One of the reasons I look forward to summer is prime Mediterranean Mussel season. For the at-home cook or four-star chef, these mighty morsels are very easy to cook and only require a few simple ingredients to enhance their existing full-flavor. We will begin offering Mediterranean Mussels in late May. Be sure to give us a call to place your order.
Credit: Christopher Conrad
Common Name: Mediterranean Mussels
Scientific Name: Mytilus galloprovincialis
Origin:
These mussels were discovered in Puget Sound in 1989. Puget Sound is located in Canada, north of Seattle, Washington.
Brief Description:
- Don’t confuse Mediterranean Mussels with Blue or Edible Mussels– both are found on the East and West Coasts in North America and are of the same species
- Mediterranean Mussels are popular with chefs and diners alike because their meats fill up the shell, they are sweet and contain no grit
- Their smooth glossy blue/black elongated shells make for great plating and presentation
- Most Mediterranean Mussels are farmed-raised, therefore, they are easy to clean and prep.
Handling:
Mussels should be eaten as soon as possible after harvest. They should be able to close their shells when handled. Discard broken gaping shells that do not close when tapped firmly a few times. Just like clams, if stored in the refrigerator, cover them with a damp towel to prevent from drying out. Also, mussels with their beard still attached will have longer shelf-life. If removed too early, it will drastically shorten their shelf-life; therefore, remove it before you cooking. Most debearded live mussels have a shelf life of 7-10 days, although this decreases to 5-7 days after mussels have spawned. Live mussels should be held at 35-38°F in ice, which must be allowed to drain as fresh water will kill mussels. Frozen mussels have a shelf life of six to nine months.
Grading:
Three available sizes:
- Small (~21/lb)
- Regular (~15/lb)
- Large (~10/lb)
Availability:
Year-round, but meat yields and harvests decline after spawning. Mediterranean mussels spawn in winter, which means these mussels are in perfect condition during the summer months, when they are most sought after.
Sustainability:
Mediterranean Mussels are grown on ropes suspended from wooden rafts– an environmentally benign farming method.
Taste:
Mediterranean Mussels have a delicate, yet complex flavor and a buttery texture.
Recipes:
- Paella with Shrimp, Clams & Mussels
- Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries
- Mussels, Clams and Shrimp in Spicy Broth
- Mike’s Drunken Mussels
- 81 Recipes Mussels Used in Broth
