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Live Maine Mussels

2 - 10 lbs

Starting At $74

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



  
  
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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews


Size:

Choose 2, 5, or 10lbs.
Normal: 15-20 Mussels Per Pound, 2 ½” – 3” shells
Extra Large: 10-14 Mussels Per Pound, More than 3” Shells

Features:

Wild (Bottom Cultured)
Naturally Longer Shelf Life
Pre-Cleansed of Grit & Sand
Beards Intact

Season:

Year Round
Origin: Maine

Shipping Limitations:

We are unable to ship live shellfish to Louisiana or Hawaii.

Fresh mussels are a tasty and elegant source of healthy protein.  Their sweet, tender meat is particularly popular in Europe, on the east coast of the US, and in parts of Asia.  Easy to prepare, they can be served simply with French fries or a baguette, paired with other seafood like clams, oysters and crabs, or used in more elaborate classic European & Asian dishes.

These mussels have been wild harvested from the ocean bottom off the coast of Maine and are available in two sizes.  The state closely regulates wild mussel harvest for continued sustainability.

After harvest, these mussels are stored in a high tech, refrigerated flowing seawater system that keeps them fresher, tastier, and alive longer than other mussels on the market.  While in this wet holding area, they naturally clean themselves of sand, bacteria and grit by filtering the clean seawater. 

When an order is placed, they are removed from this storage system, inspected and de-bearded.  While de-bearding mussels normally decreases their shelf life, these mussels are so much fresher at time of shipment that they will stay tasty in your refrigerator for 5-7 days after their ship date.

About Open Mussels: If your mussels arrive with several of their shells open (or you find many of them are open when you get ready to cook them), do not despair.  Contrary to popular belief, they may not be dead, just thirsty. 

Briefly rinse (do not soak) all open mussels in cold tap water.  They should begin to close.  Any that remain open should be thrown out.


Storage:  If you will be eating your mussels soon after arrival, you can simply store them in a bowl in your refrigerator covered with a damp towel. 

For ideal storage, you may want to keep them on ice.  See how to store shellfish for a tutorial.

Open Mussels:
If your mussels arrive with several of their shells open (or you find many of them are open when you get ready to cook them), do not despair.  Contrary to popular belief, they may not be dead, just thirsty. 

Briefly rinse (do not soak) all open mussels in cold tap water.  They should begin to close.  Any that remain open should be thrown out.

For long term storage, leftover mussel meat can be frozen.  See how to freeze mussels for tips.

Shelf Life:
Fresh on Ice: 5-7 days from date shipped.
Frozen Meat: Up to three months. Up to 2 days once thawed.


These mussels have had their beards pre-removed for your convenience.  If preparing and serving in the shell, you may want to give them a scrub with a wire brush before cooking so they look better at the table.

Soaking live mussels in flour-water before cooking can make them taste and look even better.  Read How to Prep Live Mussels for more info.

In-shell mussels can be steamed or grilled, removing individual mussels from the heat as they open. If you remove the mussels from their shells prior to cooking, they can be fried, broiled, sautéed, baked or smoked.

Mussels pair well with flavors like white wine, garlic, cream, cayenne pepper, tarragon, other shellfish (oysters, crab and clams), lemon juice & zest, thyme, pork, saffron, shallots, and tomatoes. A common side with mussels in Europe is French fries (perhaps with a spicy aioli).

Any in-shell mussels that do not open during the cooking process should be discarded.

How to Steam Mussels
Mussel Recipes


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