blue mussel

Light. Briny. Hint of the Sea.

Common Mussel. Northern Blue Mussel.

Mussels can be from both saltwater and freshwater habitats. They live on exposed shores and in intertidal zone. They are attached by means of their strong byssal threads (beard) to a firm substrate. Abundant bivalve mollusks of the intertidal and shallow, subtidal zone. They attach to the bottom substrate using strong string-like appendages called byssal threads.

Mussels are cheap, quick, delicious, healthy, and sustainable.

A brief history

Native Americans were first to harvest mussels for food along the Atlantic coast. By the early colonial period, European settlers had also adopted mussel harvesting as a food source. The industry remained largely informal, with mussels being gathered by hand from wild beds along rocky coastlines.

During the 20th century, as demand increased and concerns about overharvesting and sustainability grew, the industry began to shift toward aquaculture methods. Mussel farming, which developed in the 1970s and 1980s, allowed for more controlled cultivation harvesting.

The US blue mussel industry has developed from small-scale artisanal practices to a more structured industry in recent years.

gills

habitat

Spawn

family

Typically, adult blue musels can range from 1.5 to 3 inches in length. The growth of blue mussels is influenced by factors like water temperature, food availability, and population density. They typically reach market size—usually around 2 inches—in 12 to 24 months under favorable conditions.

Size

Blue mussels are filter feeders, meaning they obtain their food by filtering water and extracting nutrients from it. They typically consume phytoplankton, zooplankton, and detritus (organic particles). The filtration process not only feeds the mussels, but also helps to clean the surrounding water by removing particulate matter.

Diet

Body

Blue mussels have a distinctive anatomy of typical bivalves, featuring a two-part shell and internal organs adapted for their filter-feeding lifestyle.

The blue mussel has a smooth, elongated, and asymmetrical shell, which is generally dark blue or black. The shell consists of two hinged halves connected by a ligament, allowing the mussel to open and close its shell as needed.

shell

A unique feature of the mussel is its ability to produce byssal threads, also known as the "beard." These strong, silky fibers are secreted from the byssus gland in the foot of the mussel, allowing it to anchor itself to substrates like rocks, rope, or other mussels.

Byssal Threads

The gills not only assist in breathing, but also serve the main organs for filter feeding. Water flows over the gills, allowing the mussel to extract oxygen and trap food particles.

The blue mussel thrives in cold, nutrient-rich waters of the Northeast, often found clinging to rocky substrates or grown on ropes in aquaculture set-ups.

Blue mussels are gonochoristic, meaning individuals are distinctly male or female, although some can change sex depending on the environmental condition. Reproduction occurs through spawning, where males and females release spearm and eggs into the water column simultaneously. This usually occurs when water temperatures rise. The reproductive strategy of blue mussels not only ensures a wide dispersal of the species, but also contributes significantly to marine ecosystems, allowing them to establish themselves in new areas.

Mussels are a versatile ingredient in the culinary world, celebrated for their sweet, mild flavor and tender texture.

Blue mussels are highly prized for their sweet and delicate flavor, which is often described as lightly briny with a hint of ocean freshness.

In the Kitchen

The texture of blue mussels is tender and slightly chewy when cooked properly. Overcooking can lead to a rubbery texture, so timing is key.

The mussel's color variation—ranging from white to orange—depends primarily on the sex and diet of the mussel. Generally, the orange-colored flesh is characteristic of female mussels, while the paler, whiter flesh typically belongs to male mussels. The color difference is due to the presence of various pigments in the gonads. Further, mussels that feed on certain types of plankton rich in carotenoids (organic pigments found in plants and some microorganisms) may develop a more pronounced orange hue. These color variations are natural and do not typically affect the taste or quality of mussels.

Common Cooking Methods: Steamed Mussels in broth, mussel soup, mussels in pasta, paella, moules frites. Their ability to absorb flavors makes them excellent for a variety of dishes, from simple steamed preparations to complex stews and curries

buying mussels

inspect the shells

choose farmed mussels if possible

storage

avoid soaking in freshwater

When buying mussels, it is important to ensure they are fresh and safe to eat. Here are some tips to help you select the best mussels.

