Penn Cove Mussel Stew

This Penn Cove Mussel Stew is an amazing recipe courtesy of Elliott’s Oyster House – Where Seattle Goes for Seafood. 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.

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A brightly colored bowl of chowder from chef Larry Cordovamade with Penn Cove Mussels

Ingredients:

  • 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. dried oregano
  • .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. Poblano 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

Directions:

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 poblano 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.