Mussels reinvented as a pasta sauce

I turned the leftovers from the mussels in coconut milk into a makeshift pasta sauce.  I cooked the liquid down, added some sausage, some more coconut milk, and some steamed baby bok choy, and served it over pasta.

I’m not including the recipe because neither you nor I will ever have this particular combination of leftover mussels and miscellaneous ingredients in the fridge again.

It was good, though.