Taste WA at Home: Totten Inlet Mussels with Gård Vermentino
Hi, it’s Tanya, Gård’s culinary creator (as well as Tasting Room Associate at Gård Woodinville). I’ve been cooking for what feels like a gazillion years, but I had never eaten or cooked mussels until now. When Jen — my sister and our Director of Marketing — suggested I give them a try, I was totally intimidated. But with her and her husband’s guidance, I went for it… and it worked beautifully! This may not be the classic method, but it’s the one that worked for me, so we’re sharing it. But If you’re a pro, go with what you know!
This recipe is inspired by our family’s summers in Halibut Cove, Alaska, where Jen, her husband Brent, and their girls would pick mussels from just outside the cove in the morning, bring them back to the dock house to clean, and hand off to Uncle Kenny to whip up a batch in a simple white wine and butter broth for dinner. To die for. They brought the recipe home to make their own and share with friends.
For this version, we’re keeping that same spirit—simple, rustic, and comforting—but giving it a Washington twist with local Totten Inlet mussels.
Totten Inlet sits at the southern end of Puget Sound, near Olympia, tucked between Steamboat Island and the Squaxin Island area. It’s known for pristine, nutrient‑rich waters that produce some of the sweetest, plumpest mussels in the region. If you’ve ever had mussels in a great Seattle restaurant, there’s a good chance they came from Totten Inlet.
And since it’s Taste WA Month, it felt like the perfect time to celebrate Washington seafood alongside Washington wine. Mussels are one of the easiest, most affordable ways to bring a little coastal magic to your kitchen—and they pair beautifully with our 2025 Vermentino & 2022 Grenache.
Totten Inlet Mussels in a Vermentino Butter Broth
Serves: 6-8 as an appetizer
Recipe by: Tanya Miller & family
Suggested wine pairing: 2025 Vermentino & 2022 Grenache
Hint: These instructions were extremely helpful to me as a mussel newbie – How to clean & prep mussels
INGREDIENTS
- 2 lbs mussels, cleaned & debearded (some mussels are sold cleaned already)
- ½–¾ cup dry white wine (we used Vermentino)
- ½ stick butter, divided
- 3 cloves garlic, finely minced
- ~⅓ cup shallots, finely minced
- ~1 tbsp cream
- Pinch of salt, if needed
- Crusty local bread, sliced & grilled for dipping
- Finely diced chives and/or Fresno peppers for garnish
NSTRUCTIONS
- Toast the bread
On the grill, in a grill pan or under the broiler, toast the bread to your preferred level of char. Set aside. - Build the base
Add 1 tbsp of the butter to a large braiser over low–medium heat. Add the shallots and garlic and sauté for a couple of minutes until fragrant. Pour in the wine and let it reduce for a few minutes. Taste the broth to see where the flavors are heading. - Steam the mussels
Add the mussels, give everything a quick stir, and cover the pot immediately. Check them after 2 minutes—some open very fast. Remove any that have opened and set aside. Give the pot a shake or stir, cover again, and check in another minute. Repeat until most of the mussels have opened.
Note: If a mussel doesn’t open (or you’re unsure), toss it. It’s not worth the risk. - Finish the broth
Once the mussels are removed, add the remaining butter to the pan—plus a splash more wine if you’d like. Simmer for a few minutes, then reduce the heat to low and add a small splash of cream. Taste and adjust seasoning. It’s amazing how much flavor the mussels bring to the broth. - Bring it all together
Return the mussels to the pan and gently toss to coat in the broth. Do not let simmer, you don’t want to overcook the tender mussels. - Serve
Serve family‑style or in individual bowls. Garnish with chives and/or Fresno peppers. And don’t forget the grilled bread for dipping—it’s half the joy. Serve with a glass of Vermentino or Grenache, and enjoy a delicious app/meal and pairing. Cheers!
