I made a mussel dish: I steamed them with tomatoes, white wine, sweet red peppers, garlic and saffron. Superb, but I have a lot of leftovers, with broth.
Should I make a billi bi soup, in the blender, thickened with cream?
Or try to make a pasta sauce (I have already removed the shells.)?
What is the best way to use leftover mussels?
Updated 2 years ago | 0
Updated 1 hour ago | 163
Updated 1 day ago | 79
Updated 1 hour ago | 295
Updated 27 minutes ago | 149