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You can almost taste the ocean spray in a bowl of Outerlands' clam and mussel stew with shaved celery and cilantro. It's the perfect antidote to cold, gray days in the foggy Outer Sunset. When you make it at home, have a loaf of rustic, crusty bread ready for dipping (Outerlands co-owner David Muller learned to make his pain au levain from his surfing buddy, Chad Robertson of Tartine).

For the stock:

1 bunch celery, roughly chopped

¼ cup black peppercorns

¼ teaspoon cayenne

2 teaspoons paprika

1 bay leaf

4 cloves garlic, smashed

2 onions, diced

4 quarts water

1 pound clams, scrubbed and rinsed

2 pounds mussels, scrubbed and rinsed

For the stew:

¼ cup olive oil

1 bunch celery, diced

2 onions, diced

5 carrots, diced

4 cloves garlic, thinly sliced

12 ounces diced tomatoes, strained

1 cup dry white wine

1 celery stalk, shaved

1 bunch cilantro, picked and washed

1. To make the stock, combine the vegetables, spices, and water in a stockpot, and simmer for 20 minutes. Strain through a fine mesh sieve into a separate pot. Bring stock back to a simmer, and add the clams and mussels. Cook until they open. Remove the clams and mussels with a slotted spoon and set aside. Strain the stock through a cheesecloth, and set aside.

2. To make the stew, heat the olive oil in a heavy-bottomed pot over medium-high heat. Sweat the onions, carrots, and celery until soft. Add the garlic and tomatoes, cook for 5 minutes, and add the wine. While the wine reduces, remove the meat from the mussels and clams, discarding any unopened shellfish. When the wine has reduced by half, add the stock and meat to the stew. Taste and adjust the seasoning. Garnish with shaved celery and a cilantro leaves.