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Just as the flavor of a wine is altered by its environmental characteristics, so are mussels. That’s why Maine mussels, characteristically briny and meaty from cold Atlantic waters, are considered the creme de la creme. In this season 3 segment of “Weekends with Yankee” (episode 305), Richard travels to Portland, Maine, to farm mussels with Matthew Moretti of Bangs Island Mussels. Besides being delicious, mussels are a sustainable source of protein and aid the environment. An independent shellfish, all they require from Matthew is protection as they feed and grow themselves. The only downside? Matthew’s demand outweighs his supply, his mussels are just that good.
About Weekends with Yankee
Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.
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