Theyâre best in a lobster bake or steamed in a simple white wine and garlic sauce. The first part of a musselâs life is spent as a free-floating entity which is carried by the oceanâs currents. Mussels are also farmed in South America, Europe and Asia. So have all of your ingredients ready and on hand. Approx. We receive delivery of Blue Mussels (Mytilus edulis) at our Southern Maine distribution center from our facilities in Hancock, Maine and Prince Edward Island, Canada six days a week. Historical references have shown a decrease of about 40 percent in the last fifty years. Family Owned & Operated. Two is always better than one! They tend to be mid-sized with shells the length â¦ On the Atlantic coast, blue mussels (Mytilus edulis) are harvested commercially from Maine to Long Island, New York but Maine has historically ranked first in mussel landings.Blue mussels are abundant, bivalve molluscs of the intertidal and shallow, subtidal zone. Photo Credit: Denis Nault (DMR) The blue mussel is a common native bivalve mollusk that lives from the intertidal zone to depths of several hundred feet and is found frequently clinging to the rocky shoreline. If your mussels come with broth, transfer the meat to a spoon and dip it into the broth. Available as a 5 pound bag. Always a â¦ It goes together fast! 20 mussels per pound. Enjoy these steamed â¦ Common blue mussels grow wild, but they are also increasingly farmed on both coasts of the United States, with Maine and Washington being the biggest producers. 1/3 cup chopped white or yellow onion (half of one medium onion) 2 heaping tablespoons chopped parsley. Since 1999 our mussels have been cultivated in complete harmony with their environment. Here he prepares a quick and delicious meal of mussels on the grill. Our wild Johnny Blues mussels are grown in meticulously managed beds, located at the very fringe of the intertidal and subtidal zones. Wild mussels have long been considered âtrashâ seafood. Can you eat mussels straight from the beach? Moosabec Musselsâ¢, Inc. is family owned and operated since 1975. Tim to you! The blue mussel is a New England staple. SOUTH BRISTOLâMany Maine artists use the concept of lobster in their art, but Tenley Seiders, an artist from South Bristol, actually uses lobster claws, tails, and other parts of the shell in her elegant jewelry and ornaments. For a savory Mussel dish, try this classic Maine-style recipe. Wild Maine blue mussels usually take seven or more years to reach harvestable size, but rope-grown mussels are ready in 12 to 18 months. Ingredients 3 cups of chicken stock 1/2 cup of white wine 1 cup of chopped scallions 4 tablespoons of butter Salt and pepper to taste Preparation Bring chicken stock and white wine to a simmer (use large sauce pan) Add butter Add Mussels â¦ But the bivalve molluscs that used to be readily available and ripe for the picking aren't quite so easy to come by these days. Natural History Until the past decade or so, mussel beds covered more than half of the Maine â¦ Available as a 5 pound bag. When you teach people about foraging and âwild foodâ you often run the risk of sounding negative or over-cautious about the potential hazards that come from eating shellfish, or fungi,or whatever â¦ The coast of Mid-Coast Maine provides an ideal natural habitat for mussel grow-out. The savory smoke from Ducktrapâs signature blend of Maine hardwoods and fruitwoods comes through in every bite. 1/2 cup dry roasted almonds. This frequent delivery schedule affords us the luxury of ordering product as needed on a daily basis. But todayâs cultured mussels â¦ mussels (large Maine mussels or large Prince Edward Island) Dry white wine; 1 lge roasted red pepper, sliced and cut in 1/2â pieces; 1 1/2 T anchovies sliced (we use Ortiz brand) 3/4 C of chopped mixed herbs- I used thyme, basil, Italian parsley & a bit of rosemary 3 â 4 lbs. These cold water mussels are harvested off the coast Maine. Born in California, she was first inspired to create jewelry from the abalone shells found on â¦ Vanessa Seder is a recipe designer and food stylist, who has been seen on Hallmark channel's "Home and Family", NBC's "207", and more. Maine Mussels $10.00 / lb. The Blue Mussel In Maine. Have some french bread available for soaking up the delicious juice. The Finest Live Maine Lobsters,lobster clambakes, Lobster tails,maine lobster meat,complete lobster dinners, Award winning clam chowders & bisques along with fresh oysters and shellfish and other