Mussel Stew with Pineau Des Charentes

• 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
• 1/2 cup shallots chopped
• 1 tablespoon garlic chopped
• 2 tablespoons flour, all-purpose
• 13 cup heavy whipping cream
• 13 cup parsley leaves chopped
• 2 tablespoons pineau des charentes
• 3 tablespoons white grape juice

1. Combine first 5 ingredients in large Dutch oven over high heat.
2. Boil 3 minutes.
3. Add mussels.
4. Cover and cook until mussels open, about 4 minutes.
5. Remove from heat.
6. Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open; cover and keep warm.
7. Reserve cooking liquid.
8. Melt butter in heavy large skillet over medium heat.
9. Add shallots and garlic and saute 3 minutes.
10. Add flour and stir 1 minute.
11. Whisk in reserved cooking liquid.
12. Boil until reduced to 3/4 cup, about 7 minutes.
13. Whisk in cream and parsley.
14. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 3 minutes.
15. Mix in Pineau des Charentes.
16. Season with salt and pepper.
17. Pour sauce over mussels and serve.

white wine, bay leaves, thyme, cayenne pepper, mussels, butter, shallots, garlic, flour, heavy whipping cream, parsley, pineau des charentes, white grape juice

Taken from recipeland.com/recipe/v/mussel-stew-pineau-des-charente-44876 (may not work)