Where Seattle Goes For Seafood
Penn Cove Mussel Stew

Serves 6

  • 2 Tbsp            Olive Oil
  • ½ lb                 Andouille Sausage sliced quarter inch thick (or chorizo if you prefer)
  • 3 cup               Yellow Onion sliced
  • 2 Tbsp             Garlic chopped
  • 1 ea                  Fennel Bulb halved and sliced thin
  • 1 tsp                 Oregano Dried
  • .75 tsp             Saffron Threads
  • .5 tsp                Spanish Paprika (smoked if you can find it)
  • .5 tsp                Fennel Seed Ground
  • ½ tsp                Red Chili Flakes
  • ¼ tsp                Black Pepper Ground
  • 1 Tbsp              Sea Salt
  • 5 cup                Water
  • 1 ¼ Tbsp          Clam Base
  • ½ Tbsp            Orange Zest
  • ¼ cup               Orange Juice
  • 1 lb                   Small Yukon Gold or Red Potatoes quartered
  • 1 ½ cup            Garbanzo Beans
  • 1 ea                  Pablano Chili skin roasted and peeled cut into 1 inch squares
  • 3 lb                   Penn Cove Mussels
  • 1 cup                Ripe Tomato diced
  • ½ cup               Fresh Basil Chopped
  • 1 ea                  Bread Baguette

Put the oil in a large pot, cook the andouille over medium heat until almost done, sauté the onion, garlic, salt and fennel bulb over medium heat until soft. Turn heat to low, add oregano, saffron, paprika, fennel spice, chili flakes, black pepper, and cook for two minutes. Add the clam base, water, orange juice, zest, potato, and pablano chili. Bring to a boil and simmer covered until potatoes are tender. Add the garbanzos, tomato, basil and mussels and simmer covered until the mussels are open. Plate and garnish with chopped fennel fronds and serve with toasted baguette.