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Mouclade au Pineau des Charentes

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Mouclade au Pineau des Charentes
    Posted: 30 December 2012 at 08:19
Mouclade au Pineau des Charentes, in French translates to Mussels with Pineau des Charentes, which is produced from Cognac and Grape Must, and is inclined to lend the most subtle and extraordinaire aromas to the sauce. 
 
This  dish contains,  small, sweet Moules (mussels) from the Atlantic Coast, and is prepared in a classic stew with cream, leek and shallots. 
 
 
Margaux took this photo of the Hotel & Restaurant Schwanen - in Rapperswil, Switzerland on Lake Zürich.  
  
 
This recipe was given to me, at the Schwanen Hotel & Restaurant on Lake Zürich, in Rapperswil, a bit shorter than a one hour cruise from the Zürich Centre Harbour.
 
Here are fresh mussels served with French Fries ... the grandchildren downed them !
 
 
 CHEZ LEON - MUSSELS WITH FRENCH FRIES ...
 
On a mussel tasting ...
 
 
 
MUSSEL STEW WITH PINEAU DES CHARENTES
 
2 cups dry white wine
2 bay leaves
1 tblsp. minced fresh thyme herb
a pinch of saffron threads
a pinch of cayenne
2 pounds of mussels scrubbed and de-bearded
3 tblsps. cream Swiss butter
1/2 cup minced shallot
1 tblsp. minced garlic
2 tblsps. AP Flour
1/3 cup heavy cream
1/3 cup fresh minced parsley
1 small finely minced leek
3 tblsps. White Grape Juice and 2 tblsps. Cognac or Brandy can be subbed for the Pineau Des Charentes
 
1)  mix together the dry white wine, 2 bay leaves, thyme, saffron and cayenne in large Dutch Oven over medium to high heat
2) boil 3 mins.
3) incorporate the mussels and cook 4 mins. until they open
4) remove mussels from heat
5) using a slotted spoon, transfer the mussels to a serving bowl or platter and discard any that do not open
6) cover and maintain their heat
7) reserve the cooking liquid
8) melt butter in a large skillet and add the leek, shallot and the garlic and sauté 3 mins. Then, add the flour and stir 1 minute.
9) whisk in the reserved cooking liquid and boil until reduced 3/4 cup, 6 mins.
10) Now whisk in the cream and parsely and reduce heat to medium low and simmer until liquid is reduced to 1 cup; 2 1/2 to 3 minutes.
11) add the White Grape Must and the Cognac or Brandy and season with salt and freshly ground black pepper and serve the mussels with a drizzle of sauce and hot oven warm bread to dip.
 
Serve with Dry white wine or sparkling white of choice.
 
Enjoy,
Margi.
 
 
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