Title: Mussel Stew with Pineau Des Charentes
Categories: Appetizer Seafood
Yield: 4 Servings

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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