Mussel Stew with Pineau Des Charentes
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white wine
dry |
*
|
| 2 | each | bay leaves |
*
|
| 1 | tablespoon |
thyme
chopped |
*
|
| 1 | pinch |
saffron threads
powdered |
*
|
| 1 | pinch | cayenne pepper |
*
|
| 2 | pounds |
mussels
scrubbed, debeared |
|
| 3 | tablespoons | butter |
|
| ½ | cup |
shallots
chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 2 | tablespoons | all-purpose flour |
|
| ⅓ | cup | heavy whipping cream |
|
| ⅓ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons | pineau des charentes | * |
| 3 | tablespoons | white grape juice | * |
Trans-fat Free, Sugar-Free
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.
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