Mussel stew with pineau des charentes

4 servings

Ingredients

Quantity Ingredient
2 cups Dry white wine
2 Bay leaves
1 tablespoon Chopped fresh thyme
1 pinch Powdered saffron
1 pinch Cayenne pepper
2 pounds Mussels, scrubbed, debearded
3 tablespoons Butter
½ cup Chopped shallots
1 tablespoon Chopped garlic
2 tablespoons All purpose flour
⅓ cup Whipping cream
⅓ cup Chopped fresh parsley
2 tablespoons Pineau des Charentes OR
3 tablespoons White grape juice plus 1 1/2 T Cognac or other brandy

Directions

Combine first 5 ingredients in large Dutch oven over high heat. Boil 3 minutes. Add mussels. Cover and cook until mussels open, about 4 minutes. Remove from heat. Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open; cover and keep warm.

Reserve cooking liquid.

Melt butter in heavy large skillet over medium heat. Add shallots and garlic and saute 3 minutes. Add flour and stir 1 minute. Whisk in reserved cooking liquid. Boil until reduced to ¾ cup, about 7 minutes. Whisk in cream and parsley. Reduce heat to mdium and simmer until liquid is reduced to 1 cup, about 3 minutes. Mix in Pineau des Charentes. Season with salt and pepper. Pour sauce over mussels and serve.

From the Poitou, Charentes & Bordeaux regions of France. Bon Appetit/May 94 Typed by Didi Pahl

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