Alan wrote:
> Today I cooked a large quantity of mussels - I steamed the mussels
> open with a chopped onion, some butter, white wine and parsley. Then
> I added some cream to the liquor and reduced slightly.
>
> I used some of the liquor with the mussels but there's quite a lot
> left over which I'm reluctant to throw away. What can I do with it
> (other than dipping bread in)? In particular, is there a recipe that
> would allow me to use it with a couple of very nice salmon steaks
that
> I have in the fridge?
>
> Thanks,
> KF.

Wouldn't go well with salmon but would make a nice pasta sauce.

Sheldon