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