Blue Mussels
Blue Mussels attach themselves to rocks, shells, pilings and other hard surfaces with their beards. These beards are actually called byssus threads, and should be removed before cooking. The Blue Mussel’s smooth shell is an elongated triangle with rounded edges. Growth rings on these creatures’ shells show their age, and full maturation takes one to five years. They can be found in both polar and temperate waters around the world.
Common Name
PEI’s, Blue Mussel, Bay Mussel
Scientific Name
Mytilus edulis
Seasonal Availability
Year-round
Primary Product Forms
Live and fresh
Product Profile
Mild
Moderate
Full
Delicate
Medium
Firm
Cultured Blue Mussels are pre-cleaned prior to distribution; however, remove any of the “beard”, or Byssus threads that remain, and always give the mussels a quick rinse prior to cooking. The fresh water should cause living mussels to close, at least partially. Discard any shells that fail to do so or are visually chipped or broken. Blue Mussels are typically steamed in water, wine or broth which can contain a wide variety of herbs and spices. Blue Mussels cook very quickly, and are finished when all Mussels have opened.
Farm-raised and wild from PEI (Prince Edward Island) and Maine.
Rated Best Choice (green) by Monterey Bay Aquarium’s Seafood Watch.
Mussels have been cultivated for almost 800 years in Europe, and have been used as a food source for more then 20,000 years.
