Recipe of the Week: Penn Cove Mussels

Here in the Pacific Northwest, we really love our seafood. The beautiful, briny bounty from the sea is what makes Seattle such an exciting and popular culinary destination.

So you can imagine how excited we are about our 2nd annual Pop! Bubbles & Seafood event on Saturday, February 20, wherein you’ll be able to sink your teeth into some succulent seafood samples from Seattle’s best restaurants, including Duke’s Seafood & Chowder House, Mamnoon, Tulio and Orfeo, and sip on more than 40 sparkling wines from around the world. The tasting fete kicks off mega foodie celebration the Seattle Wine and Food Experience on Sunday, February 21. Get your tickets for Pop! and SWFE a-sap.

Can’t wait until February for a serious seafood fix? Try your hand at this char-grilled Penn Cove Mussels recipe from Orfeo’s chef/owner Kevin Davis (Steelhead Diner, Blueacre Seafood). Don’t forget the bread for dipping.

Penn Cove Mussels

Serves: 2

Ingredients:

• 1 lb Penn Cove Mussels cleaned and debearded
• 1 tsp kosher salt
• 1/2 tbl minced garlic
• 1/2 tbl minced shallots
• 1 tbl chopped parsley
• 1 teaspoon chopped rosemary
• 1/2 teaspoon freshly ground black pepper
• 1 lemon Zested and juiced
• 1 lemon simply cut in half
• 2 ounces extra virgin olive oil
• Rustic bread for bruschetta

Directions:

1. Light mesquite charcoal grill and allow the coals to mature.
2. Place a seasoned cast iron skillet over flame and allow to get very hot.
3. Brush bread with olive oil and toast on the grill and remove.
4. Place remaining ingredients to a medium mixing bowl and toss well.
5. When skillet is very hot remove from heat and add the contents of the bowl.
6. Place lemons cut side down on the skillet and return to grill.
7. Cover and cook for 3 minutes or until mussels are open.
8. Garnish and serve immediately.