Black Mussels vs. Blue Mussels: Buying & Cooking Guide
“Black mussels” often describes the dark shells seen at a seafood counter rather than a precise species label. Blue mussels can also have blue-black shells. Before choosing a recipe, check the product name, origin and whether the mussels are live, raw frozen or precooked.
What you are buying
Our PEI blue mussels are supplied live in a 10 lb bag. Do not assume that a different mussel product has the same size, meat yield or cooking requirements simply because its shell is dark.
Appearance and quality
Shell color alone is not a freshness test. Live mussels should be inspected for damage and response before cooking. Their cooked meat can vary in color. Follow our inspection, storage and cleaning instructions.
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Choose a preparation
- White wine and garlic gives a light broth.
- Mussels pasta makes use of the cooking liquor.
- Cream, tomato and coconut sauces offer richer alternatives.
Cooking a large bag
Use manageable batches and enough space for the shells to open. Prepare the broth before adding the mussels, keep the lid on as required by the recipe, and avoid holding finished shellfish over heat unnecessarily. Discard shells that remain closed after cooking.
Compare other shellfish
For a firmer clam texture or a different preparation, browse Mussels, Geoduck & Abalone. Each product should be prepared according to its own format; live mussel instructions do not apply to frozen abalone.
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