Recipe: Bangs Island Baked Mussels

In each Issue of Maine the Way we will be featuring a story on how Maine foods (and drinks) get from their source to our plates.  In Issue 01 we delved into the winter mussel harvest on Casco Bay, with this featured recipe.  To read more about the story behind these Mussels, pick up a copy of Issue 01.

Bangs Island Baked Mussels

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Bangs Island Mussels

Can of Beer (not too heavy)

Plum Tomatoes

Fresh Parsley

Fresh Rosemary

Grated Parmesan Cheese

Breadcrumbs 

Salt

Olive oil

2 Pounds

12 Ounces

5 sliced medium fine

1 Tablespoon finely chopped

1 Tablespoon finely chopped

1 Tablespoon

¼ Cup

to taste

to taste

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Rinse Bangs Island Mussels in cold water.  Discard any open mussel that does not close with a gentle tap.

Bring can of beer to boil in large heavy pot.  Pour in Mussels and steam/boil for 3-5 minutes.  Mussels should all be open.  Any Mussels still closed should be discarded. 

While Mussels are cooking, combine breadcrumbs, parsley, rosemary and parmesan cheese in small bowl.  Mix well.  Slice tomatoes but not too thinly.

Remove the Mussel meat from the shell.  Separate most of the empty shells into halves.  On a half shell, place 2 Mussels.  Top with slice of tomato and sprinkle a little breadcrumb mixture over tomato slice.  Add a pinch of salt on top and multiple drops of olive oil to taste.

Arrange side by side on a baking sheet.

Bake at 350 degrees for 10-15 minutes until breadcrumb mixture is golden brown.

Serve as an appetizer or side dish for 4

Note:  This recipe is savory and simple.  Adding special flavors like fresh garlic, sliced hot peppers and/or sherry creates a much bolder taste. Double everything except beer to serve 8.