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.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> 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.
> --
> -Barb, Mother Superior, HOSSSPoJ


I think I'd make something akin to bouillabaisse. Adding cream would be
tempting, but why mess with what's probably a really good broth?

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.

Not knowing how much you have of this pot liquor, I initially was going
to suggest using it as the liquid for rice. If you have enough to use as
a base of a soup you should go for it. With the butter already in it, a
chowder sounds like the way to go!

"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!

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

In article >,
Goomba38 > wrote:

> 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.
>
> Not knowing how much you have of this pot liquor,

Maybe three cups. Not a quart.

> I initially was going to suggest using it as the liquid for rice. If
> you have enough to use as a base of a soup you should go for it. With
> the butter already in it, a chowder sounds like the way to go!

Thanks, Goomba.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
"JoeSpareBedroom" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > 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.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
>
> I think I'd make something akin to bouillabaisse. Adding cream would be
> tempting, but why mess with what's probably a really good broth?

I always think of bouillabaisse as involving more tomato. Am I wrong
or am I complicating this unnecessarily? The broth *is* really good.
Maybe a few more mussels and some whitefish along with my shrimps.
Dinner tomorrow night. I'll pick up some good bread on my way home
tonight.

Thanks, Joe.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > 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.
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>>
>>
>> I think I'd make something akin to bouillabaisse. Adding cream would be
>> tempting, but why mess with what's probably a really good broth?
>
> I always think of bouillabaisse as involving more tomato. Am I wrong
> or am I complicating this unnecessarily? The broth *is* really good.
> Maybe a few more mussels and some whitefish along with my shrimps.
> Dinner tomorrow night. I'll pick up some good bread on my way home
> tonight.
>
> Thanks, Joe.

I have it with and without tomatoes, but the tomatoes were apparently
seeded, and only the harder parts used. The result was not so much a
tomato-y soup, but a soup with distinct bits of tomatoes in it.

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

In article >,
Lou Decruss > wrote:

> On Wed, 07 Nov 2007 14:22:33 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "JoeSpareBedroom" > wrote:
>
> >> I think I'd make something akin to bouillabaisse. Adding cream would be
> >> tempting, but why mess with what's probably a really good broth?
> >
> >I always think of bouillabaisse as involving more tomato. Am I wrong
> >or am I complicating this unnecessarily?
>
> You're probably thinking of Cioppino.

I think you're right. :-) Whoops!
>
> >The broth *is* really good. Maybe a few more mussels and some
> >whitefish along with my shrimps. Dinner tomorrow night. I'll pick
> >up some good bread on my way home tonight.

>
> Sounds good. My preference would be to go the cream route Joe
> mentioned.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
"JoeSpareBedroom" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >> I think I'd make something akin to bouillabaisse. Adding cream would be
> >> tempting, but why mess with what's probably a really good broth?
> >
> > I always think of bouillabaisse as involving more tomato. Am I wrong
> > or am I complicating this unnecessarily? The broth *is* really good.
> > Maybe a few more mussels and some whitefish along with my shrimps.
> > Dinner tomorrow night. I'll pick up some good bread on my way home
> > tonight.
> >
> > Thanks, Joe.
>
> I have it with and without tomatoes, but the tomatoes were apparently
> seeded, and only the harder parts used. The result was not so much a
> tomato-y soup, but a soup with distinct bits of tomatoes in it.

As Lou suggested, I believe I had cioppino on the brain. I like the
idea of soup with bits of tomato in it.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Wed, 07 Nov 2007 14:22:33 -0600, Melba's Jammin'
> wrote:

>In article >,
> "JoeSpareBedroom" > wrote:

>> I think I'd make something akin to bouillabaisse. Adding cream would be
>> tempting, but why mess with what's probably a really good broth?
>
>I always think of bouillabaisse as involving more tomato. Am I wrong
>or am I complicating this unnecessarily?

You're probably thinking of Cioppino. There's a recipe at the end of
this that was posted by Dimitri (I think) The February issue of Bon
Appetite Features a version that is fabulous. Sorry I don't have the
issue nearby.

>The broth *is* really good.
>Maybe a few more mussels and some whitefish along with my shrimps.
>Dinner tomorrow night. I'll pick up some good bread on my way home
>tonight.

Sounds good. My preference would be to go the cream route Joe
mentioned. I save all our shells from lobster, shrimp and crab and
freeze them until I've got enough to fill a 12 quart pot. After
straining and reducing I'll get a few quarts of stock. I make a roux,
add the cream and a quart of stock and play with whatever spices,
herbs and veggies I feel like that day. When it's how I want it I add
a pound of shrimp and a pound of crab meat. Scallops are good in it
too but Louise doesn't like them. <sigh>

Here's Dimitri's recipe from years ago.

Cioppino

1 lb. fresh or frozen fish fillets
1/2 lg. green pepper, cut into 1/2 inch squares
2 tbsp. onion, finely chopped
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
Dash of pepper
1 (12 oz.) pkg. frozen or fresh shrimp, cleaned
1 (7 oz.) can minced clams
Add other fish if you like such as crab

Cut fillets into one inch pieces; set aside. In a 3 quart saucepan.
Cook
green pepper, onion and garlic in hot oil until onion is tender, not
brown.
Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano,
basil
and pepper. Bring to a boil. Reduce heat. Cover; simmer 20 minutes.
Add
fish piece - shrimp, crab and undrained clams. Bring just to boiling.
Reduce heat; cover and simmer 5 to 7 minutes or until fish and shrimp
are
done. Serves 6.

On Nov 7, 11:32�am, 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.

Where are the mussels?

Oh, well... I'd make up a big batch of nicely toasted garlic bread and
have at it... sop/slurp, sop/slurp, sop/slurp... dago red.

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

"Melba's Jammin'" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "JoeSpareBedroom" > wrote:
>> >> I think I'd make something akin to bouillabaisse. Adding cream would
>> >> be
>> >> tempting, but why mess with what's probably a really good broth?
>> >
>> > I always think of bouillabaisse as involving more tomato. Am I wrong
>> > or am I complicating this unnecessarily? The broth *is* really good.
>> > Maybe a few more mussels and some whitefish along with my shrimps.
>> > Dinner tomorrow night. I'll pick up some good bread on my way home
>> > tonight.
>> >
>> > Thanks, Joe.
>>
>> I have it with and without tomatoes, but the tomatoes were apparently
>> seeded, and only the harder parts used. The result was not so much a
>> tomato-y soup, but a soup with distinct bits of tomatoes in it.
>
> As Lou suggested, I believe I had cioppino on the brain. I like the
> idea of soup with bits of tomato in it.

Right. Bits, but not cooked to the point where they soften and infuse the
entire concoction with tomato taste.