Buy Mussels, Live Mussels, PEI Mussels, Cooked Mussels from Gorton's of Gloucester

PEI Mussels, Live, 1.9 lbs

#7-30-4

Discounted Prices:

1 - 4 Bags:

$19.95 $17.95 ea.

5 - 9 Bags:

$19.55 $17.55 ea.

10 or more Bags:

$17.95 $15.95 ea.

Qty:

PEI mussels, Frozen, 2 lbs

#7-40-2

Discounted Prices:

1 - 4 Bags:

$25.95 $22.95 ea.

5 - 9 Bags:

$24.95 $21.95 ea.

10 or more Bags:

$23.55 $20.95 ea.

Qty:

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Direct from the clean, cold waters of Prince Edward Island (PEI), Canada come the same mussels served in five star restaurants across the globe. Long heralded as the best tasting mussels, PEI mussels are highly acclaimed for their tender, sweet meat and incomparable rich flavor.

Culinary artists in Europe have been cooking mussels for decades. “Rope grown” in controlled, natural environments, mussels cook similarly to oysters in recipes and are delicious steamed in the shell or sautéed, baked, or included in soups and stews. To ensure you receive the best quality possible, live mussels are not always available during hot, summer months. Frozen mussels are available year round.

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• What's Included

• Preparation and Handling

• Item Details and Quality

• Recipe Inspiration

When you order, you'll receive live mussels in 1.9 pound mesh bags or frozen, cooked mussels in 2 pound bags.

A live healthy mussel should have a closed shell when tapped, and should be cooked within 48 hours of purchase. Live mussels can be stored in the refrigerator in an open container covered with a damp cloth.
To prepare, rinse the mussels under cold water and remove any beard-like strands along the outer edge of the shell. Do not cook mussels whose shells are open prior to cooking. You can cook mussels in the shell by steaming or boiling them for four to nine minutes. You will know your mussels are cooked when their shells open. Then toss them with a little melted butter and garlic or some wine. Or serve with marinara sauce. Live mussels can also be shucked and then broiled, deep fried, or sautéed seven to ten minutes for a great stir-fry.
Visit our recipe collection for more Mussel recipes.

Previously harvested from the ocean floor with dredging machines that wreaked havoc on the environment, mussel growers have since developed more eco friendly and clean methods for producing these delicious bivalves. While PEI mussels are still grown in their natural, wild environment, they are more commonly “rope grown” in controlled areas where they are easily accessible. Generally, mussels attach themselves to rocks or other hard surfaces deep in the ocean. Today, however, mussels attach themselves to man made, rope equipped platforms above the ocean floor where they are more readily available and are out of the silt that can contain undesirable elements. This leads to mussels that are grown in the ocean with every ounce of their natural flavor, but also mussels that are clean and safe. PEI mussels have a stunning black outer shell with a contrasting blue inner shell. The flesh is either orange or white. (Orange being female, white being male.) Mussels are not harvested during hot, summer months when they are spawning, as it tends to decline flavor and the overall condition of the mussels.
When cooking mussels, you’ll find mussel recipes similar to oyster recipes. Look for favorites such as stews, steam pots, and baked dishes, but with a new, scrumptious taste.

Cioppino (Fish Stew)

Ingredients:
1 large Cod or Haddock fillet, cubed
1 lb Bay Scallops
1 lb large Shrimp, peeled & deveined
1 cup Crab or Lobstermeat
1 lb Littleneck Clams, cleaned
1 stick butter
1 onion, chopped
2 cloves garlic, minced
1 large can diced tomatoes
1 can chicken broth
1/2 cup water
1 cup white wine
1 bay leaf
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme

Directions:
1. In a dutch oven, melt butter over medium heat. Add onions and garlic stirring occasionally until the onions are soft.
2. Add tomatoes (with liquid), chicken broth, wine, bay leaf, basil, oregano and thyme. Cover and simmer for 20 mintues.
3. Stir in cod or haddock, scallops, shrimp, crab, and clams. Bring to a boil. Cover, reduce heat to simmer and cook for 7 minutes.

Notes:
Mussels can be added to this recipe.

See all Seafood Recipes