Please note: Mussels are currently only available the week of 2/14. 

Also: Shipments containing mussels cannot contain dry ice, so if you order frozen seafood along with your live mussels, it will arrive at least partially thawed.

About the Taste

Have you cooked mussels before and been disappointed by how tiny the meats were compared to the shell?  That's likely because they spent WAY too long between harvest to table. Mussels can live a surprisingly long time out of water, but each day they get smaller and drier, which is why most Americans are accustomed to small, dry mussels. These mussels are different.  We haven't offered them for a couple years due to supply issues and we've received numerous requests to bring them back. Well, we can do that now. They're plump, tender and delicious - Bangs Island mussels arephenomenal!  

The Source

You can get mussels from other sources, and you can even get Bangs Island mussels from other sources, but because mussels have a surprisingly long shelf life, they usually sit in a warehouse for many days before they're shipped.  I coordinate my shipments so I can ship quickly after harvest.  You will absolutely notice the difference. 

Why you'll love them

I had one customer tell me they'd been unable to eat mussels since returning from New Zealand, because US mussels just didn't compare.  She took a chance on these and thanked me for enabling her to finally eat mussels again. Another customer told me they were the best he'd ever had, and he'd lived in Belgium, a mussel-savvy culture.  I can eat a 2 pound bag myself on their own, but if you're putting them on pasta or anything else 2 pounds should feed 2 people.

These mussels are SO EASY to prepare: I like to just put them in a heavy bottomed pan with whatever sauce I'm in the mood for, put a lid on it and place on medium heat until all the shells are open.  You could also also just put in the heavy pan with  a glug of white wine, olive oil, some garlic, a lemon cut in half and squeezed and some onions or peppers.  Seriously - they are so easy to make.  And please check out the reviews - these mussels are exceptional!

How about a family recipe?

That's my father's favorite recipe posted above. No title of course (he was a man of few words). He got it from his fishing/hunting buddy/great friend Gilbert Earle. The quantity should work for a 2 pound bag, unless you want more sauce to sop up with a nice baguette :). Since it's hard to read: Sauté 2 cloves crushed garlic in 1 tbs butter until soft, then add 3/4 cup of wine.  Boil until it's reduced by half.  Add pepper and one cup cream, cook until it's thick enough to coat a spoon.  Add cooked mussels, removed from shells.  Eat on pasta or with bread.  I know it's a little hard to read, but it gives me joy to see his handwriting on my site.