Melba's Jammin' > wrote:

> 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.

Use it for seafood risotto or pilaff.

Bubba