Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry white wine 1 tb Chopped garlic
2 Bay leaves 2 tb All purpose flour
1 tb Chopped fresh thyme 1/3 c Whipping cream
1 pn Powdered saffron 1/3 c Chopped fresh parsley
1 pn Cayenne pepper 2 tb Pineau des Charentes OR
2 lb Mussels, scrubbed, 3 tb White grape juice plus
-debearded -1 1/2 T Cognac or other
3 tb Butter -brandy
1/2 c Chopped shallots

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

Browse by categories