We receive delivery of Blue Mussels (Mytilus edulis) at our Southern Maine distribution center from our facilities in Hancock, Maine and Prince Edward Island, Canada six days a week. This frequent delivery schedule affords us the luxury of ordering product as needed on a daily basis. Our mussels are pulled from wet storage a scant few minutes before being placed on our very own refrigerated trucks, which are driven directly to our Eliot, Maine distribution site. The mussels are unloaded, and held in our coolers for only a matter of no more than a couple hours before they are repacked, freshly iced, and sent back out on our very own trucks for delivery. So whether you choose our wild Maine Johnny’s Blues, or our signature P.E.I. rope grown aquaculture J.P.’s mussels, you can rest assured that you are receiving the finest and freshest product available. Blue mussels are an excellent source of Vitamins B12 and C, Iron, Phosphorous, Protein, Riboflavin, Thiamin and Zinc.
When you receive your shipment, we strongly advise that you immediately chill the mussels. Storage at a temperature of 34 to 36 degrees Fahrenheit will maximize the life expectancy of your mussels. You may ice your mussels as long as you take the appropriate measures to assure they are afforded sufficient drainage, lest the mussels will perish in a puddle of fresh water. Storing the mussels in a drip pan is ideal, but not an absolute necessity. It is of equal importance to keep your mussels well ventilated, as they will suffocate if deprived of oxygen. The colder the mussels are kept, the longer their life expectancy will be. With proper handling, mussels should remain healthy and fit for consumption for anywhere between seven and ten days after shipping.
It is best to keep mussels in their bags until practicality necessitates they be removed. The pressure provided by the bags and the tight pack will help to lessen the exertion required by the mussels in order to keep their shells shut tightly, thereby extending their life. The two shells should be securely snug together at the time of cooking. A mussel’s shell may be ajar, but the mussel may still be alive. A light tap on the shell will cause a healthy mussel to close its shell. If the mussel doesn’t react to this stimulation, immediately discard the mollusk in question.