| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Dutch |
Appetizers, Fish |
4 |
Servings |
INGREDIENTS
| 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 |
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 94
Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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