Penn Cove is located 2 hours north of Seattle, WA on scenic Whidbey Island. Due to its unique hydrological and geographic features of the Pacific Northwest, Penn Cove produces small, sweet mussels. This classic garlic and butter recipe is the best way to enjoy these beautiful shellfish.
- 1 fl. oz. Olive oil
- 2 tsp. minced shallot
- 1 tsp. minced garlic
- 1 pinch red chili flakes
- 12 oz. mussels, bearded and cleaned
- 4 fl. oz. Chablis
- 2 oz. Butter
- 1 Tbl Chopped Parsley
- Heat a sauté pan. Add olive oil. When oil is hot add the shallots and cook for about two minutes before adding the garlic and chili flake.
- Sweat for about one more minute, but don’t brown the garlic.
- Add in the mussels and toss to coat.
- Add the wine and cover with another pan to create a steamer. Watch the pan, as when steam puffs out of the pan it is a good sign that the mussels have opened.Take a peak and remove the lid when most have opened… discard any that have not.
- At this point a lot of the juices from inside the mussels are now part of the simmering liquid. With a slotted spoon remove the opened mussels to a serving bowl.
- Return the pan to the heat and swirl in the butter. Add the parsley and then pour the sauce over the mussels.
- Serve with warmed garlic bread.