Mussel Stew With Pineau Des Charentes Recipe

Mussel Stew With Pineau Des Charentes Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 cup: Dry white wine,
2: Bay leaves,
1 tbsp: Chopped fresh thyme,
1 pinch: Powdered saffron,
1 pinch: Cayenne pepper,
2 lbs: Mussels, scrubbed, debearded
3 tbsp: Butter,
1/2 cup: Chopped shallots,
1 tbsp: Chopped garlic,
2 tbsp: All purpose flour,
1/3 cup: Whipping cream,
1/3 cup: Chopped fresh parsley,
2 tbsp: Pineau des Charentes OR,
3 tbsp: White grape juice plus 1 1/2 T 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 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


Source from luhu.jp