| 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
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”