Best known as the bivalve that clings to Puget Sound dock pilings, some people consider mussels as pedestrian – an easy belief to have in a region rife with silky salmon, darling Dungeness crab and some of the most opulent oysters in the world.
Chefs around the world, however, clamor for the delicacy. Most seafood stews would not be considered complete without a good fistful of mussels.
That passion has caught on state side, particularly with the Monterey Bay Aquarium tapping the shellfish as a “best choice” in its Seafood Watch Program.
A boon for home cooks is that mussels are cheap, easy to find and not hard to prepare.
Available locally and year-round, they are particularly succulent summer through fall when they are not spawning.
“We love our fresh local mussels, especially this time of year. They are sweet, plump and work well in cioppino,” says chef Joseph Waldher of Anthony’s newest Seafood Grill at Alderwood mall. “Or they can be simply roasted in a cast iron skillet on their own.”
The light tomato broth in his recipe incorporates fresh tomatoes and herbs.
Chef’s tip: Cioppino can be made using a variety of fresh fish and shellfish. Use only the freshest seafood. Additional shellfish, calamari, ocean prawns, lobster, scallop or Alaskan King Crab, can also be added. Waldher prefers to use halibut or ling cod but any firm white fish such as swordfish or Mahi-Mahi works.
Northwest Cioppino
Serves 4-6
Ingredients
Cioppino Sauce
1 tablespoon olive oil
½ cup minced onion
1 tablespoon minced garlic
2 tablespoons minced parsley
Pinch course ground black pepper
2 tablespoons fresh basil, chopped
1 tablespoon fresh marjoram, chopped
¾ teaspoon ground fennel seeds
1¼ cups diced tomatoes in puree
6 ounces tomato paste
6 ounces white wine
1 quart clam juice
Directions
1. Saute onions and garlic until soft over low heat. Add parsley and seasonings. Cook for one minute. Add tomatoes, tomato paste, clam juice and white wine. Let simmer for 30-40 minutes.
Cioppino Ingredients
1½ quarts cioppino sauce
½ cup clam juice
8 pieces (¾ pound) fresh white fish (halibut or ling cod)
4 pieces (½ pound) fresh King salmon
¾ pound mussels
1 pound manila clams
1 whole, cracked Dungeness crab
Directions
2. In large sauce pot, steam clams and mussels in clam juice, covered, until shellfish just begin to open, about 1 minute.
3. Add the fish and cioppino sauce. Simmer until fish is cooked (clams and mussels open) but do not boil.
4. Arrange in bowl and serve with seasonal green salad, grilled sourdough or garlic bread and a Washington merlot.
Recipe courtesy of Anthony’s Restaurants
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