My Sundays are spent at the Newburyport Farmers' Market, selling my bakery items. While it's great to be outside and meeting people, one real drawback to selling at the market is that I don't get to shop at all. So imagine my pleasure at the end of last day's market when a boy ran up to me and handed me a bag of wild mussels (what a gift!). They were from Eastman's Fish Market, a fisherman-owned and operated seafood market in Seabrook, NH. Eastman's offer a CSF (Community Supported Fishery) program. They are a fantastic addition to our market.
- 2 lbs mussels, prepared for cooking: rinsed well, any beards removed, dead mussels discarded
- 3 tablespoons butter
- 1/2 cup chopped green garlic (or 1 bunch scallions, chopped and 2 cloves minced garlic)
- 1 dried chile pod (optional)
- 1 cup sorrel, cut into thin strips (or minced herbs like parsley, dill, chives, and/or fennel)