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June 2018

Cutch Oven Recipes

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Mussel Stew with Pineau Des Charentes Recipe

Mussel Stew with Pineau Des Charentes recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mussel Stew with Pineau Des Charentes recipe  PDF



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. Mi in Pineau des Charentes. Season with salt and pepper. Pour sauce over mussels and serve. From the Poitou, Charentes and amp Bordeau regions of France. Bon Appetit/May 94 Typed by Didi Pahl

Mussel Stew with Pineau Des Charentes recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
622 people have voted
Last Reviewed on 2018-06-18



Monday, Jun 18 2018 Download & Print Mussel Stew with Pineau Des Charentes recipe  PDF   Cutch Oven recipes RSS   New

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