Although the weather’s quickly turning cooler, we managed to sneak in a few more days on the island. And even if it is cooler, it’s always sunny when you have the right accessory! After hanging around the cottage for awhile we decided to go in search of some lunch and some fun at a place a friend had told us about, Linekin Bay Resort. The kids hopped on the Holiday. And we eventually managed to get them IN the boat, instead of on it, and got underway.
After a short boat ride our captain and co-captain announced we had arrived.
And boy, what an arrival! Following the path up from the dock, you walk under a juniper canopy and emerge in the middle of perhaps the most charming coastal resort in Maine.
While the kids played shuffleboard and splashed in the salt water pool, Nick and I gorged ourselves on a delicious platter of mussels.
After a great afternoon we headed back to the island with full bellies and ideas for mussel recipes dancing in my head.
The next day we left the island and headed back to New Hampshire ready to try our hand at recreating a perfect dish of Maine mussels.
One last walk to the dock…
Goodbye beautiful view!
Goodbye Stella, the boys’ favorite island dog!
Once back home the boys got busy debearding mussels.
Although cleaning the mussels can be a bit of a hassle, it turns out that it’s one of my boys’ favorite things to do! Hooray! As a result, dinner was ready in no time.
And the mussels were gone in the blink of an eye, leaving lots of delicious broth to sop up with some crusty bread. A great recipe, and a great way to bring a bit of our island home back to the “real world” with us.
- 4 lbs. mussels
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 3 shallots
- 4 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1.5 cups white wine
- 1.5 cups chicken stock
- 4 Tablespoons cream
- 4 Tablespoons parsley
- Rinse the mussels under cold water and debeard. Grab the hairs coming out of the shell and pull towards the hinged part of the shell until they rip clear.
- Place the cleaned mussels into bowls of water while you prepare the other ingredients. The mussels will open their shells (any that don’t open, or that don’t close when you tap on them, should be discarded), and dispel any sand/rocks in the shell.
- Meanwhile, chop the shallots and add to a medium hot pan of melted butter and olive oil.
- Saute the shallots for about 5 minutes and then add the chopped garlic.
- Stir for about :30 seconds, until fragrant.
- Add wine, chicken stock and salt to the pan and give it a good stir.
- Add mussels, and cover, reduce heat and simmer for about 8-10 minutes.
- Again check for any unopened mussels and discard them.
- Stir in cream and parsley.
- Serve immediately in a big bowl with crusty bread on the side.