MUSSELS
Almost all mussels sold commercially in the U.S. are cultivated. These bottom cultured mussels are raised in seeded beds and purged of sand before they are sent to market. They also have a greater meat to shell ratio. The shell tends to be thinner than their wild cousins. Mussels, like all bi-valves have a tight closing shell. To test a mussel or any bi-valve for freshness, tap the shell or rinse it in cold water, the shell should close up tightly, if it doesn't the product is dead and should not be used.
PRODUCT FORMS
Frozen mussels are available year round as are fresh. The fresh product will have a 5 day shelf life if properly refrigerated. There is a short period of time during the summer when the mussels spawn, making them weaker. This time period lasts generally 3-4 weeks. Market forms include live, in the shell, full bushels (approximately 700-800 pieces), 1/2 bushels (300-400 pieces), poached, shucked gallons, frozen in or out of the shell and smoked.
PREPARATION
Mussels are a versatile addition to any dish. They can be steamed, poached or cooked in sauces such as marinara.
NUTRITIONAL INFORMATION
A 3-1/2 oz. Serving of mussel meat contains 147 calories, 1.9 grams fat and 11 grams of protein.
VARIETIES
- Mussel - 1/2 Box
- Mussel - Bag
- Mussel - Box
- N.Z. Mussels
- Mussel - G.E. Retail Bag
- Mussel - Box G.E. Retail
- Mussel - G.E. 1/2 Cult
- Mussel - Canadian
- Mussel Meat - G.E. Gal
- Mussel Meat - Marinated Gal
- Mussel Meat - Tom/Basil Gal
- Mussel Meat - Vinaigrette Gal
- Smk Mussels Pts
