Kevin Bartlett Shares Taylor Shellfish's Melrose Mussels

Photo by Tiffany Ran
Yesterday, Taylor Shellfish Farm's Seattle store manager Kevin Bartlett looked back on his early days courting oyster virgins. Today, he brings another shellfish into the mix with a recipe for the Melrose store's signature mussels dish using Taylor's Mediterranean mussels. "It's perfect because mussels are actually in season right now," said Bartlett. "The season for mussels actually coincides with the season for heirloom tomatoes, so we like to use them together."

Taylor Shellfish Farm's Melrose Mussels

Serves 4

1 medium onion, chopped

2 tbsp olive oil

1 garlic clove, chopped

1 jalepeno, minced

2 tbsp thyme

basil, or parsley, chopped

1 tomato , chopped

½ cup dry white wine

4 lbs Mediterranean mussels

Sauté the chopped onion in olive oil over medium high heat. When translucent, ad chopped garlic, minced jalapeno, and chopped thyme and the basil or parsley. Sauté for 3 to 4 minutes until the pan appears dry. Add chopped tomato and sauté for another 2 minutes. Add dry white wine and turn to high heat. Add Mediterranean mussels, cover, and steam for 8 to 10 minutes or until mussels open. Garnish with fresh parsley or basil.

Cooking tips:

- Due to plump meats and thin shells, Mediterranean mussels are likely not done right when the shells open. Cook until you see the meats contract.

- Sometimes, Mediterranean mussel shells will "glue together" when cooking, especially when covered with liquid. If other mussels in the pot are done, the closed ones will be as well. Pry open and serve.

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