Clam and Mussel Broth

Instructions

• 1. In a saucepan, heat extra virgin olive oil over medium heat. Add butter. Once butter has melted, add onion and garlic. Sweat until caramelized, about 3 minutes.
• 2. Add mussels, clams, white wine, thyme and rosemary. Cover and simmer for 5 minutes.
• 3. Uncover pot. Toss clams and mussels in their broth. Cover pot again for a second steaming. Keep lid on another 5 minutes.
• 4. Uncover pot. Discard any unopened mussels and clams.
• 5. Strain broth from shellfish. Set both aside until ready to use.