Sea Mussel

Our Sea Mussel refers to live, freshly harvested bivalves of the species Mytilus edulis (blue mussel) and Mytilus galloprovincialis (Mediterranean mussel), sourced from pristine intertidal zones and suspended rope cultures along the Atlantic coast of France (Mont-Saint-Michel) and the clean waters of New Zealand's Marlborough Sounds. Each mussel is hand-harvested at low tide, graded for shell integrity and size (30–50 mm, 50–70 mm, or 70–90 mm), then packed in breathable jute sacks or perforated polystyrene boxes with ice gel packs to maintain humidity and temperature (0–4°C). The shells are glossy, deep blue-black to dark brown, often with iridescent streaks, and tightly closed-a guarantee of live freshness. When opened, the meat is plump, moist, and ranges from pale cream to deep orange, with a firm beard (byssal threads) still attached as proof of recent harvest. Live sea mussels produce a sweet, mildly salty liquor when steamed, with no fishy or muddy notes. Cooking is simple: discard any open shells, rinse, then steam in white wine, garlic, and herbs for 3–5 minutes until shells open. Each kilogram yields approximately 35–45 large mussels, with a meat yield of 250–300g. Nutritionally, sea mussels are a powerhouse of vitamin B12, iron, selenium, and protein (24g per 100g meat), while being low in saturated fat and calories (≈140 kcal per serving). Shelf life: 5–7 days under proper refrigeration. Available for overnight air-freight to global destinations. Traceable, sustainable, and MSC-certified. Perfect for classic moules marinières, paella, seafood stews, or grilled with herb butter. Wholesale and retail ready.