Pemaquid Mussels & Corn Broth

Chef Jennifer Carroll

With the last days of summer upon us, I wanted to celebrate both corn and tomatoes together in a dish before they disappear til next year. Growing up in Philly I was lucky enough to have Jersey Corn and Tomatoes piled highin every market and celebrated on every restaurant’s menu. I love all types of seafood with these magical ingredients but, I especially love a huge bowl of steamed Pemaquid Mussels with them. While I was at the farmers market I kept getting blasted with the scent of fresh basil from the winds blowing in my face. All I could think about then was making pesto and there, at that moment the dish was born.

Pemaquid Mussels are grown sustainably using the raft & rope method on a small farm in Maine not too far from Prince Edward Island which we all know is famous for their mussel cultivation. The cold waters along the coast of Maine, in Frenchman Bay, keep the mussels sweet, briny and delicious. plus the meat inside is on average 35-50%larger than wild mussels and I have happily become a huge fan of them. Bonus they are grown in America!

We were honored at Pemaquid mussel farms to have Chef Jennifer Carroll of Spice Finch Restaurant feature our Pemaquid Mussels in her online recipe collection. To view this recipe and more recipes by Jennifer Carroll of Carroll Couture Cuisine please visit

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