Mussel Stew with Pineau Des Charentes Recipe

4 Appetizer Servings.

INGREDIENTS

2 cups dry white wine

2 bay leaves

1 tablespoon chopped fresh thyme

pinch of powdered saffron

pinch of cayenne pepper

2 pounds mussels, scrubbed, debearded

3 tablespoons butter

1/2 cup chopped shallots

1 tablespoon chopped garlic

2 tablespoons all purpose flour

1/3 cup whipping cream

1/3 cup chopped fresh parsley

2 tablespoons pineau des charentes or 3 tablespoons white grape juice

plus 1 1/2 tablespoons cognac or other brandy

DIRECTIONS

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 sauté 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 medium 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.

Tags: Charentes, Des, Mussel, Pineau, Stew