Big and gregarious and in love with the food experience, Chef Tom Douglas of Seattle's Palace Kitchen, Etta's Seafood and Dahlia Lounge restaurants heads out to the waters of the Pacific Northwest to savor the succulence of the sea-perfect mussels from Whidbey Island's Penn Cove Shellfish. Recipes: Mussels in Sake Ginger Butter; Mussel Chowder.
Visit the Website: www.chefsafield.com
Episode #105 / Length: 26 minutes
On TV
Tuesday, February 18th at 7:00 AM on KLRU Create- Tuesday, February 18th at 1:00 PM on KLRU Create
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