"Melba's Jammin'" > wrote in message
...
> That was part of my haul and I'm thinking of making it up for tomorrow's
> supper - Niece Patty may join us, may not.
>
> Do I have to put mussels in it? I could but don't want to spend the
> money.


Nope

> Can I put some tilapia in it (I bought a bunch at Sam's and froze
> parcels)?

Yep
> I'm At the moment I'm thinking shrimps, scallops (frozen and on sale
> at Cub this week), and the e tilapia. Is that enough?

Suppose it's great - is it enough? Any crab on sale?

> The sauce looks thickish -- can I thin it
> with some red wine (Three Buck Chuck Cabernet) or tomato juice or
> turkey broth? I might have a light riesling around. Would I get fired
> if I used that?

Nope but hoe sewwt is the reisling?
>
> I'm thinking Italian bread from Brianno's to accompany.
> What say ye? I await your counsel and advise.

I like SD French with a good crispy crust for sopping up the sauce.

Dimitri


-
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.