• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mussel Stew with Pineau Des Charentes

  • Recipe Submitted by on

Category: Appetizers, Fish

 Ingredients List

  • 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

 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


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