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  Mussel stew with pineau des charentes
 
Yield: 4 Servings
 
2 c Dry white wine      2 Bay leaves
1 tb Chopped fresh thyme      1 pn Powdered saffron
1 pn Cayenne pepper      2 lb Mussels scrubbed -debearded
3 tb Butter      1/2 c Chopped shallots
1 tb Chopped garlic      2 tb All purpose flour
1/3 c Whipping cream      1/3 c Chopped fresh parsley
2 tb Pineau des Charentes OR      3 tb White grape juice plus
 -1 1/2 T Cognac or other -brandy 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

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