Photo by Tiffany RanYesterday, Taylor Shellfish Farm’s Seattle store manager Kevin Bartlett looked back on his early days courting oyster virgins. Today, he brings another shellfish into the mix with a recipe for the Melrose store’s signature mussels dish using Taylor’s Mediterranean mussels. “It’s perfect because mussels are actually in season right now,” said Bartlett. “The season for mussels actually coincides with the season for heirloom tomatoes, so we like to use them together.” Taylor Shellfish Farm’s Melrose MusselsServes 41 medium onion, chopped2 tbsp olive oil1 garlic clove, chopped1 jalepeno, minced2 tbsp thymebasil, or parsley, chopped1 tomato , chopped½ cup dry white wine4 lbs Mediterranean musselsSaute the chopped onion in olive oil over medium high heat. When translucent, ad chopped garlic, minced jalapeno, and chopped thyme and the basil or parsley. Saute for 3 to 4 minutes until the pan appears dry. Add chopped tomato and saute for another 2 minutes. Add dry white wine and turn to high heat. Add Mediterranean mussels, cover, and steam for 8 to 10 minutes or until mussels open. Garnish with fresh parsley or basil. Cooking tips:

– Due to plump meats and thin shells, Mediterranean mussels are likely not done right when the shells open. Cook until you see the meats contract.- Sometimes, Mediterranean mussel shells will “glue together” when cooking, especially when covered with liquid. If other mussels in the pot are done, the closed ones will be as well. Pry open and serve.