Moules Frites - My Favorite Summer Meal

Who am I kidding…this is my ALL-time, all-season favorite meal! Mussels, white wine, onions, garlic, shoestring french fries, and a baguette to soak up all that lovely, super flavorful broth - HECK YEAH!!!

Recently, we had been on a crazy juggling exercise of business and family schedules and throw in our 12 year-old Connor’s all-star game travel series for good measure. ;) We were so looking forward to relaxing at his Sunday early evening baseball game at the picturesque Marine Field overlooking the Newport Harbor when the gray ominous clouds rolled in and the skies opened up to a deluge of torrential rain. Well, there went that game. In place, we set up our newly acquired and freshly painted mini picnic table (Thank you, Sass) with a mussel spread that would make a nostalgic New Englander proud! I seriously cannot get enough of these beautiful navy blue bivalve mollusks with a pearly blue shelled interior….and they are so inexpensive to buy. For a couple pounds that can feed our family of 4 - they come in at $10! So think twice when you order them at a restaurant as they are so easy to make at home and serve al fresco on a porch like we did. Enjoy the summer friends!

Moules Frites a la Mullins


  • 2 lb. mussels, de-bearded and scrubbed

  • 1/4 cup of Olive Oil

  • 1/2 cup dry white wine

  • 2 tbsp. unsalted butter, cubed

  • Sliced garlic - 2 cloves

  • Chopped Parsley

  • Cherry tomatoes (gave a pop of color!) - handful or 2

  • 1 medium sliced shallot

  • A splash of seafood broth

  • Crusty baguette!!

  • Shoestring Fries

  • Rosemary and Thyme Newport Sea Salt Co.


Well, our how-to as there are so many many ways to ‘Moules-Frites’….

  • Shortcut: Take freezer shoestring fries and pop them into a pre-heated oven…meanwhile have all your ingredients ready to go.

  • First, heat olive oil and butter in a 12” high-sided skillet over low heat.

  • Take chopped shallots and throw it into the skillet, the aroma will envelop your kitchen…

  • After approx. 6 minutes, add sliced garlic and lightly sea salted tomatoes to skillet…

  • Let “marry” for a few minutes, then add white wine (that you enjoy) to the skillet, take a sip of your own and chat for a minute, and then add a splash of seafood broth…still with me???

  • Add scrubbed and de-bearded mussels, season with a sprinkle of sea salt, bring up to medium-high and COVER your skillet…

  • Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes.

  • Open the lid….and smell the DIVINE aroma waft out of the mussel heaven pan…..Divide mussels, only if you want to share between 2 large bowls or if you want to save some dishes just serve from the pan and throw those fries in, baby! I sprinkle our shoestring fries with our Rosemary and Thyme Sea Salt and serve with a mustard aioli…let me know if you would like that recipe…;)

  • Add friends and family around your picnic table and enjoy! OH>>>>>and serve chilled white wine or beer…it completes this meal!


June 2019

June 2019

Oh my, it has been a very long time since I have posted any recipes. I take the photos, share them on Instagram, but then stop the creativity train there. Matt told me it doesn’t have to be perfect, and that kind of released me from the blog paralysis…well sort of. If I could only talk in pictures then everything would be great in my world - words do not come too easily to me. So, let me stumble through this post. However, I get to talk about food here and friends and that is enjoyable.

Speaking of enjoyable, our Krause friends are back in town for the summer from Colorado. We love when Jillian arrives with her family as one, we know summer is finally here, and two, Jillian loves to talk recipes, create, lets me take heaps of photos, and she doesn’t mind our super teeny kitchen space. Our kids hang well and so do we! Last summer, Jillian brought over a tray full of freshly picked beautiful red juicy summer lovin’ strawberries and ingredients to make a berry bruschetta AND wait for it….strawberry margaritas. We seriously have some of the most awesome friends!

We are already planning for another al fresco recipe night with Jillian. There is talk of clam chowder and lobstah’s. Stay tuned!

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May Awakening

Hello from Newport Sea Salt Co.!

I am happy to report that with the arrival of the month of May, our City-by-the-Sea is starting to knock off the winter sleepies and extra layers. Well, we may be in less layers, however Matt is still tugging on his waders during collection time. Not shorts weather yet, friends - although very soon!

Two things I have realized:

1. I went into blog hibernation (sorry) .

2. I missed writing and taking pictures for our small business.

As the Spring season helps awaken mother nature, I am feeling a little bit awakened too! So, I will see you on here a bit more.

New Location!

I was able to join Matt on some deliveries today. The Cheese Wheel in Tiverton has welcomed us to their shelves. You can find a large array of high quality artisan cheeses, as well as an assortment of charcuterie, jams, and accompaniments and a multitude of local provisions like our sea salt and Beth Bakes Gluten Free Crackers and their own eggs….aren’t they lovely looking???!

Happy Spring and Stay Salty!

