Pepperrell Cove


Jean Kerr

Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.

Coconut Curry Mussels

Coconut Curry Mussels Photo credit: depositphotos.com

I like to use nice plump mussels for this recipe. Often the farmed or cultured mussels found in markets are larger than wild picked and tend to be less work to prepare for cooking. Any fibers that the mussels use to attached themselves to rocks or rope for cultivated mussels, should be pulled off (‘debearding’ as it’s known) as the strands are tough and inedible.


1. In a deep pot, heat the oil and sauté the shallot, ginger, pepper and garlic until golden. Add the curry paste and powder, mixing well until smooth.

2. Add the coconut milk, stock and lemon grass. Simmer on very low heat for at least 30 minutes to develop the flavors of the ginger and lemon grass. Season to taste with salt and pepper.

3. Rinse and clean the mussels, removing any fibers from the shell and add them to the sauce. Turn the flame up and simmer for 4-5 minutes until all the mussels are open, discarding any that do not open. Sprinkle the cilantro over and serve immediately.

Lobster Bisque

Lobster Bisque Photo Credit: Jean Kerr

Since they serve so many lobsters at The Wharf, (one of the venues at Pepperrell Cove) they have access to fresh Maine lobsters all summer long. They make a LOT of lobster stock.


1. In a large stockpot or Dutch oven, melt the butter and add the chopped shallots and garlic, cooking them until golden. Carefully add the brandy or Cognac and simmer until the alcohol evaporates.

2. Add the chopped tomatoes and lobster stock. Bring to a boil and let it simmer for about an hour on low heat. Add the cream, 30 grams (2 tablespoons) tarragon, and sugar. Simmer for another 10 minutes, being careful not to let the cream boil.

3. Thoroughly mix the corn starch and 237 ml (1 cup) cold water water. Slowly whisk into the bisque until smooth and creamy. Season to taste with salt and pepper. Garnish with fresh lobster meat and tarragon and serve immediately.