Welcome to the W&T Seafood blog! We’re a family-run oyster and seafood distributer in NYC, here to share our knowledge and passion for briny bivalves. Here you’ll find educational resources on oysters and shellfish, useful tips and recipes, and info on our events. Be sure to follow us on Facebook and Twitter for real-time updates, and subscribe to our newsletter for info on our upcoming events, classes and market days. Happy shucking!
Category Archives: Mussels
Photos: W&T Seafood What happens to all the glistening, briny shellfish that gets pulled from the tidal flats of Washington? It comes to the Taylor Shellfish processing plant to be washed, prepared, bagged and shipped to customers around the world. The … Continue reading
Photos: W&T Seafood Sweet, plump, briny and ready in minutes—is there a more elegant dinner than a pot of fragrant steamed mussels and a baton of bread? While mussels may not get as much of the limelight as oysters, they … Continue reading
Photo: Canadian Cove Why do mussels get fatter in winter months? How come some mussels are light orange and some dark? Can mussels move or do they stay put after settling on a piling? We learned the answers to these … Continue reading
Photo: Flickr/palimbiz Have you ever seen “bouchot mussels” on a menu and wondered what exactly it means? Bouchot (French for “shellfish bed”) is a traditional aquaculture technique for mussels. It means that the mussel was grown on ropes strung from … Continue reading
Photos: W&T Seafood Steamed mussels–is there any other dish that can be satisfying with so few ingredients? Essentially, you just need high quality mussels and a little liquid to steam them in, like white wine or beer. Of course, you … Continue reading