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It worked. Today, Great Eastern Mussel Farms has 50 full-time employees, and the company’s mussels are available in grocery stores across the country.
The company’s rafts dot the Maine coast near St. George. The mussels hang off these floating rafts for 18 months, suspended from great ropes into the seawater—a technique known as rope-farming. Always environmentally aware, Davison avoids net-hauling that sweeps the ocean bare and catches many “unwanted” fish and shellfish.
Although U. S. mussel consumption has doubled since the year 2000, Davison’s main concern is still “just getting the word out.”
Misunderstood Mussels
One of the most prolific feeders of the sea, mussels filter 10 to 15 gallons of water a day, consuming nearly everything in it. A rich source of protein, they are also very lean, with only 4g fat per 3 ounces of cooked meat. Like other mollusks, including clams and oysters, mussels are kept alive until cooking. Store them in an open container instead of wrapping them in plastic as they need to breathe. Mussels that are alive will close tightly when their shells are pressed together. Those that don’t should be thrown out. Likewise, only serve those that have opened upon cooking. Once cooked, mussels will slip easily from their shells.
Coconut Curry Mussels
Ingredients
2 garlic cloves, halved
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
¼ teaspoon salt
¾ cup light coconut milk
2 pounds mussels, cleaned and debearded
¾ cup chopped fresh pineapple
¼ teaspoon coarsely ground black pepper
Cilantro
2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro. Serves 2.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
Mussels Provençal
Ingredients
½ cup finely chopped red onion
1 medium fennel bulb, trimmed and chopped
2 garlic cloves, minced
1 large tomato, cored and chopped
1½ teaspoons chopped fresh rosemary or ½ teaspoon
dried
1 teaspoon fresh thyme leaves or ½ teaspoon dried
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup dry white wine or dry vermouth
2 pounds mussels, cleaned and debearded
2. Add tomatoes, rosemary, thyme, salt, pepper and wine. Bring to a boil. Add mussels and toss. Cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Serve with French bread to soak up the juices. Serves 2.
Recipe by Brce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
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