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
