A lot of shellfish comes into Washington state by way of Seattle; Dungeness crab, oysters, geoduck (you don’t want to know) and mussels, which are found in the highest concentration here. More specifically, mussels coming from Penn Cove, just a bit north of Seattle within the Puget Sound are the most highly prized. Simmered with white wine, like the quality white wines that are produced in Washington’s valley regions, makes this a true Seattle dish.
- 2 Lbs Live Mussels, rinsed and scrubbed under cold water, debearded
- 4 Tbsp Butter
- 2 Medium Shallots, finely chopped
- 1 Fennel Bulb, finely chopped
- 4 Garlic Cloves, minced
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 C Dry White Wine (not two glasses)
- 1 C Fresh Parsley, chopped
- Juice of 2 Lemons
- 1 Package Angel Hair Pasta
- 1 C Shredded Pecorino Romano Cheese
Melt butter in a large pot over medium heat. Add shallots and fennel, and cook until both are fragrant and softened, about 7 minutes. Start your pasta in a separate pot with salted water and cook until al dente and drain. Add the garlic, stir to combine, and cook for another 2 minutes. Add the wine and bring to a simmer on medium-high heat. Add the mussels, cover and turn the heat up to high. Cook for 3 minutes, then add the parsley, cover and cook for 3 minutes. The mussels are finished when they open up and present themselves. Remove from heat, add the lemon juice and stir carefully to combine. Portion the pasta into four bowls and sprinkle with cheese. Divide the mussels onto the pasta and enjoy.