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| Mussel Stew With Pineau Des Charentes Recipe |
Category: Appetizers / Fish
Rating:
N/A
Servings: 4
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Ingredients
2 cup dry white wine
2 bay leaves
1 tablespoon chopped fresh thyme
1 pinch powdered saffron
1 pinch cayenne pepper
2 lb mussels, scrubbed, debearded
3 tablespoon butter
1/2 cup chopped shallots
1 tablespoon chopped garlic
2 tablespoon all purpose flour
1/3 cup whipping cream
1/3 cup chopped fresh parsley
2 tablespoon pineau des charentes or
3 tablespoon white grape juice plus 1 1/2 t cogn; ac or other brandy
Cooking 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 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
appetizers,fish
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