Get a Little Shellfish
Break out of the weeknight meal routine with something a bit more outside the shell. Clams and mussels are not only fun to eat, but are also packed with all sorts of nutrients! Fill your belly and lift your spirits with a nice dose of Omega-3 fatty acids, trace minerals, protein and B vitamins—all found in the freshest clams and mussels around.
Penn Cove shellfish
Penn Cove Shellfish has been harvesting the finest shellfish from the pristine waters around Whidbey Island for over 3 decades, and they deliver their fresh ocean riches to Haggen’s seafood department.
Penn Cove Shellfish is the premier producer and provider of the finest sustainably farmed shellfish products on the market today. Their mussels have won top honors at international taste test competitions for their sweet flavor and fabulous texture.
Stop by your Haggen Seafood department and try some tasty, fresh shellfish from Penn Cove!
Linguine and Clams
A family favorite
- 6 Tbsp extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 pinch crushed red pepper
- Kosher salt and pepper, to taste
- 2 lbs Manila clams, scrubbed
- 1 lb linguine
- 1/2 cup parsley, finely chopped
- 1 Tbsp lemon juice
- 2 Tbsp unsalted butter
Cook linguine according to package instructions (1 minute short of al dente).
Meanwhile, in a large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Add onion and garlic and sauté until golden. Add wine, red pepper flakes, salt and pepper. Simmer for 2 to 3 minutes. Add clams and toss to combine. Cover and cook until clams are open, 5 to 7 minutes. Remove clams from liquid and discard any clams that have not opened. Tent clams with foil.
Reserve 1 cup of the cooking water, then drain pasta and add to pan. Add 1 cup of the pasta liquid and bring to a boil. Reduce heat and simmer, tossing occasionally, until pasta is tender, 1 to 2 minutes.
Add parsley, lemon juice and butter. Toss until butter is melted. Divide pasta among shallow bowls and top with clams.
Saffron Spiced Mussel Soup
Fragrant and delicious
- 2 lbs mussels
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 leek, cut into strips
- 2 garlic cloves, crushed
- 1 tsp jalapeño, finely chopped
- 1 tsp ginger, finely grated
- 1 tsp curry powder
- 6 saffron threads
- 1/2 cup dry white wine
- 2 cups vegetable stock
- 3/4 cup coconut cream
- 6 Tbsp cilantro, finely chopped
- Lime wedges
Scrub the mussel shells clean in several changes of fresh water and pull off beards. Discard any mussels that aren’t cracked or don’t close when tapped on a work surface.
Melt the butter and oil in a large frying pan over a high heat. Add the leeks, garlic, jalapeño, ginger and curry powder. Stir-fry for 2 to 3 minutes, until fragrant. Add the saffron, white wine and stock to the pan and bring to a boil. Cook over a high heat for 2 to 3 minutes.
Add the mussels to the pan and cover with a lid, shaking pan frequently, for 6 to 7 minutes or until shells open. Remove the mussels with a slotted spoon and discard any that have not opened. Set aside. Add the cream and cilantro to the liquid and bring back to a boil, reduce the heat and simmer gently for 4 to 5 minutes.
Add the mussels to the pan.
Garnish with cilantro and lime wedges. Serve hot.
Photography by Katheryn Moran Photography.