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.