Fresh, simple takes on Penn Cove shellfish
Coupeville, which is a charming historic town, is home to some great restaurants, including Oyster Catcher, where Tyler Hansen creates dishes that reflect the flavor of the Pacific Northwest region. We stopped by for an oyster-shucking lesson and got a taste of his mussels with escabeche and pan-fried clams.
In Seattle, we visited with Tom Douglas, who is widely credited with being a defining figure in the establishment of Northwest cuisine. He has soured from Penn Cove Shellfish for years and showed us his version of the classic mussels with wine and herbs along with a dish that pan-roasted the mussels without broth. This approach put the fresh, briny, sweet flavor of mussels front and center and the recipe couldn’t be more simple.
