Mussel Stew With Pineau Des Charentes

This elegant yet approachable Mussel Stew with Pineau des Charentes brings the coastal flavors of France to your dinner table. Plump, fresh mussels are steamed open in white wine and aromatic herbs, then nestled in a velvety sauce enriched with butter, shallots, garlic, and whipping cream. The addition of powdered saffron lends a golden hue and subtle earthy notes, while a splash of Pineau des Charentes adds a distinctive fruity depth. Perfect for a romantic evening or a sophisticated weeknight meal, this dish balances briny seafood with creamy richness. Serve with crusty bread to soak up the luxurious sauce.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 613.9

Description

This elegant yet approachable Mussel Stew with Pineau des Charentes brings the coastal flavors of France to your dinner table. Plump, fresh mussels are steamed open in white wine and aromatic herbs, then nestled in a velvety sauce enriched with butter, shallots, garlic, and whipping cream. The addition of powdered saffron lends a golden hue and subtle earthy notes, while a splash of Pineau des Charentes adds a distinctive fruity depth. Perfect for a romantic evening or a sophisticated weeknight meal, this dish balances briny seafood with creamy richness. Serve with crusty bread to soak up the luxurious sauce.

Directions

1
Combine the dry white wine, bay leaves, saffron, and cayenne pepper in a large Dutch oven over high heat.
2
Bring the wine mixture to a boil and cook for 3 minutes to infuse the flavors.
3
Add the scrubbed and debearded mussels to the pot.
4
Cover the pot and cook until the mussels open, about 4 minutes.
5
Remove the pot from the heat. Using a slotted spoon, transfer the opened mussels to a serving bowl.
6
Discard any mussels that did not open during cooking. Cover the bowl to keep the mussels warm.
7
Reserve the cooking liquid in the Dutch oven.
8
Melt the butter in a heavy large skillet over medium heat.
9
Add the chopped shallots and garlic to the skillet and sauté for 3 minutes until softened.
10
Stir in the flour and cook for 1 minute to remove the raw flour taste.
11
Whisk in the reserved mussel cooking liquid gradually to avoid lumps.
12
Bring the sauce to a boil and simmer until reduced to about 3/4 cup, roughly 7 minutes.
13
Whisk in the whipping cream and chopped parsley.
14
Reduce the heat to medium-low and simmer for 3 minutes, or until the liquid reduces to 1 cup.
15
Mix in the Pineau des Charentes and season with salt and pepper to taste.
16
Pour the finished sauce over the mussels in the serving bowl and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 613.9kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 1.7g9%
Cholesterol 97.6mg33%
Sodium 139.9mg6%
Total Carbohydrate 90.9g31%
Dietary Fiber 19.8g80%
Sugars 28.0g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mussel-stew-with-pineau-des-charentes/