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Local Mussels

Excellent when paired with our delicious Steamer Clams.

*Min:5 Pound(s):

$4.49
Per Pound(s)

Min: 5 Pound(s)

Description

Local Mussels

Excellent when paired with our delicious Steamer Clams in pasta dishes, cioppinos, stews, etc.

Nutritional Benefits

One of the most environmentally sound types of shellfish available are the mussels. These little creatures are inexpensive and plenty. Mussels can be prepared smoked, boiled, steamed, roasted, barbecued or fried in butter. They are rich in selenium, iron, folic acid, Vitamin A, B vitamins, iodine and zinc and are also have the highest level of Omega-3, folic acid and vitamin B1.

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Storage

Mussels can be kept for up to 4 – 5 days in the fridge. Mussels in the shell should be refrigerated between 32o and 45 o F. Placing them in a bowl and covered loosely with a clean, damp towel will ensure its freshness. Raw and cooked mussels should be stored separately to avoid cross contamination.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • Mussels with Garlic-Parsley Butter

    Mussels with Garlic-Parsley Butter

    It's hard to strike a balance between surrounding mussels in a broth worthy of an entire loaf of bread and actually tasting their sweet, briny flavor. Here's a version that lands in the center: The mussels don't get lost, but the tonic at the bottom of the pot, a heady mixture of white wine, anchovies, and leeks, is augmented at the last minute with a garlic-parsley butter that keeps you seated long after the shells are all piled up—and because the garlic retains its strong, fresh flavor, it wards off vampires, too.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 30m

  • Spicy Jalapeno Mango Shrimp

    Spicy Jalapeno Mango Shrimp

    The sweetness of the mango paired with the spiciness of the jalapeño and hot sauce with the cilantro makes this a family favorite for a quick healthy weeknight meal or even a light lunch and is easy enough to make.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 15m

  • Steamed Mussels

    Steamed Mussels

    Mussels are quick to cook and delicious. Serve at once using the cooking liquid as a dipping sauce or serve with drawn butter.

    • Lunch Dinner

    • Entrée

    • 2-3

    • 30m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

One of the most environmentally sound types of shellfish available are the mussels. These little creatures are inexpensive and plenty. Mussels can be prepared smoked, boiled, steamed, roasted, barbecued or fried in butter. They are rich in selenium, iron, folic acid, Vitamin A, B vitamins, iodine and zinc and are also have the highest level of Omega-3, folic acid and vitamin B1.

Good Points
  • Very high in iron
  • High in manganese
  • Very high in phosphorus
  • High in potassium
  • High in riboflavin
  • Very high in selenium
  • No sugar
  • High in thiamin
  • Very high in vitamin B12
  • High in vitamin C
  • High in zinc
 

Nutritional Information

NutrientUnit1 Value per 100g1.0 cup 150.0g1.0 oz 28.35g1.0 large 20.0g1.0 medium 16.0g1.0 small 10.0g3.0 oz 85.0g
Proximates
Water g 80.58 120.87 22.84 16.12 12.89 8.06 68.49
Energy kcal 86 129 24 17 14 9 73
Protein g 11.9 17.85 3.37 2.38 1.9 1.19 10.12
Total lipid (fat) g 2.24 3.36 0.64 0.45 0.36 0.22 1.9
Carbohydrate, by difference g 3.69 5.54 1.05 0.74 0.59 0.37 3.14
Fiber, total dietary g 0 0 0 0 0 0 0
Sugars, total g 0 0 0 0 0 0 0
Minerals
Calcium, Ca mg 26 39 7 5 4 3 22
Iron, Fe mg 3.95 5.92 1.12 0.79 0.63 0.4 3.36
Magnesium, Mg mg 34 51 10 7 5 3 29
Phosphorus, P mg 197 296 56 39 32 20 167
Potassium, K mg 320 480 91 64 51 32 272
Sodium, Na mg 286 429 81 57 46 29 243
Zinc, Zn mg 1.6 2.4 0.45 0.32 0.26 0.16 1.36
Vitamins
Vitamin C, total ascorbic acid mg 8 12 2.3 1.6 1.3 0.8 6.8
Thiamin mg 0.16 0.24 0.045 0.032 0.026 0.016 0.136
Riboflavin mg 0.21 0.315 0.06 0.042 0.034 0.021 0.178
Niacin mg 1.6 2.4 0.454 0.32 0.256 0.16 1.36
Vitamin B-6 mg 0.05 0.075 0.014 0.01 0.008 0.005 0.042
Folate, DFE µg 42 63 12 8 7 4 36
Vitamin B-12 µg 12 18 3.4 2.4 1.92 1.2 10.2
Vitamin A, RAE µg 48 72 14 10 8 5 41
Vitamin A, IU IU 160 240 45 32 26 16 136
Vitamin E (alpha-tocopherol) mg 0.55 0.82 0.16 0.11 0.09 0.06 0.47
Vitamin D (D2 + D3) µg 0 0 0 0 0 0 0
Vitamin D IU 0 0 0 0 0 0 0
Vitamin K (phylloquinone) µg 0.1 0.2 0 0 0 0 0.1
Lipids
Fatty acids, total saturated g 0.425 0.638 0.12 0.085 0.068 0.042 0.361
Fatty acids, total monounsaturated g 0.507 0.76 0.144 0.101 0.081 0.051 0.431
Fatty acids, total polyunsaturated g 0.606 0.909 0.172 0.121 0.097 0.061 0.515
Cholesterol mg 28 42 8 6 4 3 24
Other
Caffeine mg 0 0 0 0 0 0 0

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Mussels can be kept for up to 4 – 5 days in the fridge. Mussels in the shell should be refrigerated between 32o and 45 o F. Placing them in a bowl and covered loosely with a clean, damp towel will ensure its freshness. Raw and cooked mussels should be stored separately to avoid cross contamination.

Preparation & Cooking Tips

One of the most environmentally sound types of shellfish available are the mussels. These little creatures are inexpensive and plenty. Mussels can be prepared smoked, boiled, steamed, roasted, barbecued or fried in butter.

To Steam Mussels

Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken.

Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.

Mussels can be steamed in any liquid but most cooks use white wine, water or both. Once the mussels are cooked, they can be served immediately or the meat can be removed and then added to another dish when needed.

One pound (450 g) of mussels is usually enough for one person.

Pour 1 or 2 cups of white wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.
Cook on a high heat and bring the liquid to the boil.
When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.
After several minutes, keep an eye on the mussels and try to remove each mussel as it opens. This can be a tedious task but will be well worth it, as each mussel will be cooked just right.
When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Discard any mussels that have not opened.

To Bake or Grill Mussels

First, steam the mussels as described above in order to open the shells and remember to discard unopened mussels. Then:

Preheat the oven to 350°F (175°C) or the grill to a medium to high heat.
Remove the empty shell of the mussel and place the shells containing the meat on a baking tray side by side.
Drizzle a little olive oil over the mussels, sprinkle them with salt, pepper, crushed garlic and parsley and then top them with dry breadcrumbs.
Bake in the oven for about 7 - 10 minutes or until the breadcrumbs are a golden brown colour. If using the grill, the cooking time may be less.

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Quick cooking Tips

  • Mussels must be thoroughly cleaned and rinsed several times before cooking.
  • Mussels purchased from Pure Food Fish Market will have already been cleaned, so a quick rinse before cooking will suffice.
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