orange peel, marjoram, thyme,
white wine and water, and a tea
spoonful of saffron. Simmer this
stock for an hour.
In the meantime chop the
tomatoes and put them to cook in a
thick pan with the pimento and a
clove of garlic, and a very little
olive oil, simmering them until
reduced to a purée.
Clean the mussels or cockles and
open them in a very little water
over a quick fire; take them out of
their shells and strain the liquid
through a muslin.
When the stock has cooked,
strain it, return it to the pan; bring