Product Parameters
| Frozen Half Shell Mussel | |
|
Scientific Name |
Mytilus galloprovincialis |
|
Common Name |
Frozen Half Shell Blue Mussel Frozen Half Shell Green Mussel |
|
Available Size |
Size 6/8cm,Size 8/10cm,Size 10/12cm,Size 12/14cm |
|
Available Form |
IQF Frozen Half Shell Mussel Block Frozen Half Shell Mussel |
|
Common Packaging |
10kg/ctn or customized |
|
Catch Origin |
Chile,China,New Zealand,Europe |
|
Glazing Grade |
10% / 15% / 20% Glazing or customization |
|
Freezing Methods |
IQF or BQF |
|
Payment Term |
By TT |
|
Leading Time |
Within 7days after deposit |
|
Origin |
China |
|
Expiration Date |
Valid for 24 months from the date of production |
|
Usage |
Let it thaw naturally before processing |
|
Direction |
Make sure to cook thoroughly before eating |
|
|
|
Packaging & Logistics
Nutritional Information
Serving Size: 100g (raw, shucked meat)
| Nutrient | Amount | Range / Notes |
| Energy (kcal) | 86 - 116 kcal | USDA: 86 kcal; Commercial products: 102-116 kcal |
| Energy (kJ) | 360 - 427 kJ | |
| Protein | 11.9 - 15.1 g | High-quality complete protein |
| Total Fat | 2.0 - 4.5 g | Low fat content |
| Saturated Fat | 0 - 1.5 g | Low carbohydrate |
| Cholesterol | 28 - 56 mg | |
| Carbohydrate | 3.7 - 5.1 g | Low carbohydrate |
| Sugars | 0 - 1.0 g | Naturally occurring |
| Sodium | 286 - 550 mg | Varies by species and water source |
| Fiber | 0 g | No dietary fiber |
Our Advantages
Certifications
Our company holds the following certifications:
HALAL Certificate (issued by ARA Halal Certification Services Centre Inc.)
ISO 22000 (Food Safety Management System)
HACCP System Certificate
BRCGS (Global Standard for Food Safety)
Business License (issued by the relevant registration authority)
Our Company
Product Features & Benefits
Product Features Table
| Category | Feature | Benefit Description |
| Species Type | Multiple species available | Including New Zealand Green-Lipped Mussel, Canadian P.E.I. Mussel, Chilean Black Mussel, Blue Mussel, Mediterranean Mussel – each with unique flavor and texture |
| Processing Technology | IQF (Individually Quick Frozen) | Flash-frozen to -18°C or below within hours of harvest – prevents clumping, keeps each piece separate, allows easy portion control |
| Product Form | Half shell presentation | Retains half shell for authentic appearance – ready to cook without additional processing |
| Pre-cleaning Treatment | Pre-cleaned & pre-cooked | No scrubbing, debearding, or pre-steaming required – can be cooked directly after thawing, significantly reducing kitchen prep time |
| Flavor & Texture | Sweet, plump, and juicy | Harvested from pristine cold waters – plump, juicy meat with natural ocean flavor and subtle sweetness |
| Sustainability | Eco-friendly farming | Suspended rope or raft culture – no seabed damage; mussels naturally filter water, require no feed or freshwater |
Culinary & Processing Suggestions
Frozen half-shell mussels are a versatile ingredient across Asian, Mediterranean, and Western cuisines, valued for their ability to absorb flavors while contributing a natural briny sweetness and plump texture.
Thawing (Recommended for Best Results)
Cleaning and Preparation
As a processing and retailing business
Traditional and Contemporary Application
Cooking methods of different cultures
Chinese Style: Baked Mussels with Garlic and Chicken Broth：
Rinse the thawed half-shell mussels and drain well
Heat oil in a pan, add minced garlic and sauté until fragrant
Add hot water and chicken bouillon cube, bring to a boil to make broth
Briefly cook mussels in the broth to allow the meat to absorb the flavor
Transfer everything (mussels + broth) into a baking dish, bake at 220°C for 10 minutes
Remove from oven, sprinkle with chopped scallions and serve
French Style: Mussels in Cream and White Wine (Moules Marinières)：
Melt butter in a pot, sauté shallots and minced garlic
Add white wine, bring to a boil to let the alcohol evaporate
Add thawed mussels, cook over medium-low heat for 2-3 minutes
Add heavy cream and thyme, stir well
Cook until the sauce thickens, sprinkle with parsley and serve
Turkish Style: Crispy Fried Mussels (Midye Tava)：
Remove mussel meat from the thawed half shells and drain well
Prepare batter: mix flour, egg, salt, and black pepper, then add soda water or beer until smooth
Coat mussel meat in the batterHeat oil in a deep pot (approx. 180°C), fry battered mussels until golden and crispy
Drain excess oil, skewer with wooden sticks, and sprinkle with a little salt
Squeeze fresh lemon juice over and serve with tartar sauce
FQA
Q: Raw or blanched mussel?
A: Pre-blanched cooked half shell mussel, cleaned & debearded, ready to cook.
Q: MOQ?
A: 1x40FT full container.
Q: Catch origin & processing origin?
A: Farm raised in Yellow Sea China, processed in our own factory.
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