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Sea Mussel Meat
Our Sea Mussel Meat consists of freshly shucked, raw adductor muscles and mantle tissue from live Mytilus galloprovincialis (Mediterranean blue mussel), harvested daily from cold, clean waters off the coasts of Galicia, Spain, and the Bay of Mont-Saint-Michel, France. Within two hours of harvest, the mussels are scrubbed, de-bearded, and hand-shucked without any cooking or freezing, preserving the delicate, translucent texture and pure, sweet oceanic flavor. The meat is immediately vacuum-sealed in food-grade pouches and chilled to 0–2°C, with no added water, brine, or preservatives. Each piece is plump, uniformly cream to pale orange in color, and free of grit, broken shell, or "mud vein." Unlike frozen mussel meat which can become tough or watery, our fresh sea mussel meat remains tender and succulent, requiring only a gentle rinse before cooking. Perfect for steaming in white wine and garlic, tossing into pasta, adding to chowders, or marinating for ceviche. Available in 200g, 500g, and 1kg vacuum packs, with a shelf life of 8–10 days at 0–4°C. Nutritionally, each 100g serving provides 18g protein, 2g fat, 300mg omega-3s (EPA/DHA), and over 100% of the daily value for vitamin B12 and selenium. HACCP certified, traceable from farm to pack. Ideal for restaurants, seafood retailers, and home cooks seeking premium, ready-to-use mussel meat. Export-ready via chilled air freight.
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FAQ
Q: Are frozen mussels already cooked, and how does that affect cooking times?
A: Frozen mussels are often partially cooked. This means they should be thawed completely and added to the cooking process later than live or chilled mussels. Mussels taste best when cooked at high heat for short periods of time to prevent them shrinking and becoming chewy.
Q: How do you substitute frozen mussels for live mussels in a recipe?
A: In recipes, live mussels can be replaced with frozen local whole-shell mussels in a one-to-one ratio. For frozen local half-shell mussels, use a two-to-one ratio, meaning for every two kilograms of live mussels, you need one kilogram of frozen half-shell mussels.
Q: What is the proper internal cooking temperature for frozen mussels to ensure food safety?
A: To ensure proper food safety, shellfish must be cooked to an internal temperature of at least 145°F for 15 seconds. Mussels in the shell will open when cooked. The FDA suggests steaming mussels for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
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