"Michael "Dog3"" > wrote in message
6.121...
> Melba's Jammin' > dropped this
> : in
> rec.food.cooking
>
>> I've come into some juice/liquid/broth/whatever you want to call it from
>> the preparation of a bunch of mussels. The dish was made with shallots,
>> tomato concassé, butter, white wine, S&P and parsley. While mostly
>> liquid with a layer of butter solidified on top, it also contains some
>> slices of shallot and a few tomato pieces.
>>
>> I'm trying to decide what to do with it and racing around the vast empty
>> expanse of my brain are two ideas: turning it into a thick and chowdery
>> thang or keeping it thin and adding some seafood (I've big shrimps in
>> the freezer) and fish.
>>
>> Whaddaya think? Got any better ideas? I await your counsel and advise.
>
> Oops... I forgot this in the first post. What about a seafood sauce for
> pasta? I'm thinking a white or red sauce with clams or maybe some of the
> shrimp.
>
> Michael

Cut it out! I'm getting hungry!