Ingredients
- 2 bay leaves
- 2 mussels
- 2 pineau des charentes
- 2 c dry wine (white)
- 3/8 c whipping cream
- 1/2 c shallots (chopped)
- 3 tb grape juice (white plus)
- 3 tb butter
- 2 tb all purpose flour
- 3/8 c parsley (chopped fresh)
- 1 tb garlic (chopped)
- 1 1/2 t cognac
- 1 tb thyme (chopped fresh)
- 1 pn powdered saffron
- 1 pn cayenne pepper
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
