Nestled in the cold and nutrient-rich waters of Whidbey Island, Penn Cove Mussels have earned a reputation as some of the finest in the world. But what sets these mussels apart isn’t just their fresh and hearty flavor—it’s the care and innovation behind the scenes.
“We grow mussels using just the bay water and cove,” says Jesse Broderson, a seasoned fisherman with Penn Cove. “Natural mussels set on the rocks and beach in the cove, start to spawn, and we put our coils and lines in the water to catch the baby mussels, allowing them to grow to a quarter inch long where they’ll have a firm grip on the line. Then, we open up that line to their full 40 feet length so they can grow the mussel from there.”
Penn Cove Mussels are organic and naturally occurring. Rather than seeding or artificially manipulating growth, the team at Penn Cove works with nature. The farmers act more like stewards, nurturing the mussels as they grow and ensuring the environment remains pristine.
About two months later, the team returns to add a specially patented disc mechanism to the lines. “The discs give a platform to the mussels to sit on so they don’t fall off the line, and that was a patent by Penn Cove Mussels!” Jesse explains. “It has transformed the mussel industry, as many other mussel farms now use this technology.”
This gentle and sustainable approach results in mussels that are plump, tender, and infused with the pure flavors of Penn Cove. The process also protects the ecosystem, keeping the waters healthy and thriving for generations to come. Plus, there’s a fun bonus—“If you find discs on the beach, you can collect 25 and receive 5 pounds of mussels upon returning them to Penn Cove Mussels! It helps in minimizing pollution,” Jesse adds.
The species of mussels grown in Penn Cove are unique to these waters—hearty, flavorful, and with a high meat content compared to other mussels grown in the U.S. They begin smaller than a pinhead, attaching to objects and feeding on algae as they grow. “We take good care of them to allow them to grow up to 2-inch sizes, being the best size,” Jesse says.
Harvesting is a careful process, too. “We use a raft with a stinger and debysser to get the mussels cleaned and obtained. Once they are clean, they go through our grading stations, where our team ensures every mussel going out is up to standards in weight and quality,” Jesse explains.
The result? Mussels that taste as fresh as the sea breeze that sweeps over Whidbey Island. Jesse’s favorite place to enjoy them? “Toby’s,” he says without hesitation.
“My favorite part is that it’s such a natural operation,” Jesse adds. Next time you see Penn Cove Mussels on the menu, you’ll know there’s more than just great flavor in that dish. There’s the dedication of fishermen like Jesse, the innovation of the patented discs, and the gentle hand of nature herself—all working together to bring you something truly special.
If you’re craving Penn Cove Mussels on Whidbey and Camano Islands, there’s no shortage of spots to enjoy them—each with its own charm. Toby’s Tavern in Coupeville is a must for the classic experience: buttery, garlicky mussels paired with their house beer, all in a laid-back setting steeped in local history. Just down the street, Front Street Grill offers a more upscale feel, with waterfront views and a menu featuring inventive mussel preparations like Coconut Curry. For a slower-paced afternoon, head to Leo & Leto’s Winery and Bistro, where you can sip wine from their vineyard while savoring their preparation of Penn Cove mussels. And for a romantic dinner, Prima Bistro in Langley is a favorite—cozy, elevated, with French-inspired mussel dishes and an ambiance that’s hard to beat.
