RecipesPost Office Box 141
Long Cove Road
Tenants Harbor, Maine USA 04860
Tel: 1-888-229-1436
info@greateasternmussel.com

The Last Mango in Coupeville. A Regional U.S. recipe by Cathy Silvey and Richard Wood, Mercer Island, Washington. Winner of Second Place in the 1993 GEM National Recipe Contest.
INGREDIENTS:
3 cloves garlic, chopped
1/4 medium onion, chopped
2 Tbsp. fresh ginger, chopped
2 Tbsp. olive oil
1/2 red bell pepper, chopped
1 cup white wine
2 lbs. mussels
1 cup jack cheese, grated
2 Tbsp. flour
1/2 cup cream
2/3 lb. fresh linguine or angel-hair pasta to serve two
1/3 cup pine nuts, roasted
2 tsp. fresh rosemary, chopped
1 large mango, chopped


INSTRUCTIONS:
In 6-quart cooking pot, sauté garlic, onion and ginger in 1 tablespoon olive oil over medium heat until onions are translucent. Add red pepper and cook another minute. Add wine and mussels. Cover and steam until mussels just begin to open. Coat cheese with flour (shake together in bag) and add to mussel pot along with the cream. Stir well and continue to cook covered until the mussels are all open. Cook pasta in boiling water until done. Drain. In large serving dish, toss pasta with 1 tablespoon olive oil, pine nuts, and rosemary. Top with mussels. Garnish with mango. Serves 2.

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