INGREDIENTS

INSTRUCTIONS

Scrub the mussel shells and cut away the 'beard' that protrudes from the
shell. Discard any mussels that are opened, and simmer the remaining
mussels in the fish stock and white wine. until the shells are opened,
about 15-20 minutes. Lift the mussels out of the liquid and allow to cool.
Remove the mussels from the shells, discarding any un-opened shells.
Reserve a few empty mussel shells for decoration. Strain the liquid through
a fine sieve and set aside.
Heat the butter and add the chopped onions, bacon and garlic and saute for
3 minutes until golden. Add the chopped carrots, leeks, celery, sprigs of
thyme and bay leaves and stir well coating with the butter. Continue to
cook over a medium heat for 10 minutes or until vegetables begin to soften.
Sprinkle over the flour and curry powder (if using) and stir to distribute.
Raise the heat and add the white wine and boil until most of the wine has
evaporated, about 3 minutes.
Add the mussel liquid and simmer, covered for 20 minutes. Add the mussels,
cut in half lengthways and milk and simmer a further minute or two, season
to taste with salt and pepper. Just before serving, stir through most of
the diced tomatoes and parsley, and garnish with a mussel shell, some
remaining tomato and parsley.
Converted by MC_Buster.
Per serving: 4008 Calories (kcal); 116g Total Fat; (34% calories from fat);
267g Protein; 235g Carbohydrate; 754mg Cholesterol; 8296mg Sodium Food
Exchanges: 1 Grain(Starch); 34 Lean Meat; 20 Vegetable; 0 Fruit; 5
1/2    Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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