We've got mussels!

These are Mediterranean mussels grown in South Puget Sound by a couple of our partner farmers. They're meaty, sweet, and buttery. Steam them like a clam in white wine and garlic, eat with a crusty loaf of bread, and pretend you're sitting in a cafe along the Boulevard Saint Germaine.

Note on preparation: These come with the byssal thread intact, which improves their shelf life. Remove the bussus (aka beard) before cooking. Or don't. We go back and forth. The beard isn't harmful, it's just tough and flavorless and not really something you want to eat. It looks like brown string. To remove, simply pull the byssal thread off with tweezers or your built in pinchers (aka your fingers). This may require a side to side or back and forth motion, and maybe a bit of discussion between you and the mussel. You will prevail, don't worry.

Sold in 4 pound increments (2 x 2lb bags), which feeds 1 to 4 people depending on how you roll.

Remember that consuming raw shellfish increases the risk of foodborne illness.