Pacific Blue Mussels

PLEASE NOTE: The 1 lb. and 3 lb. options must be shipped with another frozen item,
to ensure delivered quality. Just add one additional frozen item to your Cart.

Superior to supermarket mussels Standard blue mussels often cost less than ours per pound. But they provide less meat than ours and are simply not as tasty or satisfying!  Regular "blue" mussels  are a different, less appealing species (Mytilus edulis) than ours. Standard mussels are bottom-grown off the U.S. or Canadian Atlantic coasts, and harvested by dredges ... a cheaper method that introduces grit and can damage the seafloor ecosystem.

• AKA “Mediterranean” mussels
• Line-grown in sparkling clean waters 
• Partly pre-cooked for easy meat removal
• Average of 16 to 18 mussels per 1 lb. bag
• Raised on mid-water nets (no grit or dredging)
• Superior source of omega-3 fatty acids (180mg each) 
• Monterey Bay Aquarium “Best Choice” for sustainability
• Product of USA (Washington State)

Our mouthwatering good Pacific Blue mussels – also known as Mediterranean mussels – boast plump meats and a delicate, yet complex flavor and buttery texture.

These expertly cultivated, de-bearded mussels (Mytilus galloprovincialis) come partly pre-cooked for easy meat removal, and can be cooked from frozen.

Our Mediterranean mussels thrive in Washington State waters constantly monitored for purity. 

Members of this premium species like fast-moving water free of sediment, where nutrient-rich
upwelling occurs … a perfect description of their Puget Sound environs. 

They reach harvest size (approx 2-3/4 inch long) suspended in mid-water
from long-lines and rafts, which keeps them totally free of mud or grit …
the only flavor you taste is the shellfish itself!

Certified-safe meats that are easy to remove
By law, each batch is tested and certified by the State of Washington as safe to eat raw,
before the mussels are harvested.

After being cleaned and vacuum-packed, our mussels undergo immersion in scalding hot water (170°F) for several minutes ... a process that partially cooks the mussels and makes it very easy to pull the meat from the shell.

Being State-certified safe, they can be thawed and consumed as is, or cooked
further from frozen (no thawing required), as you prefer.  

For more information, see “Serving/Storage”, below.

Keep frozen until ready to consume or cook.  Cook from frozen and consume within 24 hours. If you thaw the mussels first (in the refrigerator only), just delete a minute or two from the cooking times shown below. After being cleaned and vacuum-packed, our mussels undergo immersion in scalding hot water (170°F) for several minutes ... a process that partially cooks the mussels and makes it very easy to pull the meat from the shell. While most folks prefer to cook them for a few minutes (see Cooking Tips, below), our mussels are certified safe to consume without being cooked.  Any thawed, unused mussels must be refrigerated and then consumed within 24 hours … cover them with a clean wet towel to prevent them from drying out. Preparation The shiny black shells are usually clean, with no scrubbing needed … one quick rinse and they’re ready to go. Cooking Tips Our mussels come to you partially cooked, and are safe to consume without further cooking. The mussel meats can be marinated, seared, or braised in a sauce and still be succulent and tender. Still-frozen mussels can be cooked without being thawed first. Just add a couple of minutes to these cooking times: • Steam frozen, rinsed mussels for 5 minutes. • Microwave frozen, rinsed mussels for 3 to 4 minutes (time will vary by oven and quantity). • Simmer frozen, rinsed mussels in your sauce or broth of choice for 6 to 8 minutes. To add mussel meat (without the shells) to other dishes, just thaw in the refrigerator and add to sautes, stir-fries, stews, or soups partway through the cooking process. You can also remove the meats from the shells and add them to recipes. Safe enjoyment of mussels Mussels usually open during cooking, but any that remain closed are safe to eat. The shells may stick together while cooking, especially if immersed in liquid. If other mussels in the pan have finished cooking, the unopened ones will be safely done as well and only need to be coaxed open with a knife or fork. (Use caution with knives … ones with blunt edge, such as butter knives, are safer.)