Picked up the Feb/Mar '18 Fine Cooking magazine. A recipe by Chef Curtis Stone looked amazing but when I read it thru - I was a bit agitated over the fact that...
... from 5 1/2 lbs of mussels he removes only 12, sets aside...
simmers the rest for 8 or 10 min... Strains the soup and DISCARDS
the rest of the mussels and aromatics!
It is seriously against my religion to chuck away mussels like that.
Perhaps I would sacrifice just a few and then sprinkle with a dry fish stock to make up for it?
What say the flavour gourmands here?