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

Pan-Roasted Mussels with Red Curry, White Wine and Smoked Bacon INGREDIENTS: 1 cup diced, raw hickory-smoked bacon 1 Tbs. red curry paste 1/2 cup white leeks 1 bag mussels (2 lbs.) 1/2 cup chopped fennel 4 cups chicken broth 1 cup sliced mushrooms 1/2 cup chopped fresh mint 2 Tbs. minced garlic 2 Tbs. unsalted butter 1 cup dry white wine Kosher salt and cracked black pepper to taste 1 cup coarsely chopped ripe tomatoes INSTRUCTIONS: Cook bacon in a heavy pot over moderately high heat until the fat is beginning to crisp. Add the leeks, fennel, mushrooms and garlic; cook until just tender. Add the white wine and stir to release any food sticking to the inside of the pan. Add tomatoes, red curry paste, mussels and chicken broth. Cover pot cook for about 5 minutes or until mussels have opened. Finish by stirring in the chopped fresh mint and butter. Season with salt and pepper to taste. Spoon mussels into 4 large soup bowls. Ladle broth and vegetables over mussels. -- Melissa Derbyshire, Port Clyde, ME Back to Recipe Contest Page