Matt Ginn grew up in Maine and got his first job in the food world picking strawberries at Maxwell’s Farm in Cape Elizabeth. He’s now the executive chef at Evo in Portland and the Chebeague Island Inn. 

Last year on an episode of “Chopped” on the Food Network he won $10,000. When he shares a recipe, we pay attention...

4 lbs mussels (these came from Bangs Island)

¼ c Olive Oil

2 Garlic Cloves

2 Carrots Diced

1 Knob Ginger 1 inch in size, shaved.

1 Knob Turmeric Root, Shaved

2 Tbls Curry Powder

2 C white Wine

½ C Golden Raisins

2 C Chickpeas

½ Cup Cream

Garnish with Dill & Chilies.

Heat olive oil in a saute pan.

Add Garlic, Carrots, Ginger, Turmeric & Curry powder. Heat until soft.

Add white wine, raisins, and chickpeas; saute until chickpeas start to soften, 10-12 mins.

Add mussels, cover, wait for them to open, cook another 2-5 minutes on simmer.

Serve in a bowl, garnish with dill & chilies for flavor.