We offer fresh mussels to our members in Metro Vancouver every two weeks. These mussels are for pre-order and sold by the pound, which we suggest as one serving size if mussels are your main course (though real mussel lovers might be able to take on 1.5-2lbs by themselves!) Read more about your mussel grower, Paul Simpson, and learn about his company, Saltspring Island Mussels!

We always recommend pre-ordering your fresh mussels. It’s best to lock in your order ahead of time to guarantee yourself a share of Paul and his team’s delicious harvest!

Our Mussel Storage Tips:

• Your mussels will be fine to sit in your fridge for a few days, even over the weekend. Just store them in a bowl, covered with a damp towel.
• Don’t seal them in a container without oxygen, or store them in fresh water — they will suffocate!
• If some mussels start to open, that’s okay! When it’s time to eat them, run them under cold water, and any mussels that have opened should close up!

Some will advise throwing away mussels that don’t open — did you know that this is a myth? Paul has been trying to debunk this for years now. In fact, mussels that don’t open are very much alive, since their adductor muscle is still engaged! The best way to tell if a mussel is dead is to check if it’s open before you cook it. If it’s been a few days since you’ve picked up your mussels, and you see that a few are starting to open, run them under some cold water. Any that don’t close back up are dead, and should be thrown away.