Yield 2 cups
Portion Size 3oz
2 cups water
1 Spanish onion, diced 1/2"x1/2"
2 oz carrot, peeled, and diced 1/2"x1/2"
2oz celery, washed, diced 1/2"x1/2"
2 oz Crimini mushrooms, washed and quartered
2oz fennel head, diced 1/2"x1/2"
1 sprig fresh thyme, whole
1/2 cup white wine
1 tsp kosher salt
1/2# cleaned Mussels
1/2 cups white wine
1 cup heavy whipping cream
1/2 oz white truffle oil
1/2 oz black truffle slices with oil
1. Combine all ingredients, except for the mussels, second white wine, heavy cream, and both truffles in a medium stockpot, heat to simmer, and cook for one hour. Do not leave at a rolling boil, or you will lose too much volume before you reach desired level of flavor. Strain the vegetables out with a fine mesh strainer, discard the vegetables, and return the stock to the stove.
2. In a separate stockpot, add 3# cleaned mussels, and 2 cups white wine. Cover. Place over high heat, and steam the mussels open. Strain off the juice and add this to the above stockpot,. Retain the opened mussels for another use.
3. Add the heavy cream, place the heat on low, and simmer slowly for an additional hour. Taste often. Strain through a fine mesh again.
4. Add both truffles to the stock, and taste for seasoning.