In article 1>,
"Michael \"Dog3\"" > wrote:

> 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

Possibly ‹ then I could have all of it because HWSRN wouldn't be
interested. . . .
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007