Court Bouillon Recipe

🧂 Ingredients

• 6 cups water
• 2 cups dry white wine
• 6-8 sprigs fresh thyme
• 1 bay leaf
• 3 to 4 fresh parsley leaves and stems
• juice of 1 lemon

  plus the sliced halves
• 1 stick unsalted butter
• 1 thinly sliced carrot
• 1 thinly sliced rib of celery
• ½ roughly chopped yellow onion
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 Add all the ingredients to a medium to large-sized pot.
• 2 Cook it over low to medium heat or until it is simmering and the butter is
  completely melted.
• 3 Whether you cook lobsters, mussels, or clams, add it to the court bouillon and
  gently simmer it until it is cooked.
• 4 Using a perforated spoon or spider strainer, remove the seafood, slightly cool
  it, and serve it.

Nutrition Info