Mussel Stew with Pineau Des Charentes

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 sauté 3 minutes.

Add flour and stir 1 minute.

Whisk in reserved cooking liquid.

Boil until reduced to ¾ cup, about 7 minutes.

Whisk in cream and parsley. Reduce heat to medium 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.