*  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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