Rope Grown Maine Mussels

Sustainable. Local. Fresh. Natural. Healthy.

Our Favorite Mussel Recipes

Mussels Newburg

2 tablespoons butter or margarine
2 cups (500 grams) cooked and drained fresh steamed mussel meats
3 tablespoons dry sherry or Marsala
3 tablespoons cornstarch dissolved in 1 quart (1 liter) milk
2 egg yolks, beaten
Salt, pepper, and paprika
Bread for toasting

In saucepan over medium heat, melt butter and add mussels. Sauté about 5 minutes. Add wine and cook about 2 minutes more.

Add milk mixture and cook, stirring constantly, until thickened. Remove from heat. Spoon a little sauce into egg yolks, blend, and slowly beat all into sauce. Add salt, pepper and paprika to taste. Return to heat and cook, stirring constantly, just until hot; do not overcook or egg will separate. Cover and keep warm while toasting bread. Cut toast diagonally twice to make toast points. Serve Newburg with rim of toast.

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