Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Roasted Garlic Mussels in Andouille Lager Broth INGREDIENTS: 10 oz. mussels 1 tsp. softened butter 1 Tbs. olive oil 2 tsp. fresh thyme, chopped 2 Tbs. Andouille sausage, finely diced 1 Tbs. fresh basil, thinly sliced 2 tsp. roasted garlic, chopped 1/2 tsp. lemon zest, finely grated 1 tsp. shallots, finely diced Salt & pepper to taste 1/2 cup Beer, lager style 2 lemon wedges Green onions, 2" diagonal slices 2 sprigs purple kale INSTRUCTIONS: In a large pot, heat olive oil over medium heat. Add andouille sausage and cook until meat has begun to brown, about 2-3 minutes, stirring frequently. Add roasted garlic and shallots, continue cooking for an additional minute. Add green onions and seasonings. Mix well. Add beer and bring to a simmer. Add mussels and cover with a tight fitting lid. Simmer for approximately 4-5 minutes, occasionally shaking the pot, until the mussels have opened. Remove mussels with tongs and arrange on large serving platter. Cover and place in a warm area. To the broth, add butter, thyme, basil and lemon zest. Simmer for 1-2 minutes until broth has lightly thickened. Remove and pour evenly over mussels. Garnish platter with lemon wedges and purple kale sprigs. Serve immediately with warm, crusty bread. -- Michael Watz, Bloomington, IL Back to Recipe Contest Page