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
- Total Time: 26 minutes
- Yield: 2 1x
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
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
