Cooked on Clay – Michael Tsosie’s Whidbey Island Penn Cove Mussels

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

Cooked on Clay - Michael Tsosie's Whidbey Island Penn Cove Mussels

Whidbey Island's Penn Cove Mussels
 
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Cook Time
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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
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • ½ 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
  • ½ cup dry white wine - Whidbey Island Roussanne
  • 1TBL butter
Instructions
  1. Combine all the ingredients in a 4 qt. Cook on Clay Casserole/Stovetop Pot over medium heat.
  2. Cook and stir until the mussel shells are just open - approx. 5 - 6 minutes.
  3. Serve with crusty bread and the rest of the local Whidbey Island Roussanne wine.
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