Pemaquid Lobster & Seafood




4 lbs  mussels                6 cloves of garlic,, crushed

1 cup dry white wine                       1/2 teaspoon curry powder

pinch of nutmeg                               

3 sprigs of thyme                            2 tbsp flour

2 bay leaves                                  1 cup half & half or coconut milk

1 small onion , finely chopped          ground pepper

1/4 cup butter ( 1/2 stick)                chopped fresh dill for garnish

1 fennel bulb, thinly sliced


1. Scrub the mussels and discard any damaged or open ones that don't close when tapped with a knife.


2. Combine wine, nutmeg, thyme, bay leaves and onions in a large saucepan and bring to a boil. Add mussels and cover. Cook 4-5 minutes until the mussels open. Remove with a slotted spoon. Any mussels that do not open in a few minutes discard. Reserve the liquid and mussels separately.


3. In a  large clean pan melt the butter and gently fry the fennel and garlic for 4-5 minutes until softened.


4. Stir in curry powder and flour and cook for 1 minute. Remove from heat and gradually blend the cooking juices from the mussels. Return to the heat and cook for 2-3 minutes.


5. Stir in half & half and pepper. Add mussels and heat through for 2-3 minutes. Garnish with dill and serve hot.


Notes: This has become one of our favorite ways to enjoy mussels. Don't forget the crusty bread to soak up the juices.








1 large diced tomato

1 tablespoon chopped fresh cilantro

1 diced jalapeno pepper, seeds removed

1 cup dry white wine

2 scallions , sliced

2 lbs  mussels

1 tablespoon butter

4 lemon wedges


Put the first 5 ingredients into a large pot with lid.  Bring to a boil.  Add mussels and steam 4-5 minutes.  Turn off the heat, add butter and toss mussels.  Season with salt and pepper.  Serve with lemon.

4 servings.


Notes:  Discard any mussels that do not open.