awesome New England Seafoods all shipped Direct from the real Fisherman Capt. Susan Collins, a Republican, and Angus King, an independent, said the project will allow Bigelow's scientist to research a three-in-one test for toxins that accumulate in mussels. Mussel harvester Phil Gray approaches a South Harpswell shoreline covered with the mollusks in 2009. Maine's Department of Marine Resources has recalled mussels and clams harvested in the state after some tested positive for a deadly neurotoxin. Approx. Next, gently pry the tender flesh from the open shell with a fork. Add smoked mussels, shrimp and scallops to your favorite pastas, salads and chowders for exceptional flavor. Plump and succulent mussels are blanched after harvest to capture their unique flavor. 20 mussels per pound. We donât claim to be mussel experts, but we find that these mussels are sweet and tender, and they are equally great cooked simply in white wine or in more complex sauces.  This can cause a future problem because mussels are foundation species providing homes and protecting other small animals in the intertidal zone like small fish as â¦ BANGS ISLAND MUSSELS are hand-raised locally in the cool, clean waters of Casco Bay, Maine. Maine Sens. Richard Prideaux looks at the dangers from eating wild and foraged mussels. From Middlebury, VT played college lacrosse at St. Michaels College in Burlington, VT. Marshall Cove Mussels are a product of Islesboro Marine Enterprises, Inc. 127 Marshall Cove Rd, Islesboro Maine 04848 (207) 734-6433 email@example.com serves 4. adapted from Food&Wine. F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest in this recipe. (Text adapted from MDIFW Freshwater Mussels web page. ***All orders placed by 8AM ON SEPTEMBER 2 will be available for pickup at 2750 North Lawhead Lane in Zanesville, Ohio on SEPTEMBER 4, 3-6PM. The blue mussel is a New England staple. Print this Recipe! In Maine, early starts at suspension culture were plagued by eider duck predation, poor site selection, lack of culture technology transfer, insufficient capital and lack of an established market in the food service industry for high quality ($0.80/pound wholesale) mussels. We carry Hollander & de Koning Dutch-style mussels, wild Cape Bay mussels, and farmed rope-grown mussels from PEI. Mussels are one of Maine's most coveted seafoods. Try our combo of mussels and clams in a garlic white wine butter. Maine Clams and Mussels from Moosabec Musselsâ¢, Inc. Moosabec Musselsâ¢, Inc. sells quality mussels and mohagany clams to wholesalers, foodservice, and supermarkets at a good value. Mussels (Mytilus edulis) Other names: common mussel. Not availabl Wild Maine Mussels Save as PDF Wild Maine Mussels are a Blue Mussel (Mytilus edulis) from the carefully managed beds of the Gulf of Maine.The Gulf of Maine is a great habitat with many nutrients for Mussels. One of the biggest selling points for P.E.I. Fresh Maine & PEI Mussels! Its buttery, nutty, ocean salty, and comes from a place in Portland, Maine. 1/2 cup (1 stick) unsalted butter, softened. Blue mussels are starting to decline in areas such as the Gulf of Maine. Mussels. The Brook Floater is one of the rarest freshwater mussels in the Northeast. These mussels spend the first part of life as spat (larval stage) floating in ocean currents after which they will attach to â¦ Buy live mussels for wholesale. Id like to introduce you to the best thing Ive ever eaten. Ships Live. Data for this map courtesy â¦ Ships Live. We source ours from Bangs Island Mussels where they are rope-grown in pristine Maine waters giving them plump meat â tender with a sweet flavor of the sea. Started the Mussels in 2015 and has been growing ever since! To eat mussels, grab one mussel at a time and hold the shell in your dominant hand with the open side of the shell facing outward. mussels is that they are consistently good. We source ours from Bangs Island Mussels where they are rope-grown in pristine Maine waters giving them plump meat â tender with a sweet flavor of the sea. FREEPORT, Maine â When it's too hot in the kitchen, Chef Bo Byrne takes his cooking outside to the grill. Fortunately, compared to most states within the range of these rare mussels, Maine hosts some of the best remaining populations and may be a last stronghold. 2 garlic cloves, minced. Product Description. Chef Bo is the Executive Chef at the Harraseeket Inn in Freeport. Owner/Founder/Coach of Maine Mussels. Fore Street Mussels from Portland, Maine.