The theme of this year’s MusselFest is “extra, extra, extra.”

Organizers say there will be extra of just about everything, in response to last year’s large crowds.

Extra boats, extra shuttles, extra bathrooms, extra music and, most importantly, extra chowder-tasting tickets.

This year, MusselFest will feature 16 businesses each giving out 2,000 one-ounce samples both Saturday and Sunday.

Four different tickets with four tastings per ticket will be offered, allowing for 500 more participants each day.

“We always sold out early and we want people to be able to try the chowder,” said Vickie Chambers, executive director of the Coupeville Historic Waterfront Association. “We are planning this year’s event to be as good, if not better than last year. We want to make it a positive experience, even if we sell out of tickets.”

Chowder tickets are $10 each and start selling at 10 a.m. each day at the Coupeville Rec Hall. A limited number are sold each day, so get there early.

“Our whole goal is to not turn people away,” said Cindy Olson, organizer. “It was so hard to tell people at 11:30 that we ran out of tickets. “

“The fact that we can pull off a fourth ticket is huge,” Chambers added.

Olson and Chambers were busy this week making sure all the details for this weekend’s event are handled, including that the 900 pounds of potatoes, 200 pounds of onions and 1,000 pounds of mussels are ordered and ready to deliver to the businesses making chowder.

Penn Cove Shellfish generally harvests 4,000-5,000 pounds of mussels for the festival and, after a record turnout last year, harvested about 6,000 pounds this year.

Most every restaurant offers some various of the tasty mollusk and several vendors, including the Coupeville Booster Club, offer mussels on the go.

Businesses are being encouraged to join in the festivities, with restaurants selling on the street. Front Street Grill got permitted to sell alcohol in a tent on Front Street, giving the festival three beer and wine gardens.

“One of the greatest things that happens during the festival is our chefs,” said Olson. “They’re world class, you learn a lot, they give out samples and it’s free.”

“Those guys work really hard to put on a show.”

Cooking demonstrations will take place between 10 a.m. to 3 p.m. on Saturday and Sunday in the Coupeville Rec Hall. Guest chefs include Gavin Stephenson of the Georgian Restaurant, Robert Spaulding of Elliott’s Oyster House, Chris Garr of Ivar’s Acres of Clams, Sam Burkhart of Etta’s and Larry Cordova of Marriott International.

In response to participant comments about wait times for the mussel tour boats and shuttle, there will be two boats running tours and two shuttles taking chowder tasters around town.

The additional boat equates to 600 extra tickets and because the Coast Guard requires every human being on the vessel have a ticket, even an infant, one front street business stepped up and paid for an unspecified number of tickets for children ages 0-12 if accompanied by a paid adult.

There will be free parking at both the elementary and middle/high school with shuttles to bring visitors downtown.

And, if the community green is open, parking downtown for $5.

As always, the mussel-eating contest will take place at 3 p.m. each day at the Rec Hall. The cost to enter is $5.

MusselFest is also full of activities for all ages, including kids fishing, seaside activities and children’s performers.

The fishing will be off the dock of the Windjammer building and other kids activities will be at the Coupeville Masonic Lodge.

For more information, go to www.thepenncovemusselfestival.com