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?