1.   Reduce the juices and stir in the tomato puree, chilli sauce and salt and pepper.

2.   At Aperto, the mussels are cooked in the oven and transferred to the stove top simply to reduce the juices and concentrate the flavors.

3.   Boil until the juices are reduced by half.

4.   Add grated lemon peel and reduced lemon juice.

5.   All the roasting juices are then reduced with duck or chicken stock to make a simple but intense sauce.

6.   If the tomatoes release a great deal of water, raise the heat to high and cook rapidly, stirring constantly, until the juices are reduced.

7.   Reduce juices until syrupy.

8.   Raise heat under the pan to high, and reduce pan juices for a minute or two.

9.   So I eliminated the stock and simply reduced the juice.

10.   Simmer until juices are reduced by half.