Wild Rhode Island Mussels

2 - 10 lbs

Starting At Out of Season

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Product Info
Storage
Recipes & Tips
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Size:	Choose 2, 5 or 10lbs. 15-20 Mussels per Pound
Features:	Wild (Bottom Cultured) Naturally Longer Shelf Life Pre-Cleansed of Grit & Sand Beards Pre-Removed
Season:	Summer
Origin:	Narragansett Bay, Rhode Island
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, the US east coast, and parts of Asia.

These mussels have been wild harvested from the bottom of Narragansett Bay in Rhode Island. They’re a great choice if you’re looking to create traditional Rhode Island recipes with the unique nuances of authentic Rhode Island mussels.

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 brief scrub with a wire brush before cooking.

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 the shell 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 dish with mussels in Europe is French fries (perhaps with a spicy aioli).

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

How to Steam Mussels
Mussel Recipes

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