PEI Mussels (2024)

FAQs

What is PEI in mussels? ›

PEI Mussels - Prince Edward Island Mussels - How To Buy, Store & Cook Mussels.

So what makes PEI Mussels so special? Fresh PEI Mussels are a 'power food'... not only are they a healthy choice for you and your family, but they are also harvested with a concern for the environment. PEI Mussels, besides being an excellent source of protein, have more iron and Vitamin B12 than beef.

PEI Mussels are rope-grown and farmed by dedicated mussel farmers who love what they do. Like any farmer, PEI Mussel farmers are the caretakers of their surrounding natural elements that provide them the opportunity to produce safe and healthy food.

Farm-raised mussels are significantly cleaner and just as flavorful. You should buy 1 to 1 1/2 pounds of mussels per person for a main-course serving. The most common type is the black-colored "blue mussel," but green-shelled New Zealand mussels are popular, too.

PEI Mussel shells are smooth, with a bluish black D-shaped shell.

First, stick to the general shellfish rule of not eating them when there isn't an R in the month – May to August, as this is when they are in poor condition from spawning and they are more likely to harbour toxins, which do better in warmer conditions.

When serving mussels as an appetizer, allow 10-12 mussels per person (approximately 1/2 pound or 225 g). If the mussels are to be served as a main course, allow 20-25 mussels per person (1 pound or 454 g). For one cup of cooked shucked mussel meats allow 20-25 mussels.

Some people avoid eating shellfish because they are worried about mercury. While it's true that most fish and shellfish contain mercury, eating up to 12 ounces a week should not be hazardous to your health.

Aquaculture — fish farming — accounts for 94 percent of all commercial global mussel production. That's good news! Aside from being healthy and delicious, farmed mussels are rated green by Seafood Watch for environmental sustainability.

Unlike some shellfish, there is no one season in which mussels are harvested. They remain flavourful and available year round.

Where do the best mussels in the world come from? ›

Blue Bay mussels come from the naturally cold and pristine waters that surround the coasts of Prince Edward Island, Canada. This area is known for the best quality mussels in the world.

One of the biggest selling points for P.E.I. mussels is that they are consistently good. We don't 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.

"Beard", clumps of dark threads attached to the shells, are normal and are used to anchor mussels to rocks and other materials. The color of the shell is blue-black but can range from light green to tan depending on species and harvest areas. Shucked mussels should be moist and plump, with a fresh and mild odor.

PEI Mussels are a good source of vitamin C, which is rare among protein sources. A 75 gram serving of mussels provides 10 milligrams of vitamin C. Compare this to a 100 gram size serving of watermelon cubes which provides 9 milligrams.

"PEI" is the abbreviation for Porcelain Enamel Institute. A PEI Rating is given to a tile product based the hardness of its glaze. This hardness is determined by the manufacturer using a standardized test. The results of this test will determine the proper usage of a product.

To prepare mussels for cooking, rinse the shells under cool running water. Remove the byssus threads (a bundle of brown fibres found between the two shells of the mussel) by cutting them with scissors or pulling them out with a quick tug.

Mussels infected by pea crabs are edible, with the New Zealand pea crab infecting between 5.3% to 70% of natural mussel populations. These crabs are of concern to green-lipped mussel aquaculture because they reduce the size and growth of mussels by up to 29%.

“Filter feeding bivalves like oysters and mussels will take in water borne pea crab larvae, but instead of ingesting them or spitting then out, the pea crab has evolved some clever way of staying alive and growing inside the bivalve, taking advantage of the food that the bivalve is bringing in,” Hare added.