Category Archive

Robert Spaulding, the Executive Chef for Elliott’s Oyster House/Cafe 56 presents his recipe for Chorizo Pepper Penn Cove Mussels.

This is it!  The main event.  This is the recipe Penn Cove Shellfish serves on Saturdays at their tent during Musselfest!

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.

Instead of wine, we go for beer! And, not just any beer, but the Pacific Northwest’s own Rainier Beer. And, what goes great with beer? Sausage!

Chef Larry Cordova presents a classic take on Penn Cove Mussel chowder. This is a BIG recipe using 5 pounds of fresh mussels and LOTS of heavy whipping cream. Yum!