Comments from chefs, fine food media, and restaurant critics around the country
“I come from France, but these are the best mussels I’ve had”
- Chef Fred Eliot, Chef, Scales, Portland Maine
“when it comes to the top quality of Bangs Island Mussels, restaurants and markets that serve them—such as Portland’s Hugo’s and chefs’ go-to seafood wholesaler Browne Trading Company—agree."
-Moveable Feast With Fine Cooking Magazine
“Bangs Island Mussels are an epiphany.”
-Barton Seaver, Chef, Author, Advocate
“Casco Bay is the perfect mussel breeding ground since it contains minimal sediment and plenty of phytoplankton, giving the mussels a higher meat-to-shell ratio”
-Outside Online Article “The geniuses on the front line of sustainability”
“the world’s most mouth-watering mussels”
- Sarah Zorn, food editor, Brooklyn magazine
“They’re super-tender and sweet like the sea, and I love how the meat is perfectly uniform to the shell.”
- Brian Murphy, Chef de Cuisine, Guard and Grace, Denver
“These are Raft cultured and incredibly clean” SAm Hayward Prepares Bangs Island Mussels with cider and leeks on Simply MING on pbs
- Chef Sam Hayward, Fore Street, Portland Maine
- Simply Ming Tv show EPISODE 1410
At elmwood (St Louis), Acclaimed chef Adam Althnener’s “Silken Bangs Island mussels with the punch of Aleppo pepper and Szechuan peppercorns are the best mussels I’ve eaten in St. Louis”
-Ian Froeb, Restaurant Critic, St Louis Post Dispatch
At Beast & Bottle, (Denver) chef Paul Reilly and his team plate mussels from Bangs Island, Maine (known simply as “bangs”), with celery root milk, shallot, celery leaf, and walnut oil.
-5280, Denver’s Mile High Magazine
"People freak out if they're not there.” At Five Fifty-Five mussels from nearby Bangs Island are almost always on the menu.
- Steve Corry, FIve-fifty five and Petite Jacqueline
Watch episode 5, season 3 of Weekends with Yankee for a look at Bangs Island Mussels
-Weekends with Yankee
“My all-time go-to are Fore Street’s Bangs Island mussels roasted over apple wood, swimming in butter, vermouth and crushed almonds, served with Standard Baking bread. Hats off to Sam Hayward, Maine’s godfather of slow food, for this inspired dish.”
-Elizabeth Margolis-Pineo, East Coast Editor Real Food Traveler
In Maine, Portland flexes its culinary mussels
- Jim Buchta, MINNEAPOLIS STAR TRIBUNE
