On a whim some girlfriends and I decided to have a seafood night. I went to Harbor Fish Market after work and bought John’s River oysters from Maine and Blue Point oysters from Connecticut, Prince Edward Island mussels, and Gulf Coast shrimp.
Harbor Fish Market, Custom House Wharf, one of the best places for fresh seafood in Portland, Maine.
This was a major treat night! But it was all local or relatively so, so I didn’t feel too bad.
I steamed the mussels in my large dutch oven in white wine, whole crushed garlic cloves, a handful of sliced shallots, two small diced red potatoes, a couple tablespoons of butter, and salt and pepper. I judged the readiness by the smell of the alcohol in the wine burning off, and waiting for the mussels open up. Pretty delicious for my first try!
I learned how to shuck the oysters out of desparation with a flat head screw driver. It was fun! I didn’t get through them all though because my arm was getting tired. Instead of using bottled cocktail sauce I put a handful of cherry tomatoes, two stalks of celery, worcestershire sauce, lemon juice, half a yellow onion, three horseradishes, and a few dashes of chili powder in the food processor until smooth. It was a super fresh and flavorful variation of cocktail sauce, though not the same flavor.
We alternated using the cocktail-sauce concoction with tobasco and lemon juice. Yum! A totally delicious and extravagant meal.
You Need Food 