Mussels need very little cooking. As soon as they are open, ususally after 4-5 minutes of steaming, they are ready to serve. Overcooked Mussels turn rubbery and shrivel up. Any Mussels that do not fully open should be discarded. Mussels sold live in the shell should be tightly closed, not damaged and free of barnacles. The meat is beige to orange. They should be stored refrigerated, but not below 4ºC and not in water. Plump juicy Mussels are best.
Although plentiful in the wild, Mussels are widely farmed, especially in the clean, cool waters of the Highlands and Islands of Scotland. They are mostly grown on ropes 6-10m in length, hanging from rafts, ready for naturally floating mussel larvae to attach themselves and grow. Feeding and waste management are not required, making mussel cultivation one of the most environmentally friendly aquacultures. Mussels reach market size after approx. 2 years, when they are purified in clean seawater and under ultra violet light before being sold to consumers. Rope grown mussels can have thinner shells and a lighter colouring than seabed grown ones. The colour of the meat can be an indication of its sex, with females being deeper orange, males paler in colour, and not a sign of quality.
Available year round, but fattest and juiciest just before spawning. Not at their best during the spawning season May to August.
Scientific Name: Mytilidae
Catch or Cultivation Method: Farmed, Rope Grown
Refrigerated Shelf Life From Despatch Date: 3 Days
Fat content 2.7%
Calories per 100g: 104
Your meat order is kept cool in transit because we either use an
insulated expanded polystyrene box, or a recyclable tough corrugated
cardboard box which is foil lined and insulated with bubble wrap. Both
boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed
ice packs. Our ice packs are made with a frozen water-based gel, which
keeps the meat at the correct temperature for up to 48 hours. When the
ice does melt, it stays as a gel, which prevents the delivery becoming