

*To make fume:

• 1 carrot-diced
• 2 ribs celery-diced
• 1 small white onion-diced
• 4 parsley sprigs
• 1 bay leaf
• 1 lb. White fish scraps with bone (do not use dark or oily fish like tuna)
• 1 qt. white wine
• 1 qt. cold water

Combine all ingredients in a 4 qt. saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Strain through a chemoisse or cheesecloth. Place back on heat and reduce by 1/3. You can freeze to use at a later date.