Finger bowls at the ready for a classy mussel recipe that packs ... Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels ...

For the aïoli, peel the garlic and remove the central green germ from any of the ... When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained ...

pull out the dark threads that protrude from the shell. Do this just before cooking; mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

The shells of clams range from gray to speckled brownish-white. In contrast, mussels are dark blue to dark green or black, ...

“Eating a simple bowl of mussels, scooping the broth with the shell, is one of the great hands-on dining pleasures of eating Maine shellfish,” said Kirby Sholl, chef de cuisine at The Good ...