How to cook Mussels

Heat olive oil or butter in a large pot over medium heat.  Sauté garlic and shallot until fragrant (about 1 minute).  Pour in white wine (or broth/beer) and bring to a simmer, Add mussels, cover, and steam for 5-7 minutes, shaking the pot occasionally. Once the mussels have opened, remove them from heat. Discard any that remain closed.

Mussels recipe

• 2 lbs fresh mussels (cleaned)
• 2 tbsp butter or olive oil
• 3 cloves garlic (minced)
• 1 small shallot (chopped)
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• Juice of 1 lemon
• 1/2 cup fresh parsley (chopped)
• Freshly ground black pepper
• Crusty bread for serving

some mussel benefits includes: Mussels provide high-quality protein for muscle growth and repair, Supports heart health, reduces inflammation, and improves brain function.

Mussels

Mediterranean mussels are harvested globally in cooler waters, and the Pacific Northwest to the Southeast Alaskan coast is a super prime growing region for this species. The mussels are rope-grown in cold, powerful tidal currents, and are free of sand and grit as a result. Our facility is located in Seattle, which gives us the unique advantage of not only sourcing the best Alaskan shellfish, but to also target some of the fantastic shellfish that the PNW has to offer. We are able to ship out Mediterranean mussels that have come out of the water that same day.

Storage and handling

• Store the mussels in the fridge between 35-40 degrees Fahrenheit
• Open the bag slightly so they can breath – they may arrive with a few small holes in the bag so they can breath during transit.
• Eat within 2 days
• These mussels are intended to stay alive until they are cooked
• Discard any mussels in which the shell is stuck open and not responsive to touch or heat – indicating that it is dead
• Discard any mussels that don’t open after cooking