Mussel Stew With Pineau Des Charentes

Ingredients

475 ml dry wine
2 bay leaves
6 gr thyme
1 gr powdered saffron
1 gr cayenne pepper
2 mussels
45 gr butter
65 gr shallots
8 gr garlic
16 gr all purpose flour
80 ml whipping cream
9 gr parsley
2 pineau des charentes
45 ml grape juice
7 ml cognac

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 0.75 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