Fish

Mussel

Mussels are bivalves (blue Mytilus edulis, Mediterranean M. galloprovincialis, green-lipped Perna canaliculus, and others) farmed or wild-harvested on ropes and beds. Live shells should be tightly closed or close when tapped; meat is orange to cream, sweet-briny, and tender when just steamed open. The byssal “beard” is pulled before cooking; grit is purged or rinsed away depending on culture method. Classic service is steamed in white wine, beer, or coconut broth (moules marinières, Thai-style pots); also grilled on the half-shell, baked with herb butter, or picked for pasta and paella. Discard shells that never open after thorough cooking. Rope-grown farmed mussels often need less de-gritting than wild bottom mussels. Keep cold and cook the day of purchase for best texture.