Roasted Butternut Squash Soup with a Side Story

Roasted Butternut Squash Soup with a Side Story

Roasted Butternut Squash Soup with Parmesan Crisps

It has taken me a long time to write this as this recipe has quite the story attached to it. 

In New England, it has been a winter of frigid cold temperatures followed with short dark days where I feel like bears have it right with this hibernating thing. Wake me when spring is here. 

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And that's a Wrap to 2017!

And that's a Wrap to 2017!

Hello there and Happy delicious and inspiring New Year to you! I know I have said this before in other posts, but I will say it again - Whew! It has been a whirlwind of activity both personally and professionally for our Newport Sea Salt family. During our first small business Christmas season, we moved into our old home in Newport from military housing. This was our first move ever that did not involve moving out of state, across country or across the ocean - but just across town. It was the shortest move we have ever made, but not the easiest. As snow came down as well as the cold temperature, we watched as box after box came into our home marked ‘nick nacks’ and books waiting to find a cozy spot in our extra small home. Matt and I just looked at each other with a bit of bewilderment, but smiled and started to unpack - and decorate for Christmas. Did I mention that between the move and the crazy holiday season that it was business as usual?! And not usual by any means, as we had vendors calling us with replenishing requests and new orders to stock their shelves. It was AH-MAZING.

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A Pumpkin Bread that You Will Crave all Season Long

A Pumpkin Bread that You Will Crave all Season Long

It is a wind whipping 27 degrees here in Newport, Rhode Island - in November! Oh man, I am not ready to brave the cold temperatures outside so I will stay cozy right here sitting at our farm table with my hot cup of coffee and my winter blanket scarf wrapped around me while I write about this ah-mazing pumpkin bread I can’t stop eating! I know I just posted another pumpkin recipe in cookie form, but seriously while we were stationed in Italy we did not get around to too many pumpkin items and I am now catching up! But just wait, this pumpkin bread is different.  It is moist, it is dark and pumpkin pie spicy and it is topped with, drumroll please… rosemary sea salt! I know what you are thinking - rosemary sea salt on traditional pumpkin bread??? This recipe is to add a twist for those that want to throw caution to the windy day out there and make a traditional recipe ‘POP’ with sea salt and fresh fragrant rosemary. It brings out all the fall flavors! You will want to make it for your neighbors, friends, and loaves just for yourself to enjoy on cold fall weekend mornings curled up on the couch. 

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Spiced Pumpkin Oatmeal Cookies with a Maple Sea Salt Glaze

Spiced Pumpkin Oatmeal Cookies with a Maple Sea Salt Glaze

I realize I bake during times of stress and lately I am baking a lot. it is a good thing that it is fall time as we need to get our winter ‘coats’ on. ;) The news is a constant reminder of ‘ugh’ in our world…I can’t believe I used ‘ugh” as an adjective?! When I feel overwhelmed by life’s woes, I love to bake and take pictures and just find the pretty. So with that being said, I woke up super early on a rainy Saturday morning that I could have slept in and decided to get out a few baking bowls and a can of pumpkin while the coffee maker percolated our Custom House coffee blend and created the scent of fall in the air before all my boys woke up. I come from the school of thought that cookies should be part of every meal….breakfast cookies, why not? Life is short, enjoy the moment. 

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Post Apple Picking Extravaganza….Apple Pie Bars! 

Post Apple Picking Extravaganza….Apple Pie Bars! 

“And all at once Summer collapsed into Fall.”

Oscar Wilde

I am ready for…fall leaves, cooler nights, pumpkin patches…heck, pumpkin beer and most of all apple picking. When I was little, my parents would take my brother and I to an apple orchard in East Lyme, Connecticut. We would cruise along on the Merritt Parkway bopping along to my parent’s favorite 50’s music station watching the colors of the trees change the more north we drove. I remember arriving to the orchard with the smell of apple cider donuts wafting in the air and the promise of apple cider at the end of our apple picking. Annually, I would gorge myself on fresh picked apples. I loved to pluck a little red and golden yellow Cortland or Gala gem off the tree branch and bite into the crisp skin and discover juicy fall in that apple. A full bag of fresh picked apples promised to become an apple pie that my dad would later bake….his only claim to fame in the kitchen. He would bake a juicy apple pie and slice up cheddar cheese to place on top after it came out of the oven wafting the cinnamon and apple aroma throughout our home. 

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September is Here and with that comes...Comfort Food!

September is Here and with that comes...Comfort Food!

Welcome September! Can you believe it that the summer is coming rapidly to a close?! Did you get all your BBQ’s, summer parties, beach visits, and summer reading checked off your ‘How to Spend your Summer Days’ list? It has been such a phenomenal summer of good activity for us. We did have some lows with our kiddos sick with a summer flu while at their grandparent’s house in CT, and a bout of poison ivy before sail camp was to start, and topped off with a dog bite, but other than those incidents we had a beautiful summer being back in New England with our family and friends.  Our boys learned to sail and crab, and we enjoyed our summer living in Fort Adams to the full extent with these amazing coastal views.

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