The 21st annual Penn Cove Coupeville Mussel Festival is being held over the weekend of March 5-7 2010 on the waterfront. Come enjoy briny mussels fresh from the sea in chowder and off the grill. This is a fitting place to hold an event like this, as the famous Penn Cove mussels are farmed here. Cruise aboard the Mystic Sea and visit the Penn Cove Shellfish farm just a short distance from the historic Coupeville Wharf. The vessel is equipped with an underwater camera and two large screens for viewing. Tours will be led by Penn Cove Shellfish staff and will leave the wharf every hour on the hour 11 AM to 4PM Saturday and Sunday. This is a fun way for adults and children to enjoy the day.
Surviving off the gifts of the sea was essential to the everyday lives of the natives and early settlers of the northwest islands. Enjoying this natural bounty is a practice of many islanders today. From algae to salmon, a balanced diet can be achieved from the sea. Mussels can be pulled from rocks, or harvested from a chain on a dock. Their formal name is black bivalve mollusk and there are over 70 types.
If you buy your mussels fresh, make sure they’re alive, and that the shells are closed. Fresh Penn Cove mussels are widely available throughout Western Washington. They can easily be kept in the refrigerator for up to 3 days in a container covered with a damp cloth. They can be frozen, but should be used within 3 months. This recipe is one of the simplest and most delectable recipes I have tried. You will find yourself making this recipe again and again.
Mussels in Wine – Serves 4 as a meal — 6 to 8 as an appetizer
* 4 lbs live mussels
* 2 cups dry white wine
* 4 large shallots, finely chopped
* 4 cloves garlic, finely chopped
* 1/2 teaspoon salt
* 1/3 cup mixed fresh herbs, such as flat-leaf parsley
Simple Directions
* Rinse and scrub the mussels under cold water.
* Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
* In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
* Simmer 5 minutes.
* Add mussels Cover, and increase heat to high.
* Cook until all mussels are open, about 2-4 minutes.
* Stir in herbs
* Remove from heat.
* Divide mussels and broth among four warmed bowls.
* Serve immediately with crusty French bread Yummm!
Enjoy the festival
