{"id":28324,"date":"2018-08-27T07:00:46","date_gmt":"2018-08-27T14:00:46","guid":{"rendered":"https:\/\/shescookin.com\/?p=28324"},"modified":"2020-10-19T15:29:05","modified_gmt":"2020-10-19T22:29:05","slug":"penn-cove-mussels-for-a-perfect-moules-mariniere","status":"publish","type":"post","link":"https:\/\/shescookin.com\/penn-cove-mussels-for-a-perfect-moules-mariniere\/","title":{"rendered":"Penn Cove Mussels For a Perfect Moules Marini\u00e8re"},"content":{"rendered":"

Mussels, Clams, and Oysters, Oh my! The classic French dish Moules Marini\u00e8res<\/strong> (Mussels Mariner-style) served with a crunchy baguette to sop up the sumptuous broth features inexpensive ingredients, is simple, yet celebratory, and made with Penn Cove Shellfish<\/strong> mussels \u2014prized for their freshness and pristine flavor \u2212\u00a0is a meal that honors the sea and its life-giving bounty.<\/p>\n

\"Moules<\/p>\n

Just as soil type lends terroir in wine production, the unique characteristics of a particular body of water combine with the topography and climate of an area to make a highly desirable mussel, clam, or oyster. The Pacific Northwest is home to several renowned shellfish farms known for having the best, freshest, sustainable mussels, clams, and oysters with a characteristic taste and flavor demanded by chefs and restaurants worldwide.<\/p>\n

Jump to Recipe<\/a><\/p>\n

\"Mussel

Mussel rafts in Penn Cove, Whidbey Island, Washington<\/p><\/div>\n

The Best Mussels are from the Pristine Waters of Washington<\/h2>\n

A recent visit to San Juan Island and Whidbey Island in Washington provided an opportunity to visit two such farms. The first was\u00a0Westcott Bay Shellfish<\/strong>, a working aquaculture farm in the renowned waters of Westcott Bay on San Juan Island, saved from decline by locals Erik and Andrea Anderson; and Penn Cove Shellfish<\/strong>, America\u2019s largest oyster farm located on nearby Whidbey Island.<\/p>\n

\"Tim

Tim Jones, Farm Operations Manager for Penn Cove Shellfish describes the intricacies of mussel farming.<\/p><\/div>\n

Penn Cove Shellfish Tour<\/h2>\n

On a boat tour led by Penn Cove Shellfish<\/strong><\/a> Farm Operations Manager, Tim Jones, our group of IFWTWA (International Food Wine and Travel Writers Association) writers were fascinated by the operations and equipment developed by Penn Cove Shellfish over the years to support the growing demand for fresh shellfish. Lovers of mussels revel in the many renditions of Mussels Marini\u00e8re appearing on restaurant menus around the world. Besides being a beloved traditional seafood dish, there is a bottom-line reason for their popularity \u2014 \u00a0mussels are inexpensive and profitable for restaurants, and reliable, reputable purveyors like Penn Cove Shellfish make it easy to source high-quality mussels.<\/p>\n

\"\"

It begins with tiny mussel seeds.<\/p><\/div>\n

Since its establishment in 1975, Penn Cove has strived to be the premier producer and provider of sustainably farmed shellfish products in the industry. They are the oldest and largest mussel farm in the U.S. Their mussels have won top honors at international taste test competitions for their sweet flavor and fabulous texture. Along with their famous Penn Cove Mussels, they farm Mediterranean Mussels, Manila Clams, and Pacific Oysters. They also distribute 26 varieties of Pacific Oysters and Kumamoto Oysters received from regional allied growers.<\/p>\n

\"Penn

Tim Jones pulls up a collector line of mussel seeds.<\/p><\/div>\n

What makes Penn Cove\u2019s mussels and oysters so unique? It’s simple: Penn Cove provides abundant, nutritious plankton soup to feed and grow mussels and other shellfish. Its proximity to the Cascade Mountains and unique hydrological features \u2014 the shape of Penn Cove captures the mineral-rich, snowmelt of fresh mountain river waters – combined with almost year-round sunshine due to the rain shadow effect of the Olympic Mountains turns the waters of Penn Cove into plankton soup sustenance that supports the highest density of mussels in Puget Sound.<\/p>\n

