Mussels?

[Soggy]

I see mussels all over the place everywhere I dive. Why don't people take them for eating? Is there any reason why I shouldn't fill my bag up next time I go out? Fresh steamers rule!

 

[ScubaK-Dawg]

I dive off NJ, and I've seen people take them there.

 

[chickdiver]

Eric and Deisel collected a _TON_ off Va. D. cooked em up - yum yum yum.

 

[LobstaMan]

I think some people are afraid they'll get sick from eating them. It's my understanding that there are two kinds of mussels in these waters. The blue mussels with the ridges or ribbing(whatever) on the shell tend to thrive in poluted or semi-poluted water, so eating them might make you sick. That is probably a big turn-off for people even if you stick to the blue smooth-shelled kind. I'll eat them, but I'd much rather have lobster, steamers, scallops or all three. Mussels are far down on the list for me.

LobstaMan(not MusselMan)

 

[Soggy]

LobstaMan once bubbled...
It's my understanding that there are two kinds of mussels in these waters.

What kind are all over the place at Old Garden Beach?

 

[jennywu]

I have seen blue mussels, _Mytilus edulis_, and northern horse mussels, _Modiolus modiolus_.

 

[LobstaMan]

Soggy:

Never been to OGB. I usually stick to the South Shore and C. Cod. But next time you go, pick one up and take
a closer look. Ribs or ridges=bad, smooth shell=good. If the mussels are in more of an open area and not in a tidal flat or creek, they're probably the smoooth kind. But, I don't know the topography of OGB. Good luck.

LobstaMan

 

[MASS-Diver]

Hey Soggy,

I've taken and eaten the kind from OGB, they are pretty big and have ridges. They were pretty tasty. In general, I try to be very careful about eating shellfish, but, I grabbed some around 50', took them home and soaked them for a bit in cold FW, then steamed them. A little sandy, but, not too bad. Now I mostly take them as food for my aquairum fish.

I freqently order steamed mussels at restaurants, but, I think most of them go to a processing plant (like clams) where they are soaked in chlorine of something first.

 

[Dash_Riprock]

I take the mussles from Plum cove all the time. I love fresh mussles. There are two types. The smaller smooth black ones found closer to the shore, and the larger purple ones with the crusty looking barnicals all over them. I eat them both, but with the purple ones I try to pick the smaller ones. I've been eating these things all summer with no ill effects. For what it's worth, here's how I make them:

Scrub the mussles. Cut off there beards.

In a large heavy pot with a lid all heated up I add
A few tablespoons of olive oil
1 large onion diced
A whole mess of garlick chopped up
A handfull of chopped fresh parsley
1 diced up plum tomato (or any ripe tomato)

Saute till the garlice and onion are soft on moderate heat - Don't burn the garlic.
Toss in the mussles.
With the lid on, shake up the whole pot to cover the mussles with the good stuff.
Pour in 1 to 2 cups of either white wine or beer.
Bring it all to a boil. when the mussles start to open up (in about 1 minute) shake it all up one more time.
When all the mussles are open, dump'em into a big bowl and scarf the buggers down with the rest of the wine or beer......Mmmmm

 

[joed]

From what I read,Shiny blue mussels are a symbol of clean water. If they are there the water is clean. They are great in pasta. Make your white clam sauce and pop the mussels on top until they open. I never believed in them ntil I tried it.
Ever have snail salad?? Use welks, find them at night. In RI it is the best. Very tricky to make, the old pros have a secret.