*  Exported from  MasterCook  *

                 MUSSEL STEW WITH PINEAU DES CHARENTES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Fish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Dry white wine
  2                    Bay leaves
  1       tb           Chopped fresh thyme
  1       pn           Powdered saffron
  1       pn           Cayenne pepper
  2       lb           Mussels, scrubbed,
                       -debearded
  3       tb           Butter
    1/2   c            Chopped shallots
  1       tb           Chopped garlic
  2       tb           All purpose flour
    1/3   c            Whipping cream
    1/3   c            Chopped fresh parsley
  2       tb           Pineau des Charentes OR
  3       tb           White grape juice plus
                       -1 1/2 T Cognac or other
                       -brandy

 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 3/4 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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