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

Moules Po' pei (Spinach & Bacon) INGREDIENTS: 1 lb. mussels 1 garlic clove, chopped 4 oz. fresh spinach 3 oz. heavy cream 1 oz. butter Freshly grated nutmeg 1 small shallot, chopped 2 oz. grated Swiss cheese INSTRUCTIONS: Steam mussels just until the shell opens slightly. Remove top shell and place on oven-proof platter. Wash the spinach thoroughly. Bring a large saucepan of water to the boil, add a pinch of salt and the spinach and boil for 2 minutes. Drain and run cold water over the spinach for 2 minutes until it is cold. Squeeze the spinach well to remove as much water as possible. Melt the butter in a saucepan, add the shallot and garlic and cook over a low heat for 2 minutes. Add the cream, salt pepper and nutmeg and simmer gently for 10 minutes. Meanwhile, chop the spinach very finely. Add the spinach to the sauch and cook for 2 minutes. Spoon the sauce over the mussels. Sprinkle with the cheese, then place under a hot broiler for 3-4 minutes or until golden. Return to recipe index