| 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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