a.k.a.: blue or common mussel; there are dozens of species of mussels

Waters:Mussels can be found along the Atlantic, Pacific and Mediterranean coasts. They are also frequently farmed.

Description (in water): Depending on the species, shells can be anywhere from 1 1/2 to 6 inches in length. Shell colors range from an indigo blue (the most common) to bright green to a yellowish-brown. All mussels' shells are thin and oblong in shape.

Description (in market): Mussels are best bought in their shells so they should appear much as they do in water. The meat of the mussel is cream, tan, or pale orange.

Sold as: Mussels are sold live in their shells, frozen or cooked and packed in oil, either plain or smoked.

Best cooking: Mussels are excellent steamed, baked, and fried. As with almost all shellfish, overcooking tends to make mussels chewy and tough. They are also popular as additions to pasta dishes, seafood soups like bouillabaisse and Spanish dishes like paella.

Buying tips: Buy them live and fresh. Buy mussels with tightly closed shells or those that snap shut when tapped; this is how you know that they're still alive. Those with broken and heavy shells should be avoided as should those that feel too light seem loose when shaken. Finally, as with many fish, smaller mussels tend to be more tender than their larger siblings.

Substitutes: none

Notes: Mussel seasons are different from coast to coast. On the East Coast, fresh mussels are available year round. On the West Coast, fresh mussels are only available from November through April. Mussels harvested at other times on the West Coast may be contaminated by microscopic organisms.

Mussel Recipes