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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