Recipe information
Yield
4 Appetizer Servings
Ingredients
2 cups dry white wine
2 bay leaves
1 tablespoon chopped fresh thyme
Pinch of powdered saffron
Pinch of cayenne pepper
2 pounds mussels, scrubbed, debearded
3 tablespoons butter
1/2 cup chopped shallots
1 tablespoon chopped garlic
2 tablespoons all purpose flour
1/3 cup whipping cream
1/3 cup chopped fresh parsley
2 tablespoons Pineau des Charentes or 3 tablespoons white grape juice plus 1 1/2 tablespoons Cognac or other brandy
Preparation
Step 1
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.
Step 2
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 3/4 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.
