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mussels

A Maine Lobsta Dinnah

August 6, 2015

A Maine Lobsta Dinnah

After our wonderful morning trip to ‘The Hub’ for mussels, we had the most amazing dinner. It was a wonderful way to experience Maine all together.

Elaine set the table full of plate, bowl, platters to serve us freshly cooked corn, steamed lobsters, sauteed garlicky kale, and mussels. And, of course, wine!

A Maine Lobsta Dinnah

A Maine Lobsta Dinnah A Maine Lobsta Dinnah

Prior to cooking the lobsters, we showed them to Autumn. She was interested but still very cautious of them. Understandably!!

A Maine Lobsta Dinnah A Maine Lobsta Dinnah

While the lobsters and mussels cooked, Price and Autumn did some golf in the front yard.

And then the feasting began!!

A Maine Lobsta Dinnah

This wild child loved loved the corn on the cob, strawberries, and crackers she munched on for dinner. She didn’t try any mussels or lobster, which didn’t surprise me, but she did check them out.

A Maine Lobsta Dinnah A Maine Lobsta Dinnah

A Maine Lobsta Dinnah

She cautiously held on to the lobster tail as she examined it. She picked it up and slowly rotated it in her hands as she checked out the shell. It slipped out of her hands and almost hit her face. Oh, poor thing looked so spooked!

A Maine Lobsta Dinnah

There were some little pearls in the mussels that Price had picked for our dinner. One guy had like 12 pearls, but the majority of the mussels were pearl free and delicious.

We cooked up the mussels with some water, wine, and plenty of garlic. A little dip back into the briny broth after we removed the meat from the shells was all you needed before slurping them back.

A Maine Lobsta Dinnah A Maine Lobsta Dinnah

Sometimes you just need to give your lobster claw with a big rock to crack it up. I insist it’s a much better technique than using a cracker. Louder, but much better! ha!

A Maine Lobsta Dinnah

Dinner was thoroughly enjoyed!!

You can’t beat fresh seafood, good drinks, and wonderful company.

Filed Under: Exploring, New England Tagged With: lobster, lobster dinner, Maine, mussels

A Simple Mussels Dinner

September 25, 2011

I feel that a plate a steaming hot mussels that have been cooked with wine, butter, garlic, maybe even some onions, makes for a great appetizer to share with friends. Or to enjoy for dinner all by yourself. This is a great meal to make because it comes together so easily. All the while you are sipping some white wine. A splash for the mussels, a sip for yourself. Remember that.

I always just strolled into my local grocery store and picked up a bag of mussels to bring back home. But when I was in Maine over the summer we did things a little bit differently. We actually went out to pluck mussels right out of the waters around an island at low tide.

I had no idea how easy it would be. Just a few  fun steps and we were then feasting on fresh food. It was so satisfying to know that the mussels were fresh from the waters, no more than 30 minutes out of the water from when they were in the pot. Plus I think all our ‘hard’ work made them taste better.

1- Go to a place where you can get some fresh mussels. In this case E took us to a spot she calls The Hub off off Deer Isle, ME.

2- Meet a skiddish green crab along the way.

3- Spot some mussels. Target acquired. We came across a lot of mussels under the seaweed. Take a peek and maybe you will find a lot that way.

4- Pluck the mussels off their rocks. Pick a bit more than you think you will eat. Trust me.

5- Throughly clean the mussels. E removed some of the barnacles off as well prior to cooking them.

6) Enjoy with some wine, melted butter, and bread. We also had some corn that I removed from the ears and sauteed.

____________________

Whether you get the mussels fresh from the waters yourself or you go to a grocery store, you should make mussels any time you can. A few ingredients and you have a great dinner that works for any time of year.

Steamed Mussels

Serves 4

Ingredients

  • 3 pounds of mussels, cleaned and rinsed
  • 1 cup water
  • 1 cup white wine
  • 3 cloves of garlic
  • 1 small white onion, sliced (optional)
  • 2 tablespoons olive oil, plus more for the bread
  • 1/2 stick of butter
  • 1 loaf of bread
  • paprika
  • salt and pepper

Process

  1. Starting with the bread, half the loaf lengthwise. Pour olive oil over the bread, sprinkle with paprika. Lightly toast in a 225 oven.
  2. In a large pot, combine the water, wine, 2 cloves of garlic, onion, olive oil, and salt and pepper. Upon bringing to a light boil, add the mussels to the pot. Cover and cook for 6-8 minutes, or until the mussels have opened.
  3. While the mussels are cooking, in a separate small saucepan, add the garlic and butter. Melt on low.
  4. Serve the mussels with the toasted bread, seasoned melted butter, and a cup of the cooking liquid from the mussels. Enjoy with a big glass of white wine.
____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Fish and Shellfish, Recipes Tagged With: foraging for mussels, Maine, mussels, seafood, wine

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