Abel’s Lobster and Bar Harbor Catering Company are proud to be a part of the Gulf of Maine Research Institute’s Tastemakers program, which highlights businesses that are committed to putting a diverse range of local fish, shellfish, and sea vegetables front and center. “Right now, about 90 percent of our seafood is locally sourced, and we’re aiming to get to 100 percent this season,” says head chef Tonia Brereton. “This dish is one of our most popular for a reason—the mussels from Trenton, Maine, have a naturally sweet, rich flavor, and the spice in our sauce pairs beautifully with them, creating a dish that is both comforting and bold.”

Makes 2 servings

INGREDIENTS

1½ pounds mussels
1 teaspoon olive oil
1 tablespoon peeled and finely chopped shallots
1 teaspoon minced garlic
1½ ounces white wine
1 tablespoon Dijon mustard
2 tablespoons gochujang
3½ ounces coconut milk
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives

INSTRUCTIONS

1. Add the oil to a large frying pan with a tight-fitting lid over medium heat.
   
2. Add the shallots and garlic to the pan and saute for 1 minute.
   
3. Add the mussels and toss with the shallots and garlic. Cover the pan and allow the mussels to steam for about 2 minutes.
   
4. Add the white wine and reduce the liquid by half.
   
5. After the wine is reduced, add the Dijon, gochujang, and coconut milk. Allow the mussels to finish cooking, about 5 minutes or until all mussels are fully opened.
   
6. Finish with finely chopped herbs and your choice of bread for dipping.