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Recipe Series


Blue mussels, the most common species in the United States, are grown along the New England and the Pacific Northwest Coasts. These bivalve mollusks grow in large colonies, each bound to its bed by an anchor of threads called a beard. These beards are more pronounced on wild mussels, as they must get a firmer grip in tougher environments. They are easily removed by a quick tug. Most mussels don’t require any more complicated preparation than a quick rinse.


One of the most popular and probably the highest quality farmed mussels available is the Prince Edward Island Mussel – Island Blue or PEI. Grown off the island of the same name in the French River of Canada, these mussels are consistent in quality, plump and tender. Available year-round, (with a small period for spawning), these little crustaceans offer a delicious and interesting diversion from finfish.



Pacific and New England Coasts.


Whole in shell.


Distinctive, rich, briny


Firm, chewy.


3.4 g fat per lb (with shells)

.6 g saturated fat

129 calories

18 g protein

42 mg cholesterol

418 mg sodium


Steam. Fried. Marinara.


Curried Mussels

Servings 2


  • t tbsp peanut oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tsp finely chopped ginger
  • 1 tbsp curry powder
  • 1/2 cup white wine
  • 2 lbs. mussels rinsed
  • 1/2 cup heavy cream
  • salt & pepper
  • 2 tbsp chopped cilantro


  • In a deep saucepan, sauté onion, garlic and ginger in oil for 3 minutes.
  • Add curry powder and stir for 30 seconds.
  • Add wine and simmer 1 minute more.
  • Add cleaned mussels and steam, covered, 4-6minutes, shaking pan occasionally until mussels open.
  • With slotted spoon, transfer mussels to largeserving bowl and cover to keep warm.
  • Discard any that do not open.
  • Bring cooking liquid to a boil and reduce, cooking 3-4 minutes.
  • Add cream and cook 2 minutes more.
  • Season with salt and pepper.
  • Add cilantro.
  • Pour over mussels and serve with crusty bread for dipping, or over pasta.

Simply Steamed Mussels

Servings 2


  • 2 tbsp butter
  • 4-6 cloves garlic sliced
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 2-3 lbs. mussels cleaned
  • 1 cup water
  • salt & pepper
  • 2 tbsp chopped fresh parsley


  • Sauté garlic in butter for 2 minutes.
  • Add red pepper, olive oil, and water.
  • Bring to simmer.
  • Season with salt and pepper.
  • Stir in parsley.
  • Add mussels and cook, covered, 4-6 minutes untilmussels open, shaking pot occasionally.
  • Discard any that do not open.
  • Serve with crusty bread.