Image credit: Bangs Island Mussels

Meet the chef!

As the Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture at the University of Maine, Rob is responsible for leveraging the resources of the university system to support economic growth in Maine’s food and agriculture sector. In addition to the School of Food and Ag, Rob also works as part of Cooperative Extension and the Office of Strategic Partnerships, Innovation, Resources and Engagement, positioning him to facilitate broad-based support for Maine food producers. Rob manages two commercial food production facilities located in Hitchner Hall on the Orono campus that serve as research, education, and support facilities for producers. Rob is a Certified Executive Chef through the American Culinary Federation (currently serving as the President of the Down East Chapter) and a U.S. Navy veteran with service on both nuclear submarines and EA/PQ duty in Washington D.C. Rob earned a bachelor’s degree in culinary arts at the New England Culinary Institute in Vermont. 

The Recipe

(from Chef Rob Dumas CEC)

Ingredients for Mussel Gratin:

• Butter- 3 tablespoons + 1 Tablespoon for steaming
• 1 medium leek- whites finely sliced, (pale green portion reserved): ½-¾ cup
• 1/2 medium fennel bulb- cored and finely sliced, (reserve fronds and trim): ½-¾ cup
• 1 large celery rib- finely sliced (reserve trim): ¼-½ cup
• 1 clove garlic- Finely sliced: 1 tablespoon
• Salt- ¼ teaspoon and to taste
• White Wine- Chablis, Sav Blanc, or
• Chardonnay: 2-3 tablespoons + ¼ cup for steaming
• Heavy Cream- 1 cup
• Mussels- 2lb bag, steamed and shelled
• Reserved Mussel liquor/broth- As needed

Directions for Steaming Mussels:

1. Wash and de-Biss the mussels. Discard any broken or dead mussels.
2. In a medium pot or steep sided pan, heat butter over medium high heat and add reserved leek greens, fennel trim and celery trim.
3. Cook until tender and lightly caramelized.
4. Add wine and mussels, cover and steam for 4 minutes.
5. Transfer Mussel mixture to a strainer/colander over a medium bowl and allow to cool.
6. Once cool, remove mussels from shells and transfer liquid to a tall narrow vessel.
7. Reserve mussels and discard shells.

Directions for Mussel Gratin:

1. Heat a 12-14in sauté pan over medium heat.
2. Add butter, leeks, fennel, and celery.
3. Cook until softened. Reduce heat if browning.
4. Add garlic and cook for 30 seconds.
5. Add wine and cook until reduced.
6. Add cream, bring to a simmer, and reduce until thickened.
7. Add the reserved mussels and reheat gently. Adjust seasoning with salt and consistency with reserved mussel broth. Be cautious not to add sediment from bottom of broth.
8. Serve from the pan or transfer to warmed serving dishes. Top generously with brown butter breadcrumbs, recipe below. Serve with crusty bread, for wiping up the sauce, and a simple salad.

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Ingredients for Brown Butter Breadcrumbs:

• Butter, unsalted- 3 tablespoons
• Panko Breadcrumbs- heaping ¼ cup
• Thyme, stripped from stem and chopped- 1 teaspoon
• Fennel Fronds, stripped from stem and chopped- 1 teaspoon
• ½ Lemon- zested: 1 teaspoon zest
• Salt to taste
• Firm salty cheese- (parmesan or local option) grated: 2 tablespoons

Directions for Brown Butter Breadcrumbs:

1. Heat a sauté pan over medium low heat.
2. Add butter and cook until it stops foaming.
3. Add panko and cook until lightly browned. Stir frequently.
4. Add thyme and cook while stirring for 15 seconds.
5. Remove from heat and add lemon zest, fennel, and salt to taste.
6. If adding cheese, allow it to cool before adding.