Grand Marnier Mussel Stew was a recipe that was created for a contest given to San Francisco chefs for alternate food creations for Thanks Giving. This mussel stew being an alternative for the traditional clam chowder. The recipe is in two movements: a fume with mussels in alcohol and cream based soup with potatoes and vegetables. Fume • 4 tbsp. Butter • ½ c Bacon or salt pork or barbecued tofu depending on your pleasure, chopped • ½ c each carrots, celery, onions, mushrooms, parsley, chopped fine • 2 cloves garlic, smashed & chopped • 1 tbs. Each oregano & thyme • Dash saffron, curry. & fresh cracked pepper • 5 lbs. Mussels • 1 cup each brandy and Grand Mariner Melt the butter; put in the spices. meat or meat substitute, and sauté the vegetables in descending order of toughness. When onions are clear and carrots are soft, dump in Mussels. Don’t bother to clean the shells … adds more flavor. Pour in liquor cover to steam. Remove Mussels when shells open and meat...