The elegant combination of the freshest mussels in the most wonderful cooking vessel and a lovely local wine creates perfection.
By Michelle M. Winner

Whidbey Island’s Penn Cove Mussels

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Author: Chef Michael Tsosie
Total Time: 26 minutes
Yield: 2 1x

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Description

The elegant combination of the freshest mussels in the most wonderful cooking vessel and a lovely local wine creates perfection here at the hands of Michael Tsosie, well known local chef on the island. Images by Roger Ward

Ingredients

Scale

1/2 pound Penn Cove mussels
1 TBS chopped fennel– the feathery part
1 tsp chopped shallots
1 fillet anchovy, finely chopped
1 pinch ground fennel seed
1/2 cup dry white wine – Whidbey Island Roussanne
1TBL butter

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Instructions

Combine all the ingredients in a 4 qt. Cook on Clay Casserole/Stovetop Pot over medium heat.
Cook and stir until the mussel shells are just open – approx. 5 – 6 minutes.
Serve with crusty bread and the rest of the local Whidbey Island Roussanne wine.

Prep Time: 20 mins
Cook Time: 6 mins

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.