This is it! The main event. This is the recipe Penn Cove Shellfish serves on Saturdays at their tent during Musselfest!
There’s something new and different at this year’s MusselFest! Some of the stores saw how much fun the restaurants had giving out chowder samples, that they wanted in on the fun! So, ON SUNDAY ONLY, seven shops will each provide a unique sample of an item they sell.
Have you seen this yet? Drivers between Oak Harbor and Sea-Tac airport are starting to see our new mermaid! She’s gracing the back of one of the Whidbey-SeaTac shuttle vans. So, from Oak Harbor to the airport and everything in between, commuters, truck drivers and everyone else will get the message that, yup, it’s again time for the Penn Cove …
It’s official, the 2018 Penn Cove Musselfest Mugs are here and waiting for the big day! There are the official tasting mugs that you’ll get when you buy a tasting ticket.
Penn Cove Mussels pair up with Thai Bird Chilies and Tamarind to give the meal an Asian flair! Serve it with rice!
Penn Cove Mussels are all creamy and sweet in this recipe that uses cream and pancetta to craft this tasty side dish. Or, turn it into the main event by serving it over pasta or rice!
Penn Cove Mussels, bacon, and sausage! You know you want this for dinner now! The white wine offers a nice way to offset the big flavors from the other ingredients. It’s tastes like this one that makes Musselfest a “must” destination for food lovers.
This Penn Cove Mussel recipe combines mussels with two other Northwest favorites, Uli’s sausage and great ale from Elysian Brewing Company. Add fresh grilled ingredients, and you’ve got a mussel dish with Northwest attitude!
This Penn Cove Mussel Stew is an amazing recipe courtesy of Elliott’s Oyster House. Marrying mussels with Andouille Sausage and adding ingredients like red chili flakes, poblano chilies and fresh basil makes this a stew even stew-haters will love.
Give your mussels a fresh look and taste with this amazing green sauce that’s easy to make and full of fresh ingredients.
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