posts

Bangs Island Chorizo Mussels is a popular dish that’s served year-round at the Saltwater Grille in Portland, Maine. Chef Nic Saindon shares it with us in the Maine Coast Fishermen’s Association cookbook, “Catch”.

Bouillabaisse is the classic fish stew from Marseille. It’s defined by a flavor packed broth enhanced by saffron that gives it a signature orange hue.

Heavy cream and butter are expected ingredients in butternut squash soup, but I made this flavorful Butternut Soup with Jonah Crab - dairy-free!

Caldo Verde is a traditional Portuguese soup thick with potatoes and kale. This version replaces the kale with Maine kelp, and uses smoked mussels.

This recipe for Catalan Clams with White Beans is shared by Sandy Garson of Bath, in the Maine Fishermen’s Association cookbook, Catch.

Cioppino is a hearty West Coast seafood stew that typically features shrimp and Dungeness Crab. My Maine version uses Jonah Crab Claws and lobster - ‘cause that’s where I roam!

Clams and Mussels en Escabeche is a classic chilled appetizer. Escabeche is the name for a number of dishes in Mediterranean and Latin cuisines.

Grilled Clams with Lemon-Chive Butter are easy to make, especially if you’re spending time at the grill.

Steamed Clams work with so many different flavors. Here I top clams with a bright Basil Pesto. It's a super easy preparation, great for a seafood lover’s summertime-weeknight dinner.

In French, scallops are called coquilles Saint-Jacques. Here is a simple preparation with Vermouth that my guests always love.

Maine is home to two varieties of crab, Jonah and Peekytoe, both of which make a delicious Crab Bisque.

Remoulade is a classic French seafood sauce that came to these shores via Louisiana’s Creole cuisine. It pairs beautifully here, with Jonah crab meat from the waters of Maine. My vibrant version is a nice alternative to the traditional sauce.

Jonah Crab-Stuffed Avocados is one of my favorite ways to serve Jonah crab from Maine. You can do this under the broiler when it's cold, but today I’m outside and using my grill!

Maine dayboat scallop advocate and purveyor, Togue Brawn, contributed this recipe that's long been a favorite of the customers and staff at J’s Oyster on Portland’s waterfront.

Gazpacho is an easy, elegant cold summer soup made with blended raw veggies. Full of flavor, my version is elevated to new heights with the addition of smoked Maine mussels. We have a video on the site showing you how to smoke fresh mussels. You’ll need about 8 ounces of meat.

This recipe for Grilled Clams & Mussels with Wine is a great shellfish appetizer to serve at an outdoor get-together.

Corn starts showing up around Maine in midsummer and for me it’s one of the best times of the year...

The combination of sweet Jonah Crab meat from Maine, Artichoke Hearts and nutty Gruyere, make this warm Jonah Crab and Artichoke dip a knockout!