What makes Hollanger and de Koning mussels so unique? Read on to discover how the Ducth Mussel tecnique came to Maine.Read More
For the gazpacho:
1# ripe Roma tomatoes (or other sweet tomato), rough chopped
1 English cucumber, peeled, rough chopped
1 red bell pepper, rough chopped and seeded
1 small red onion, rough chopped
1 red jalapeno, sliced and seeded
½ c sherry vinegar
½ colive oil
1T mustard powder
Agave to taste
Salt and pepper to taste
For the mussels:
1# Hollander and Dekoning mussels
2 cloves garlic, sliced
2 shallots, sliced
5 sprigs tarragon or thyme
2c white wine
In a blender, puree all of the chopped vegetables in 3 batches, each batch with a sprinkle of mustard powder, a splash of vinegar, salt, and pepper. Once the mixture is spinning well, drizzle in olive oil to emulsify. After each batch, strain through a fine sieve. After the last batch, season to taste with salt, pepper, and if it is too acidic or bitter, balance with a drop or two of agave. Refrigerate overnight to let the flavors meld.
In a large pot, sweat shallots and garlic in olive oil over medium heat. Once they are translucent, add the mussels and herbs, stirring to coat with the oil. Add the wine and partially cover until mussels open. Transfer the mussels to a separate dish in order to cool. Once cooled, pick the meat from the shells and reserve in a separate container. Drizzle with a touch of olive oil.
Toss the cooled mussel meats with raw tomatoes, zucchini, cucumbers, or other later summer vegetables to create a light and savory main course. Pour the gazpacho table side for a truly indulgent event.
Bekah whipped up a fabulous mussel recipe to showcase our Hollander & de Koning mussels. This side dish has great flavors from all the fresh herbs to the use of the mussels' liquor. Make sure to use plump mussel meats like Hollanders for a nice mouthful.
Yields 6 cups
- 2 lb Hollander and Dekoning mussels, rinsed
- 1 can navy beans, drained and rinsed (low sodium if possible)
- 2 large shallots, minced
- 1 clove garlic, minced
- 2 tbsp olive oil, divided
- ½ cup dry sherry
- ½ small red onion, diced
- ¼ cup red pepper, diced
- ¼ cup yellow pepper, diced
- 2 tbsp chopped tarragon
- 1 tbsp chopped parsley
- 1 tsp sherry vinegar salt and pepper to taste
In a large deep skillet or wide pot, heat 1 tbsp of olive oil over medium heat. Add garlic and shallot and cook until tender and translucent. Add the mussels and stir to coat, then add the sherry and cover to steam the mussels open. Once the mussels are open, transfer to a separate dish to cool.
In a separate bowl, add the beans, herbs, veggies, oil, and vinegar. After the mussels cool, pick the meats and add to the bean mixture. Stir gently to incorporate, and season with salt, pepper, and the remaining liquor from the mussels.
Serve warm or chill in an airtight container. The salad can be served over a bed of greens as a first course, or placed on top of crostini for an elevated hors d’ oeuvre. Or, it can be eaten straight out of the container just like Connie likes to do!
THIS WEEK ONLY STARTING 8/11 THROUGH 8/15 -- FOR EVERY 5 BAGS OF H&D MUSSELS, GET 1 FREE
FOR IMMEDIATE RELEASE: AUGUST 11, 2014
Fiona de Koning
Acadia Aqua Farms
Down on the farm, mussels back in top form!
BAR HARBOR, ME: It has been tough up here on the coast of Maine. The winter was “double strength brutal” according to our boat captain and seasoned farmer, Theo de Koning. Then there followed an intensive spawn period that went on much longer than we have seen on this side of the Atlantic.
The water temperature is lower this summer than the previous year. This has resulted in a nice, delicate consistency, and full flavor in the new meats of these summer mussels.
Mussels are on our menu every week. You can always trust a farmer who enjoys their own produce, and they are “wicked good” right now! In summertime, we love to eat mussels steamed with wine, garlic, black pepper and a few chopped vegetables (leeks, onion, red and green peppers and a bay leaf), which is best served with nice crunchy bread.
There are so many fun ways to serve mussels and we use them in many recipes, but in summertime, it is good to keep it simple, to enjoy these succulent shellfish while still having time for all the summer activities on the coast!
About Acadia Aqua Farms: Acadia Aqua Farm is a family-owned Maine company based in Bar Harbor. It is currently the largest shellfish leaseholder in the State of Maine. The owner, Theo de Koning, is a fifth generation Dutch mussel farmer and has been farming for more than twenty years. For more information about the de Konings and their mussels, please visit http://www.acadia-aquafarms.com.