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.
>
> 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.


I'd do the chowder thing but I'm biased right now. We went to a
neighborhood Italian restaurant last night and I had scampi with angel
hair pasta. It was disappointing.

Something definitely was missing but I still haven't figured out what.

I'd use some fish fillets and shrimp from the freezer and par-boiled
potato cubes, then finish with half-and-half.

gloria p