Foodie Lass A Kitchen on Goose Cove – Recipes from the Heart of Maine by Devin Finigan with Peter Kaminisky
A Kitchen on Goose Cove is another interesting cookery book for all foodie explorers out there.
If travel and food are your passion then Devin Finigan’s experience as a chef and owner of Aragosta will give you inspiration for new and exciting recipes and maybe even entice you to visit Maine
A Kitchen on Goose Cove celebrates the best of local ingredients that Maine has to offer.
Take the time to read the in-depth section on seasonal ingredients.
Here are a few examples:
From the Waters – Clams , Cod, Haddock, Halibut, Lobster and Mackerel
From Forest, Field, and Shore – Apple cider, Chanterelles and Fiddlehead ferns
From around the Globe – Furikake, Kimichi, Nori and Yuzu
Devin Finigin delivers fresh and appealing recipes throughout the book, with 75 recipes for classic Maine dishes and offerings for a new take on old classics.
Here is a delicious recipe for you to try (adapted from the book):
Mussel Salad on Toast with Saffron Aioli
Serves 4 as a main course or as 12 as an appetizer
Ingredients
4 pounds (1.8 kg) mussels: (4 to 5 dozen, rinsed, scrubbed, and debearded)
3 cups (720ml) dry white wine
1 medium fennel bulb, thinly sliced, stalks and fronds reserved
1 leek, white part only, well rinsed and minced
2 garlic cloves, minced
1/3 (35g) brine-packed capers plus 2 tablespoon caper brine
½ cup (120ml) olive oil
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
½ cup (20g) thinly sliced fresh basil leaves
1 baguette
In a non-reactive Dutch oven or soup pot, combine the mussels, white wine, and fennel stalks and bring to a boil over medium-high heat. Cover the pot and steam the mussels until they open, 5 to 7 minutes. If any mussels remain closed, cook for another minute or two, then discard any that still have not opened. Using a slotted spoon, remove the mussels from the pot and set them aside. Discard the steaming liquid and fennel stalks.
When the mussels are cool enough to handle, pick them from their shells. Discard the shells and place the mussels in a medium bowl. Add the sliced fennel, leek garlic, capers, and caper brine. Gently stir or toss the mixture to distribute the ingredients evenly. Add the basil and toss gently.
To serve, thinly slice the baguette. Toast or char the slices, then slather them with saffron aioli (recipe provided in the book). Spoon the mussel salad on the toasts and garnish with the fennel fronds. Serve on a platter or individual plates. As a main course, serve two toasts per person; as an appetizer, cut the toasts into smaller pieces.
The above is a delicious recipe using mussels in a salad with Saffron Aioli. Devin Finigan’s recipes show her flare and creativity by using different global flavours to highlight local ingredients.
Looking for more recipes? Click here or the image below!
Excerpted from A Kitchen on Goose Cove by Devin Finigan with Peter Kaminsky (Artisan Books). Copyright ©2026. Photographs by William Hereford. This cookery book is available from all the usual book outlets.
