Mitch & Tonya’s Cape Breton SHORELINE Muscles Cooked in White Wine

Mitch & Tonya's Cape Breton SHORELINE

Mussels Cooked in White Wine

Fresh Atlantic mussels, garlic, butter, and a splash of white wine come together with the light coastal flavor of Cape Breton SHORELINE Seasoning for a simple meal that tastes like the East Coast.

Ingredients

2 lb (900 g) fresh mussels, cleaned and debearded

2 Tbsp butter

1 Tbsp olive oil

3 cloves garlic, minced

1 small shallot (or ½ small onion), finely diced

1 cup dry white wine (Pinot Grigio or Sauvignon Blanc work well)

1 Tbsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

2 Tbsp fresh parsley, chopped

Juice of ½ lemon

Freshly ground black pepper, to taste

Instructions

Rinse the mussels well and discard any that are cracked or remain open after being tapped.

In a large pot with a lid, melt the butter with the olive oil over medium heat.

Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Pour in the white wine and stir in the Cape Breton SHORELINE Seasoning. Bring to a gentle simmer.

Add the mussels, cover the pot, and steam for 5–7 minutes, giving the pot an occasional shake.

When the mussels have opened, stir in the parsley and lemon juice. Season with black pepper if desired.

Discard any mussels that do not open during cooking.

Serving Suggestions

Serve with warm crusty bread to soak up the delicious white wine broth, or spoon the mussels over buttered linguine for an easy seafood dinner.

Tonya's Tip: Add a splash of heavy cream at the end for an extra-rich, silky broth that's perfect for dipping bread.

This recipe would also make a great

Facebook post with the tagline:

"Simple ingredients. Fresh Atlantic mussels. One unforgettable East Coast meal with Mitch & Tonya's Cape Breton SHORELINE."

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Mitch & Tonya’s Spice Cabinet

Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

🦞 Tonya's Fix Cape Breton SHORELINE Creamy Lobster Corn Chowder

This version showcases Mitch & Tonya's Cape Breton SHORELINE Seasoning instead of Old Bay, letting the seafood shine while adding a savory Cape Breton coastal flavor.

Ingredients

Seafood

1 lb large dry sea scallops, side muscles removed

1 cup cooked lobster meat (about 5–6 oz), cut into bite-size pieces

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning, divided

¼ tsp black pepper

1 tbsp neutral cooking oil

Chowder

3 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

2 tbsp all-purpose flour

3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes

3 cups low-sodium seafood stock (preferred) or chicken broth

1 cup whole milk

1 cup heavy cream

2 cups sweet corn kernels (fresh, frozen, or canned and drained)

1 tsp Mitch & Tonya's Cape Breton SHORELINE Seasoning

½ tsp smoked paprika

1 tbsp fresh lemon juice

Finish

2 tbsp fresh parsley, chopped

Optional: 2 tbsp chopped green onions

Extra SHORELINE Seasoning for serving

Instructions

1. Season the Seafood

Pat the scallops dry and season with ½ tsp SHORELINE Seasoning and black pepper.

Season the lobster with the remaining ½ tsp SHORELINE Seasoning and set aside.

2. Sear the Scallops

Heat the oil over medium-high heat.

Sear the scallops for about 2 minutes per side until beautifully golden.

Remove from the pan and set aside.

3. Build the Chowder

Reduce heat to medium.

Melt the butter and sauté the onion for about 5 minutes until softened.

Add the garlic and cook for 30 seconds.

Sprinkle in the flour and cook for 1 minute, stirring constantly.

Slowly whisk in the seafood stock until smooth.

Add:

- Potatoes

- Corn

- 1 tsp SHORELINE Seasoning

- Smoked paprika

Bring to a gentle simmer and cook for 12–15 minutes, until the potatoes are fork tender.

4. Make It Creamy

Stir in the milk and heavy cream.

Heat gently for about 5 minutes. Do not boil.

5. Finish

Add the lobster and seared scallops.

Simmer gently for 2–3 minutes just until everything is heated through.

Stir in the lemon juice and most of the parsley.

Taste and add a little more SHORELINE Seasoning if desired.

Serve

Ladle into warm bowls and garnish with:

- Remaining parsley

- Green onions

- A light sprinkle of SHORELINE Seasoning

- Serve with warm biscuits, fresh rolls, or crusty bread.

