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