Our Favorite Recipes!!!

Enjoy these recipes at home with Family or Friends!  Make sure you visit the Member Products page to find out where you can get fresh Maine farmed seafood!

New England Mussel Chowder

Serves up to 4

2 lbs. Great Eastern Mussels rinsed and debearded
2 oz. salt pork, diced
1 large onion, medium dice
1 Tbs all-purpose flour
2 medium potatoes, peeled and cubed
2 cups warmed light cream
salt and pepper to taste

Directions:

In a large pot, steam mussels in one cup of water until the shells open. Remove mussel meats and cut in half.  Save 1 ½ cups strained mussel broth.  In a medium sauce pan, sauté salt port until partially rendered.  Add onions and cook until transparent.  Add flour and blend.  Add broth, stir and bring to a boil.  Add potatoes, cover and boil for 10 minutes. Remove from heat, add mussel meats and cream.  Salt and pepper to taste.

This Recipe is courtesy of Great Eastern Mussel Farms. Find more interesting recipes at:
Great Eastern Mussels

For a printable version of this recipe click here.

Grilled Salmon in Tequila-Lime Marinade

4 Atlantic salmon steaks or fillets
(6-8 oz each)
3 oz tequila
2 tbsp lime juice
½ tsp lime zest
2 tbsp chopped cilantro
3 tbsp olive oil
1 tbsp fresh ground pepper
½ tsp salt

Directions:
Combine marinade ingredients and marinate, covered in refrigerator for 2 hours.  Broil on clean, well oiled barbecue grid over medium heat, about 5-6 minutes each side.

This recipe is courtesy of the Maine Department of Marine Resources.

For a printable version of this recipe click here.

Fiery Oysters on the Half Shell

Serves: Six to Twelve (6 - 12)

4 Dozen Oysters 2 Tbsp Butter
1/4 C Louisiana Hot Sauce 1/2 tsp Garlic Salt
1/4 C Scallions Minced 1/2 C Red Bordeaux Wine
2 Tbsp Fresh Lemon Juice 1/2 tsp Paprika
1 tsp White Pepper 1 Tbsp Fresh Parsley (minced)

Directions:
Thoroughly scrub oyster clean of dirt. Shuck the oysters over a small mixing bowl to catch the juices. Discard top shell and gently free the oyster from the bottom shell but leave it in the shell. Place on a platter and refrigerate for one hour.  In the small mixing bowl, combine with the oyster juices, Louisiana hot sauce, red Bordeaux wine, scallions, lemon juice, butter, white pepper, and garlic salt. Microwave for one minute then stir and microwave for an additional minute. Refrigerate for one hour. Remove from refrigerator and stir.

Gently spoon a very small amount of sauce onto each oyster.  Sprinkle lightly with fresh minced parsley and paprika. Place on an ice covered platter and serve.

This recipe was courtesy of the Maine Aquaculture Innovation Center. Get more recipes and the Celebrating Aquaculture Cookbook from MAIC

For a printable version of this recipe click here