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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Dutch Appetizers, Fish 4 Servings

INGREDIENTS

2 c Dry white wine
2 Bay leaves
1 T Chopped fresh thyme
1 pn Powdered saffron
1 pn Cayenne pepper
2 lb Mussels, scrubbed
debearded
3 T Butter
1/2 c Chopped shallots
1 T Chopped garlic
2 T All purpose flour
1/3 c Whipping cream
1/3 c Chopped fresh parsley
2 T Pineau des Charentes OR
3 T White grape juice plus
1 1/2 T Cognac or other
brandy
Typed by Didi Pahl

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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