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

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

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

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Whidbey Island’s Penn Cove Mussels


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  • Author: Chef Michael Tsosie
  • 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

  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.
  • Prep Time: 20 mins
  • Cook Time: 6 mins
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