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.

On 16 Apr 2005 13:13:18 -0700, (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.
Why not just saute the steaks, put them on a hot platter, deglaze the
pan with the leftover mussel broth, thicken it to your liking, and
pour it over the steaks. How is a recipe going to help?

You have to taste it as you go anyway.



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

Rodney Myrvaagnes wrote:
>
> (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?
>
> Why not just saute the steaks, put them on a hot platter, deglaze the
> pan with the leftover mussel broth, thicken it to your liking,

It's already a thickened sauce, with cream... used to deglaze will turn
to a horrid viscous mess. And anyway, just try to imagine the heavy
flavor of mussels with the definitive flavor of salmon, blech!
Besides, deglazing fried fish pans is a big nono... no right minded
person sauces fish with fish flavored sauce... unless of course yer a
guinea greaseball.

Sheldon