Mussels (farmed)

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Mussels are cultured in approximately 40 countries around the world, with three species accounting for the bulk of world supply.

Blue Mussels (Mytilus edulis)—These mussels have a moderate flavor and a firmer texture than clams. The farmed variety has a thinner, darker shell than wild blue mussels and is usually collected at a shell size of two to three inches. Although it is the most commonly farmed mussel species in the U.S., a large proportion of blue mussels are imported from Canada, where mussels are grown on suspended lines.

Mediterranean Mussels (Mytilus galloprovincialis)—Long a European favorite, these mussels are now grown on the west coast of the U.S. They are usually collected at 2.5–3.5 inches, but can be found in larger sizes. Mediterranean mussels tend to yield about 50 percent meat, significantly more meat than blue mussels. These mussels are all grown on suspended lines.

New Zealand Greenshell Mussels (Perna canaliculus)—This mussel is about 30 percent larger than a blue mussel. It is usually exported individually frozen (after steaming) on the half shell or as frozen meats, smoked, or other products. All greenshell mussels exported from New Zealand are grown on rope systems.

CONSERVATION NOTES

Farmed mussels receive high rankings from conservation organizations. Individual mussels filter approximately 10–15 gallons of seawater daily to extract plankton for nutrients and, as a result, contribute to improved water quality in coastal areas. No feed or chemicals are used as with other forms of aquaculture. Mussel farmers depend on a clean and healthy environment, as these filter feeders only thrive in top-quality water. Closures of mussel farming areas can occur if testing indicates the presence of harmful algal toxins.

Culturing mussels on suspended ropes in the water column generally has little environmental impact. In some instances, mussels are farmed on the sea bottom and collected by dredging, a method that can cause significant damage to seafloor habitat.

IN SEASON

• Blue mussels: Available year-round
• Mediterranean mussels: Spring through fall
• NZ Greenshell mussels: Available year-round

PRODUCT FORM

• Blue mussels: Live and frozen, both as meats and cooked in the shell; precooked, vacuum-packed are becoming available
• Mediterranean mussels: Live and frozen, both as meats and cooked in the shell
• NZ Greenshell mussels: Individually frozen (after steaming) on the half shell, as frozen meats, smoked, or other products; live greenshells are also available in small quantities

BUYING TIPS

• Spawning mussels aren’t the best for eating in terms of texture (mushy) and meat yield, and after a mussel spawns its shelf life is greatly reduced.
• Depending on species, time of year, and culture method, a mussel’s meat-to-shell ratio ranges from 20 percent in bottom-cultured blue mussels to 50 percent in rope-grown greenshell mussels. Rope-grown mussels tend to have a higher meat-to-shell ratio.
• A mussel isn’t necessarily dead if its shell is gaping. To check, immerse the mussel in fresh water; if the shell closes, it is still alive.
• The most important steps in processing mussels are purging to remove sand or grit and sorting to eliminate dead mussels. Some producers also hold mussels in tanks of water that are treated with ultraviolet light, which destroys harmful bacteria, a process known as “depuration.

ASSOCIATIONS

Pacific Coast Shellfish Growers Association (PCSGA)
Olympia, Washington, Web Site: www.pcsga.org • The largest shellfish association in North America representing the interests of shellfish growers from British Columbia, Alaska, Washington, Oregon, California, Mexico, and Hawaii. The PCSGA is a good source of information about environmental issues, shellfish safety and health issues, technological advances, marketing and research.

PEI Aquaculture Alliance
Charlottetown, PEI, Canada, Web Site: www.aquaculturepei.com • The Alliance, which includes the PEI Cultivated Mussel Growers Group, promotes Prince Edward Island (Canada) aquaculture and provides contacts and promotional materials for PEI blue mussel growers.

Greenshell.com
Blenheim, New Zealand, Web Site: www.greenshell.com • Greenshell.com is the promotional arm of the New Zealand Mussel Industry Council, Ltd., and is responsible for promoting New Zealand greenshell mussels.