Since teaming up in the early 1970s, Bill McCormick and Doug Schmick have established more than 80 restaurants and catering operations throughout the country - an extraordinary feat in a business with the highest attrition rate of any in the United States. The two men, very different yet surprisingly compatible, have established themselves as entrepreneurs with one collective vision, to run the nation's premier family of seafood restaurants.

David B Curtis, Executive Chef of McCormick and Schmick's Seafood Restaurant on 1st ave. in Seattle talks about his realtionship with Penn Cove Shellfish.

" I am always on the lookout for opportunities to showcase the Northwest origins of our Restaurant Group and Penn Cove Shellfish is a natural partner in this pursuit. Located a block away from The Pikes Place Market I get a fair share of tourist traffic, as well as business travelers. These guests are always looking for something special, local and unique to the Puget Sound I often treat these guests to a steaming sampling of Penn Cove Mussels as they inspect our menu. Which almost always leads to a plate of fresh Northwest Grown Oysters, and it just would not be Happy Hour without a Half Pound of Mussels Steamed with spicy Andouilli Sausage or in Thai curry.  I am lucky to have a  Chefs Counter at my location and  it gives me an opportunity to talk about the Penn Cove Shellfish all the while showcasing the ideals that our restaurant Group was founded on, fresh sea foods prepared with care and served with enthusiasm."

                "There is nothing more important to a Chef than having confidence in the product she or he is presenting to there guests. The personal care that Penn Cove puts into every aspect of bringing their product to me, the detailed and honest oyster evaluation page, and their care in handling the shellfish from harvest, to my hot pan makes for a great sales pitch, and a satisfied costumer."

                                                                                                               
 Chef, David B Curtis 

We at Penn Cove Shellfish are so thankful to have such quality customers as Chef David. We have been delivering fresh mussels, oysters and clams to McCormick and Schmicks for over 20 years and they are truly at the core of our customer base.

Happy Holidays to you and your family David and to all our valued customers!

Moules Mariniere is the classic French mussel recipe which most people use for a simple yet wonderful presentation of mussels and is probably the most common recipe used in restaurants today
 

Ingredients      4 Lbs. Mussels
                          1/2 cup dry white wine
                          1/4 cup chopped scallions
                          2 cloves minced garlic (or to taste)
                          1 tablespoon chopped parsley
                          1 tablespoon basil or thyme
                          4 tablespoons butter

Rinse Mussels and set aside. Melt butter in a large sauce pan and saute scallions and herbs in a large saucepan over medium heat until the scallions begin to clarify, Then turn heat to high, add mussels and wine and cover pan. Steam 5-6 minutes or until shells are open and meats are not translucent. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells. Serve immediately in large bowls and add nectar over mussels. Accompany with French bread, green salad and white wine. It's great..

                          Bon Appetit !