Maggie's Farm

I like all kinds of seafood. Shellfish especially. Mussels in a tasty broth, you betcha. No cilantro is my rule.

While banging around the New England coast on our boat this week we stumbled in the best mussels I've ever had - and I've had lots of them. Noah's in Essex, CT, on the river. Seafood place.

For one thing, these were large mussels, not the 2" ones. But they were steamed in their broth with the following ingredients: harissa, chermoula, cherry tomatoes, plenty of whole garlic cloves, chopped shallots. With toasted bread of course.

I had no clue what harrissa or chermoula were, but have to make me some chermoula soon (no cilantro). I think it would be good for baked Cod.

I'd be happy to live on those mussels for a week. With some wine of course. It's not that mussel broth require all of those ingredients, but it was amazing.

Mussels are "farmed," of course, nowadays. It's a real business and I am a good customer.