Please Note:The 1-lb and 3-lb options must be shipped with another frozen item, to ensure delivered quality. May arrive with occasional broken shells which does not affect quality, cooking, or culinary pleasure.
Approximatealy 16 to 18 mussels per 1 lb bag
- Line-grown in certified-clean waters
- Rated Best Choice Monterey Bay Aquarium for sustainability
- Product of Washington State
Pacific Blue mussels (Mytilus galloprovincialis) are a favorite of the Pacific Northwest, with their delicate, yet complex flavor and buttery texture.
Also known as "Mediterranean" mussels, ours are line-grown in the sparkling clean waters off Washington State, partially cooked, and free of grit.
Safe and easy to enjoy
By law, each batch is tested and certified by the State of Washington as safe to eat raw, before the mussels are harvested.
Our mussels can be thawed and consumed as is, or cooked further from frozen (no thawing required), as you prefer.
After being cleaned and vacuum-packed, our mussels undergo immersion in hot water (175°F) for 13 minutes — a process that pasteurizes and partially cooks the mussels, making it very easy to pull the meat from the shell.
Note: The "nectar" in the bags is the result of the cooking process and natural juices from the mussels.
Superior to supermarket mussels!
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.
This is why standard blue mussels often cost less than ours per pound. While ours offer more meat and are much more tasty and satisfying — and designated as sustainable by the Monterey Bay Aquarium "Best Choice" program!
Keep frozen at or below 0° F (-18° C).
Held under these conditions our Pacific Blue Mussels should retain their quality for at least six to 12 months.
Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible.
Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Closed shells: Not a problem
Many cookbooks advise readers to discard live mussels that either do not close when the shell is tapped, or open when they are cooked. In fact, experiments show
that the shells of many healthy live mussels do not close or open when tapped or cooked (Reuello N 2004).
Our mussels are immediately par-cooked and frozen upon harvest, so there's no way for them to become spoiled … unless they thaw and sit at temperatures above 40° F before being cooked.
After being carefully hand selected, cleaned and vacuum-packed, our mussels undergo immersion in hot water (175°F) for 13 minutes — a process that pasteurizes and partially cooks the mussels, making it very easy to pull the meat from the shell.
Any Vital Choice mussels that stay closed during cooking are safe to eat. The shells can literally "glue" together while cooking, especially if immersed in liquid. Use care when opening unopened mussels, which only need to be coaxed open. (To avoid injury, use a blunt-edged tool such as a butter knife.)
Note: The "nectar” in the bags is the result of the cooking process and natural juices from the mussels.
Source: Reuello N. Improving post-harvest handling to add value to farmed mussels. Ruello and Associates, for Seafood Australia. January 2004. ISBN 0 9577695 12
Explore the many wonderful regional recipes featuring mussels … Portuguese cataplana stew, San Francisco cioppino, lndian curry, Korean hot pot, and Cajun gumbo or jambalaya.
Or keep it simple:
Steam mussels for 3 to 5 minutes, until they plump up.
Steamed with water is a great, simple way to enjoy mussels. Try adding a bit of flavorful liquid to the steaming water e.g., (wine, beer, cider, sake, or vermouth), and complementary seasonings such as herbs, onions, leeks, shallots, garlic, lemongrass, chilies, ginger, or tomatoes.
Roast, sauté, bake, or stir-fry for 5 to 7 minutes.
You can also roast, sauté, bake, or stir-fry our mussels, and enjoy them in sauces, soups, stews, and chowders.
*Note: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.
Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).
Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.
Standard Shipping Fees
- Up to $49.99 = $4.95 shipping
- $50 - $98.99 = $9.95 shipping
- $99 and over = FREE shipping
Overnight shipping and other premium services cost extra; for more information, see our Shipping page
. (Live shellfish ship overnight at no extra cost.)
When will my frozen foods arrive?
- We cannot ship perishable goods to PO boxes.
- Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
- Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
- Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
*Except when a holiday falls on the designated shipping day.
For more information, see our Shipping page