Mussels
What's for dinner? Mussels!
These are plump and succulent Mediterranean mussels grown in South Puget Sound by our partner farmer Ian Child. They're incredibly easy to cook, can be prepared myriad ways, and per pound offer a better value than a clam because their shells are thinner. Steam them in white wine and garlic paired 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. We are confident you will prevail.
Sold in 5 pound increments, which feeds 1 to 5 people depending on how you roll.
As a note, mussels are highly seasonal and prone to limited supply. Please be aware that we do our best to fulfill all orders but we may have to delay or cancel shipments if supplies are not available!
Remember that consuming raw or undercooked shellfish increases the risk of foodborne illness.
WARNING: Consuming this product can expose you to chemicals including cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov/food
Here's more information about oysters and cadmium.
