INGREDIENTS

1 cup diced, raw hickory-smoked bacon
1 Tbs. red curry paste
1/2 cup white leeks
1 bag Canadian Cove 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

DIRECTIONS
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.