First we harvest them.
Then we cook them.
Then we eat them.
Then we give the shells to the crows and ravens to clean out.
Then we use them again, in the garden or sprayed silver for the Christmas tree.
Kym and Den gathering the worlds best mussels, plump, golden, free of grit and pearls, and the byssus threads easy to remove.
Preparing mussels in mustard and garlic for Maine Sea Coast Mission Holiday Open House
A delicious, and large, Damariscotta oyster
Cherrystones B-I-L Kenny gathered. We had them in a white wine, garlic, shredded sage sauce.
Oyster, mussel and clam shells ready to Dremel holes, then hang on tree.