This post is an idea, more than a recipe. You might remember the photo from the Thai Mussels post I wrote a few weeks ago. In that post I mentioned how delicious the broth is. And it is! When all was said and done I had quite a bit leftover. It suddenly occurred to me that I could use it another way. The next day I made risotto using the leftover broth. I adjusted the risotto recipe for the amount of broth that was left. It was so good!
Last weekend, friends and I had a big seafood feast on Saturday night. My contribution was a riff on a traditional steamed clams dish. There was both broth and a few clams remaining at the end of the evening. I pulled the clams from their shells, strained the broth and brought them all home. A couple of days later I made risotto with the broth and just before serving added the clams, too. Again, delicious!
I have no idea why I haven’t done this before but you can bet I’ll be doing a lot of it in the future. If risotto is not your thing, you can always use the broth for regular rice, or as the base of a soup, as the start of a pasta sauce….. the possibilities are endless. I’m thinking it might even add interesting flavor to a poached egg – that will be my next test.