\"Penn

Penn Cove’s harvest barge, the “Moule Mariner”.<\/p><\/div>\n

Penn Cove has developed all their own equipment including two 64-foot custom mussel harvesting vessels which can be seen alongside the mussel rafts in Penn Cove and Quilcene Bay. According to Tim, most of the ideas began on a napkin at local’s hangout Toby’s Tavern<\/a>. Tim went into great detail about their rope culture mussels, disc net line system, and the entire farming process from planting the seeds to thinning, grow-out, harvest, and distribution.<\/p>\n

Each of the mussel rafts supports between 900 to 2500 mussel lines and can yield over 50 pounds of mussels on each line. The mussels take about 14 months to reach a harvestable size, so there’s an ongoing rotation among the rafts between juvenile mussels and those ready to harvest, enabling year-round mussel production and optimum quality. {Source: Penn Cove Shellfish<\/a>}<\/p>\n

\"Penn<\/p>\n

The unique environment of Penn Cove provides an ideal place for mussels to grow and thrive \u2014 no additional feed or fertilizer required. Concerned environmentalists and consumers can rest assured that mussel farming enhances the habitat and ecosystem for many species and contributes to the overall health of the marine environment.<\/p>\n

Orders for Penn Cove shellfish are taken each morning and radioed out to the harvest crews. This is precisely the amount of mussels that will be harvested ensuring that customers receive mussels “fresh from the water – not the warehouse”.<\/p>\n

\"Coupeville,<\/p>\n

Mark your calendars! Just 2 hours north of Seattle in Coupeville, Washington, Penn Cove\u2019s annual Musselfest <\/strong>, held the first week in March,\u00a0is one of the Northwest\u2019s top food celebrations with chef cooking demonstrations and chowder tastings at restaurants around town. During Musselfest is the only time that Penn Cove Shellfish offers tours to the public. Many thanks to Deception Pass Tours<\/a> for providing the boat transportaton to Penn Cove’s mussel rafts and to Tim Jones and the Penn Cove team for their time and knowlege.<\/p>\n

\"\"

Moules Marini\u00e8re at Toby’s Tavern in Coupeville.<\/p><\/div>\n

Mussels Marini\u00e8re aka Steamed Mussels Recipe<\/h2>\n
<\/div>
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<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Steamed Penn Cove Mussels<\/div>\n\t\t
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Moules Mariniere is the classic French mussel recipe for a simple yet wonderful presentation of mussels and is probably the most common recipe used in restaurants today. <\/p>\t<\/div>\n\t

\n\t\t\t\t\t
\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tAppetizer, Main\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tAmerican\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tKeyword:<\/span>\n\t\t\t\t\n\t\t\t\t\tmussels\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 4<\/span> servings as a Main<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpounds<\/span>\n\t\t\t\t\t\t\t\t\t\tMussels<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tdry white wine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons <\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tbasil, thyme or herbs of choice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped scallions or shallots<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic, minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped parsley<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t

      Storage: Store the mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.<\/p>

      Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off' odor. Set aside debearded and rinsed mussels. <\/p>

      Melt butter in a large saucepan and saut\u00e9 scallions, garlic, and herbs in a large saucepan over medium heat until the scallions begin to clarify, Then turn heat to high, add mussels and wine, and cover pan. Steam 5-6 minutes or until shells are open and meats are not translucent. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells. Serve mussels immediately in large bowls and add nectar. Accompany with French bread, green salad and white wine or ale. i<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

      \n\t\t
      Recipe Notes<\/div>\n\t\t

      There are an average of 25 mussels to the pound for farmed mussels and 20 to the pound for wild mussels. Whenever possible, use farmed mussels like Penn Cove's for better flavor and to ensure that you will not find any sand or grit.\u00a0<\/p>\n

      Recipe courtesy of Penn Cove Shellfish Farm.\u00a0<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      * The Monterey Bay Aquarium has identified farmed mussels, clams, and oysters as “Super Green,” meaning they\u2019re a good seafood choice for human health and their production doesn\u2019t harm the oceans. These products are rated as a “Best Choice” on the Monterey Bay Seafood Watch Green List, the Blue Ocean Institute Seafood Ranking guide and the Vancouver Aquarium Ocean Wise Seafood list.<\/p>\n

      \"\"

      Look for the Penn Cove label when buying mussels.<\/p><\/div>\n

      You might also like:<\/p>\n

      Whale Watching in the San Juan Islands<\/a><\/p>\n

      Much to Savor in the San Juan Islands<\/a><\/p>\n

      Oysters 101<\/a><\/p>\n

       <\/p>\n