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'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
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'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
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'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!
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!
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.
As long as you already have this good broth, why don't you get some more mussels and simmer them in that broth? Then you will have more broth with which you can make the thick, chowdery thang tomorrow.
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.
As long as you already have this good broth, why don't you get some more mussels and simmer them in that broth? Then you will have more broth with which you can make the thick, chowdery thang tomorrow.
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'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.
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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.
Ohhh... bouillabaisse if you have enough. Or you could poach the shrimps and fish in it. OR you could do a chowder out of the liqueor. Yummm... lucky dog you. Save a few drops to put in a bloody mary 😉
Michael
-- Too much fun! Click the card link and print 'em out.
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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.
Ohhh... bouillabaisse if you have enough. Or you could poach the shrimps and fish in it. OR you could do a chowder out of the liqueor. Yummm... lucky dog you. Save a few drops to put in a bloody mary 😉
Michael
-- Too much fun! Click the card link and print 'em out.
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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
-- Too much fun! Click the card link and print 'em out.
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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
-- Too much fun! Click the card link and print 'em out.
"Michael "Dog3"" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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 "Dog3"" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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.
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.
After seeing your post, I just made a very quick seafood soup. Clam base with herb de province, shrimp and salmon. Took about 10 minutes. I should have made more.
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.
After seeing your post, I just made a very quick seafood soup. Clam base with herb de province, shrimp and salmon. Took about 10 minutes. I should have made more.
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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
Melba's Jammin' <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
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
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.
Quoted message said:
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