Fresh mussels should smell like the ocean, clean, salty, and not at all fishy.

check for freshness

Look for mussels that have tightly closed shells or those that close when gently tapped. If the shell is cracked, broken, or stays open when tapped, discard it, as this indicates the mussel is dead and may not be safe to eat.

While some exterior barnacles or seaweed don’t affect the mussels' quality, excessively dirty shells may indicate poor handling.

Cultured mussels are often cleaner and have less impact on the environment compared to wild mussels.

Knowing where the mussels come from can help you assess their quality and environmental impact. Mussels from clean, cold waters are typically best in flavor and safety.

seasonality

Mussels can be eaten year-round, but they are best during colder months. They spawn in warmer months, during which time their flesh becomes softer and less tasty.

Mussels should be cooked and eaten soon after purchase, ideally within a day or two. Store them in the refrigerator in an open container covered with a damp cloth to keep them alive.

Do not soak mussels in fresh water before cooking, as they are saltwater creatures and fresh water can kill them. Instead, rinse them under cold running water just before cooking.

In the United States, the blue mussel predominantly grows along the northeastern coast, extending from the Canadian border to the mid-Atlantic.

The blue mussel fishery is particularly prominent in Maine, Massachusetts, and Rhode Island. These states have developed specific regulations and techniques to support sustainable mussel farming. .

In the US, the management of the blue mussel fisheries is primarily overseen at the state level rather than by a single national system. This decentralized approach allows for management practices that are tailored to the specific conditions and needs of each region, which can be more effective for dealing with local ecological and environmental issues.

Fishing & Sustainability

Harvest Methods

The harvesting method depends on whether the mussel is wild harvested or farm raised.

wild harvest

Hand-Harvesting: the traditional method involves collecting mussels by hand at low-tide. This is labor-intensive, but allows for selective harvesting, reducing bycatch, and minimizing damage to the environment.

Dredging: Mechanical dredges scrape mussels from the seabed. This method is more efficient than hand-picking but can have a greater environmental impact, potentially disturbing seabed habitats and non-target species.

Rake or Tongs: Similar to hand-picking, this method uses tools like rakes or special tongs to gather mussels.

aquaculture

Rope Culture: Mussels are often grown on suspended ropes in water columns. Seed mussels naturally attach themselves to these ropes or are seeded manually. Once mature, the mussels are harvested by pulling up the ropes, and stripping them off.

Raft Culture: Mussels are attached to submerged rafts. This method is used in deeper waters where ropes may not be practical.

Bouchot Culture: In this method, mussels grow on wooden poles (bouchots) that are driven into the seabed. This technique is popular in France and is known for producing high-quality mussels.

After harvesting, mussels undergo processing that typically involves depuration (purging sand and impurities in clean water), cleaning of the shells, and sorting by size. This ensures that the mussels are clean, safe, and ready for consumption.

Many states encourage sustainable practices such as mussel aquaculture, which can help preserve the wild mussel stock and reduce environmental impact.

Sustainability remains a key focus, with various environmental certifications and regulations in place to ensure that mussel farming does not negatively impact marine ecosystems. The industry not only supports local economies but also provides a sustainable seafood option for consumers.

Environmental Impact & Efforts

  • Individuals or businesses looking to cultivate blue mussels in Maine must obtain the appropriate aquaculture leases and licenses. These documents specify the location, size, and type of aquaculture operation permitted.

  • Before a lease is granted the applicant must provide an environmental impact assessment to evaluate potential effects on the local ecosystem. This includes considerations like the impact on native species, water quality, and bottom habitats.

  • Mussel farmers are required to submit detailed management plans that outline how they will address issues such as gear marking, predator control, disease management, and waste disposal.

  • In the US, regulations regarding the harvesting of blue mussels, including size limits, varies by state. For example, in Maine, commercially-harvested blue mussels must generally be at least 2 inches from hinge to mouth.

  • Yes you can recreationally harvest mussels in Maine, and you do not need a license if harvesting for personal consumption.

    • There are some area restrictions as some areas may be closed to harvesting several times out of the year due to factors such as water quality, mussel population studies, or environmental conditions, like red tides, which make shellfish unsafe to eat.

    • Health and Safety: Always be mindful of the local water quality reports. Mussels can accumulate toxins and pollutants from their environment, and harvesting from contaminated areas can pose health risks

According to NOAA, the U.S. wild-caught sea scallops are a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.