Publications:

Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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New Hampshire Estuaries Project
Phone: 603.862. 3948
Web: http://www.prep.unh.edu

Steamed New Castle Mussels

1 large onion, chopped
3/4 cup of white wine or water
5 pounds of mussels, cleaned

Wash each mussel thoroughly and cut off the "beard" along the side of the shell.

Place the onions and wine in the bottom of a large, heavy pot. Add the mussels, and immediately bring the wine to a boil. Cover the pot, lower the heat and steam the mussels for six to ten minutes. Do not overcook because they will loose flavor.

Using a slotted spoon, place the mussels in a serving bowl. Strain the broth through coffee filters and serve with the mussels and plenty of crusty bread.

Fresh mussels harvested from the rocky shore areas of New Hampshire are a treat. Serve with plenty of crusty bread to dip into the broth.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


The New Hampshire Estuaries include New Hampshire's entire coastline. Nearly 250,000 people live in this watershed. This estuary supports a significant seafood industry. Recreational shellfishers harvest oysters and clams; fishing enthusiasts pursue striped bass, bluefish, herring, and smelt; lobstering is both a commercial and recreational activity, and eels are trapped for bait and export. Birders from all over the country and the world come to view migratory birds against this picturesque backdrop.