Mitch's Tip 🦞

For an extra-rich Cape Breton seafood chowder, stir in ½ cup shredded aged white cheddar during the last few minutes of cooking. It melts beautifully into the chowder without overpowering the sweet lobster and scallops, while the SHORELINE Seasoning ties all the coastal flavors together.

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Tonya’s Fix Cape Breton SHORELINE German Cucumber Salad

Since Cape Breton SHORELINE All Purpose Seasoning & Rub already contains savory herbs and spices, it can replace the plain salt and pepper while adding a little more depth without overpowering the fresh cucumber and dill.

Tonya's Fix Cape Breton SHORELINE German Cucumber Salad 🥒

Ingredients

2 large cucumbers, thinly sliced

½ red onion, thinly sliced

½ cup sour cream

2 Tbsp white vinegar

1 Tbsp fresh or dried dill

1 Tbsp lemon juice

1 tsp sugar

1½ tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning & Rub

Instructions

Slice the cucumbers and onion as thinly as possible.

In a large bowl, whisk together the sour cream, vinegar, lemon juice, dill, sugar, and SHORELINE seasoning until smooth.

Add the cucumbers and onions, tossing until everything is evenly coated.

Cover and refrigerate for at least 30 minutes (1–2 hours is even better) to let the flavors blend.

Give it one final stir before serving. If desired, sprinkle a little extra SHORELINE seasoning and fresh dill over the top.

Serving Suggestions

This salad is excellent alongside:

Grilled steak

BBQ chicken

Burgers

Smoked sausages

Fried haddock

Grilled salmon

Tonya's Tip: Because SHORELINE already contains herbs and seasonings, taste the salad after it has chilled before adding any extra seasoning. The flavors become more pronounced as it rests.

This would make a fantastic "Tonya's Fix" Facebook recipe because it's simple, refreshing, and showcases SHORELINE as more than just a BBQ rub.

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Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

For every 2 lb (900 g) of ground beef:

2 tbsp Mitch & Tonya's Cape Breton KITCHEN Meatloaf Seasoning

1 tbsp Worcestershire sauce

2 eggs

1 cup breadcrumbs

½ cup milk

Optional: ½ cup finely diced onion

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Creamy, buttery, smoky, and loaded with juicy shrimp, this easy pasta dish brings steakhouse flavor to your dinner table. Mitch & Tonya's Cape Breton COAL BBQ Seasoning replaces several individual spices, making this recipe simple while adding a bold Cape Breton twist.

Ingredients

12 oz (340 g) linguine

1½ lbs (680 g) large shrimp, peeled, deveined, tails removed

2 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

2 tbsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp Mitch & Tonya's Cape Breton FORGE BBQ Spice (optional, for a little heat)

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

¼ to ½ cup reserved pasta water

Extra Parmesan and chopped parsley, for garnish

Lemon wedges, for serving (optional)

Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

2. Season the Shrimp

Pat the shrimp dry with paper towels.

Sprinkle with:

2 tbsp Cape Breton COAL BBQ Seasoning

½ tsp Cape Breton FORGE BBQ Spice (optional)

Toss until evenly coated.

3. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Cook the shrimp in a single layer for 1 to 2 minutes per side, just until pink and lightly browned.

Transfer to a plate.

4. Make the Cowboy Butter

Reduce the heat to medium.

Add the butter to the skillet.

Once melted, stir in the garlic and cook for about 30 seconds until fragrant.

Whisk in the Dijon mustard and fresh lemon juice.

5. Make the Cream Sauce

Pour in the heavy cream and stir well.

Add the Parmesan cheese and cook for 1 to 2 minutes until smooth and creamy.

If the sauce becomes too thick, stir in a little reserved pasta water until silky.

6. Bring Everything Together

Add the cooked linguine to the skillet and toss until coated.

Return the shrimp to the pan and gently toss to combine.

Add additional pasta water if needed to achieve your desired consistency.

7. Serve

Sprinkle generously with chopped parsley and extra Parmesan.

Serve immediately with fresh lemon wedges, if desired.

Tonya's Tip ❤️

For an extra layer of smoky flavor, sprinkle a light dusting of Cape Breton COAL BBQ Seasoning over the finished dish just before serving. It adds a beautiful aroma and makes every bite taste like it came from a coastal steakhouse.

Prep Time

10 minutes

Cook Time

20 minutes

Serves 4

"One pan, one pot, and one unforgettable Cape Breton meal."

This is one of those recipes that I think will really showcase your Cape Breton COAL BBQ Seasoning.