Cultivated Blue Mussels

Name: Cultivated Blue Mussels
Latin Name: Mytilus edulis

Harvest Area: East Coast of Northern America

Seasons: Available year round.

Characteristics: Thinner blue-black shells, plumper and more uniform than wild mussels. No pearls. Meat becomes watery and weak during spawning. Meat color ranges from white to orange.

Grade/Pack: Fresh: half bushels; bushels; 2lb and 10lb bags; meat by gallon. Frozen: Vac packed; whole in shell and on half-shell. Meat frozen in vac pack as well.

Traditional Applications: Retail and Food Service. Very good smoked or prepared in sauces.

Substitutes: Wild mussels and New Zealand green lipped mussels.

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