Penn Cove Mussels – Steamed in Garlic White Wine Sauce
Ahhhh….. Mussels! Such a treat. When my husband and I were dating, and then newly married, we had a mission to try mussels from all over the world and rank them. We were both flight attendants at the time, so we were literally combing the globe for our favorite. (We also had an ongoing crab cake competition, but that will be for another post.) From the Pacific Northwest to France, Italy, Wales, and Ireland, we sampled many pounds of the lovely bivalve mollusks. We generally tried to stick to a classic preparation, steamed with butter, garlic, white wine and herbs. Some variations were expected, but we generally kept things simple.
And the winner is…..
In all of our years of sampling, our favorite mussels were had in the lovely Irish village of Clifden. Of coarse we had to have a meal at Mitchell’s – which is my late husband’s name. This seemed the perfect place to check out the mussel scene in the Connemara Region of Ireland. Looking at the menu, we noticed that the mussels were actually from Penn Cove on Whidbey Island!! How funny….. we travel across the world and find mussels from home! Whether it was the familiarity of the mollusks, the ambiance of the quaint Irish village set amongst the green rolling hills, or the perfect preparation – Mitchell’s Seafood Restaurant in Clifden, Ireland secured the top spot!
Penn Cove Mussels
Penn Cove Mussels are grown in Penn Cove on beautiful Whidbey Island. They are renowned for their rich flavor and high meat content, and are often considered superior to mussels grown in other locations. These local mollusks have won international taste contests and are praised for their clean interiors and tender texture. They are a stand out favorite among seafood lovers. As we discovered in our travels, Penn Cove Mussels are shipped around the world, including locations across the US, Canada and Mexico, as well as South Korea, Japan, and Europe. We even have an annual celebration of this vaunted mollusk. Every year, on the first weekend of March, Coupeville celebrates mussels at the annual “Musselfest” https://www.penncovemusselfest.com. It is a wonderful event, featuring chowder tasting, chef demos, boat tours of the mussel barges, and even a mussel eating contest. Check out my latest article on Coupeville’s Penn Cove Mussel Festival. https://northwestfrench.com/penn-cove-mussel-festival-musselfest-2026/
With such a bounty right here in my home town of Coupeville, I think it pretty important that I have a quick and simple mussel recipe on the ready. This recipe plays off of the classic French “Moules Marinière”. The briny, white wine, butter and garlic sauce is perfect. Mussels are truly one of the most simple things to make. They are super quick to cook (less than 10 minutes) and by adding a crusty loaf of French bread, you have yourself a light dinner or a beautiful appetizer.
Penn Cove Mussels – Steamed in Garlic White Wine Sauce
Ingredients
- 2 lbs. Fresh Mussels Plan 1# per person for a main, or 1/2# for an appetizer
- 4 Tbsp Butter
- 1 Small Shallot, finely diced
- 3 Cloves Garlic, pressed or finely diced
- 1¼ Cup Dry White Wine such as Chablis or Sauvignon Blanc
- 1 Small Bay Leaf
- 5-6 Sprigs Fresh Parsley, plus more for garnish
- 4 Sprigs Fresh Thyme
- Freshly Ground Pepper
Instructions
Cleaning the Mussels
- Cleaning the mussels will actually take longer than cooking them! It is a simple process that can be done right when you get home from purchasing them. Firstly, you will want to "de-beard" the mussels. This is done by grasping the little "beard" and pulling it out/off. Sometimes, it is quite stubborn, so you may need to scrape it off with small knife.
- Next, you will want to use a stiff brush to clean the shells. Brush while running under cold water.
- After the mussels are de-bearded and cleaned, place them in a large bowl full of cold water. This will allow them to "spit out" any sand that they may have within. Allow to them to sit in the water for at least a half hour. If you end up doing this well before you are planning on cooking them, place the bowl in the refrigerator to keep them cold.
Cooking the Mussels
- Melt the butter in a large, shallow pan. You could also use a Le Creuset or large kettle. I prefer a larger circumference skillet so the mussels can be more spread out.
- Add diced shallots and cook for about 2-3 minutes until they begin to become opaque.
- Add pressed garlic and cook for about 1 minute until quite aromatic, but not browned.
- Pour in the white wine and bring to a boil. Add the Parsley, Thyme, Bay Leaf, and Pepper. Boil for 2-3 minutes to evaporate the alcohol and slightly reduce the volume.
- Add the Mussels. Cover tightly and steam for 5-7 minutes until the shells open. Discard any mussels that remain closed.
- Scoop Mussels into wide soup bowls. Ladle the sauce over the mussels. Garnish with chopped parsley. Serve with crusty French or Sourdough bread. Enjoy.
Notes
- Creamy: Add a splash of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
- Dijon: Whisk in 1 teaspoon Dijon mustard for a classic French-style finish.
- Swap the aromatics: Instead of shallots, add ½ of a sliced leek and sauté for 5 minutes before adding the butter and wine. You can also experiment with the herbs.
- Brighten it up: Finish the sauce with a squeeze of fresh lemon juice for a lighter, brighter flavor.
- Creamy Tomato Basil: Add 1/2 Cup Cream, 1 Cup Crushed Tomatoes and 1/2 Cup Basil to the sauce before steaming the mussels.
can confirm these mussels are to die for!! so delicious!!
And easy too! The effort vs. reward ratio is excellent! :o)