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The Catch Of The Day

By Knute Hogan,

The Culinarian Magazine

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MUSSELS//January 2008

Mussels is a term associated with bivalves or clams having a long narrow shell, both wedge-shaped and asymmetrical, where the external color of the shell is dark blue or brown. Lighter colored more globular families of bivalves are not considered mussels.

Marine mussel species are found worldwide along coastlines most often in temperate climates. Some species of mussels can be found in tropical areas although to a lesser degree. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and similar habitats. Today there is limited commercial harvest of freshwater mussels.

The mussel's shell is very thin and composed of two hinged halves that are referred to as valves. The valves are joined together on the outside by a ligament, and are closed when necessary by strong internal muscles. Mussel shells carry out a variety of functions, including support for soft tissues, protection from predators and keeping it moist. Checking to see if the shell is open wide is a common quality check point. Generally, when a shell is just slightly agape the animal is still alive and will respond by closing when handled.

Mussels, as with many other bivalves, have a large organ referred to as a foot. In marine mussels the foot is a small and somewhat shaped like a tongue with a groove on the surface which is continuous with the byssus pit. In this pit a sticky secretion enters the groove and will gradually harden as it comes into contact with sea water. What forms is an extremely tough thread that secures the mussel to what it is growing on such rocks, other mussels or rope. This thread is also used as a defensive measure to restrain predatory mollusks by immobilizing them to the point of starvation. Marine mussels thrive in both a peaceful environment where the tidal influence is light or on rocks exposed to pounding surf. On rocks exposed to pounding surf, mussels clump together and are attached to the rocks surface by the sticky filament most often referred to as a beard.

Mussels, both fresh water and marine, feed on free-floating microscopic organisms and plankton. As a filter feeder, water is drawn to the mussels' branchial chamber where food is directed into its mouth and wastewater is channeled outward. A single mussel can filter ten gallons of water daily and contribute to improved water conditions. This contributes positively to its position in the aquaculture industry.

There is evidence that mussels have been used as a source of food for thousands of years. Today marine mussels are a common menu item, particularly in France and Belgium. The rising popularity in the U.S can be drawn to World War II when rationing led consumers to other sources of protein beside the preferred red meats. More recently, the mussels rising popularity is attributed to increased interest in a more varied and healthy diet as well as low cost.

Most mussels available on the market are cultured and available year round. Major production occurs in Spain, Italy, France, Canada, the U.S. and New Zealand. As with other bivalve species like oysters and clams, farming methods are generally considered sustainable and eco-friendly. Mussels do not rely on fishmeal or fish oil and diseases are not common making the use of chemicals such as antibiotics unnecessary.

Growing techniques applied to mussel aquaculture include wrapping ropes around pilings in a spiral fashion that the mussels attach themselves. This technique is referred to as bouchot. Another technique uses lengths of rope for mussels to cling to between large floats or in a water column. Mesh netting may be incorporated to keep mussels from falling away. Both methods have a limited environmental impact.

Aquaculture production in North America is found mainly on the east coast from Canada's Maritime Provinces to the Carolinas. Blue mussels are most commonly cultured and are native to the east coast of North America as well as Europe's Atlantic coast where it shares habitat to the south with a species more common to the Mediterranean Sea. These easy to farm mussels have been successfully introduced to the North America market and offer an advantage to mussels grown in the Pacific Northwest. The Mediterranean species is able to survive the winter temperatures. Another significant advantage for the Mediterranean mussel has to do with its spawning cycle and therefore it's eating quality.

Mussels are in their best eating condition during the months preceding their spawning season and less so when spawning. Spawning time varies by species and location. Eastern Blue mussels on the both coasts spawn in early summer and are at their best quality from late fall through spring. Mediterranean mussels spawn in winter, and are in their prime in the summer. The meat to shell ratio is typically fifty percent or better but will drop significantly while spawning.

Another choice for summer and early fall mussels comes from the southern hemisphere. New Zealand's Greenlip mussels, which are in prime midwinter condition when it is summer in the United States, are known for their distinct green colored shell. The Greenlip is quite a large mussel with meat that is either white or orange in color. This is not a quality issue but a matter of gender. The white one is a male and the orange a female.

Before harvest, mussels naturally spend a good portion of time out of the water. After harvest, shelf life for mussels can run to a week or more when kept cool and moist under refrigeration. Cover with a damp cloth and away from any fans for optimal storage. Mussels will not survive very long when put into fresh water so cleaning them is best done in small batches just before using them.

Mussels are most often steamed using wine but, with their wide flavor affinity, just about any liquid can be used to impact a distinct underlying flavor. With the growing popularity of mussels, chefs are finding new and creative methods of preparation to further this shellfish's use.

CAVIAR//12.2008

JOHN DORY//09.2008

REDFISH//08.2008

ABALONE//03.2008

AMERICAN LOBSTER//02.2008

MUSSELS//01.2008

AQUACULTURE//11.2007

PACIFIC ROCKFISH//10.2007

ARTIC CHAR //08.2007

BARRAMUNDI//07.2007

WALLEYE PIKE//07.2007

SOFT SHELL CRAB//08.2007

PACIFIC SALMON//05.2007

PACIFIC HALIBUT//04.2007

KAMPACHI //03.2007

SCALLOPS //02.2007

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