LOBSTER AND MUSSELS
CURATED BY ICO
CCB45 MA
Hard shell lobsters from Plymouth, MA and wild mussels from Maine. SHOP.ISLANDCREEKOYSTERS.COM
CURATED BY ICO
The mussels are wild from Maine. Some of the mussels will need to be debearded. The “beard” looks like a thread or a piece of seaweed that grows on the outside of the shell. It is pretty tough though – you don’t want to eat that part. It is the part of the mussel that attaches to a rock or another shell to hold the mussel in place while it grows. Use some scissors to cut the beard off before cooking. SHOP.ISLANDCREEKOYSTERS.COM
The lobsters come from just around the corner in Plymouth, MA. They are harvested by Todd Jesse, a commercial lobsterman, now oyster farmer, and long time friend of ICO. These lobsters have a hard shell, rather than a soft shell. Lobsters molt each year (mostly in the summer) when they outgrow their shell. Their new shell is “soft”. The shell hardens through the fall. The hard shells make them safer to ship to you! They might be a bit trickier to open, but check out this video: https://www.realsimple.com/foodrecipes /cooking-tips-techniques / cooking/how-eat-lobster
CCB45 MA
Cooking the lobsters and mussels
LOBSTER AND MUSSELS
Lobster DIRECTIONS: In a large pot (the bigger the better) bring 2-3” of water to a rolling boil with a steaming rack if you have one (not required). Add enough salt so it tastes like the ocean (1/4 – ½ cup). Add lemon juice, lemon rinds and Old Bay Seasoning to the water if desired. Remove the bands from the lobsters with kitchen shears or your hands (if you like to live dangerously).
When water returns to a rolling boil add the lobsters, cover and cook for 18-20 minutes. (Be careful that the pot does not boil over so you don’t have to spend 30 minutes cleaning the stovetop after you eat!) Remove lobsters from pot and rinse under cold water in sink. Serve immediately.
MELTED BUTTER: Simmer unsalted butter and lemon juice. Stir in salt to taste.
INGREDIENTS: 2 tbs shallot 2 tbs garlic White Wine 1/2 stick of butter Herbs: Parsley and Chives
DIRECTIONS: Cook the 1/2 stick of butter on medium Add the shallots and garlic and sweat until translucent (not BROWN) Add modest salt and pepper Add mussels to the mixture Swirl it and coat the mussels After a minute add 2 cups of white wine Cover As soon as mussels open they are done Every mussel is their own individual spirit animal - so take out cooked ones and let other open at their own pace Then once all are open add them back into the pan Add chopped fresh herbs Toss, check for seasoning and serve with warm crusty bread, tomatoes and enough vinaigrette as you’d like
MUSSELS AND LOBSTER
Mussels
CURATED BY ICO
CCB45 MA
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