Mussel Up Your Menu

In this Article:

Mad About Mussels
Mussels Primer
Mussels 101
Win a New Mussel Pot
Top 10 Reasons to Serve PEI Mussels

Mad About Mussels with Chef Gordon Bailey

Streaming and Broth use

While the versatile blue cultured mussel can be prepared in many was, streaming is simple and traditional. Chef Gordon Baily reviews the key steps for mussel perfection every time. Mussel broth is a wonderful by-product of streaming. Learn how to creatively incorporate the birth in your kitchen.

Click here to watch Chef Gordon Baily in action!

Mussels Primer

Gary Rogers is the proud mussel farmer and owner of E & G Mussel Farms located on Malpeque Bay, PEI, Canada. For 24 years, Gary has perfected his own technique for growing and harvesting PEI mussels to bring them to your plate.

Gary runs his farm with the help of local employees with teem people on his boats and in the plant through the summer season and up to twenty five dedicated individuals during the fall seed time and winter harvesting seasons.

He harvests 2 million pounds of PEI mussels annually, which are shipped fresh to Canada and the US. Gary says "Mussel farming is important to the sustainability of rural coastal communities, employing local people and investing in the local economy is essential for continued growth within our industry. I take pride in the fact that we produce healthy, sustainable quality seafood for our consumer's tables everyday and I take it as a privilege to work in one of the greenest industries alive today."

Mussels 101

Storing Fresh (Live) PEI Mussels

Simple and consistent storage and handling processes will keep mussels fresh and tasty. Because they are alive, they will actually last longer than many other types of seafood

Chill don't freeze: To minimize spoilage and maximize profits store mussels on fresh ice, at temperatures beaten 1-4 C (34-40 F). Change ice as required and drain melted liquid daily.

Keep them hydrated: Cover with a damp cloth, and change the cloth daily.
Discard any mussels with broken or chipped shells.
Maintain proper stock rotation: The tag on the bad includes the date of when the mussels were processed for ways reference.
Avoid contamination: By washing hands frequently, cleaning and sanitizing premises daily and following standard kitchen safety practices.

When you're ready to cook your mussels, check for freshness by simply giving them a sniff. They should smell more like the ocean than fish. Discard any mussels with broken and chipped shells. Place mussels in a colander rinse and stir under running water. Set aside. If any mussels remain open, tap firmly, discarding those that do not close in response to the tap. It's a simple, built-in freshness test, as easy as a sniff and a tap.

Win a mussel pot!

Forward the link below to four friends and enter for a change to win…