Mediterranean Mussels
Mediterranean mussels, also known as the bay mussel or blue mussel. Their rich flavor easily stands up to savory sauces and preparations.
Tasting notes: A tender, sweet, full‑bodied flavor with a buttery texture.
How they’re grown: Grown suspended from floating longlines in deep, plankton‑rich water.
Where they’re grown: Grown in Tomales Bay by Tomales Bay Oyster Company.
Size choices: Mussels are sold by the lb.
This packages includes your choice of Live Mediterranean Mussels
- Choose to add on more!
Options Include
- 2 lbs. Live Mediterranean Mussels (serves 2-4)
- 4 lbs. Live Mediterranean Mussels (serves 4-6)
Add On Options Include
- Miso Nori Butter
- Fish Stock
- Live mussels ship cold with ice packs and should be refrigerated immediately upon arrival.
- Remove mussels from the bag and place in a colander set inside a bowl to drain well.
- Cover with a clean, damp kitchen towel. Do not submerge in fresh or salt water.
- Keep refrigerated at 34-40°F. Mussels may open slightly to breathe — this is normal and means they are healthy.
- Discard any mussels with broken shells or that do not close tightly when tapped.
- Best enjoyed within 3-4 days of delivery.
To Serve
- Gently rinse mussels in a colander under cold water and scrub to remove any mud or grit.
- If the beard has not been removed, use your fingers or a sharp paring knife to gently tug or cut it off before steaming.
- Discard any mussels that do not open after cooking.
- Mussels – Allergen: Shellfish
- Miso Nori Butter – Butter, Seaweed, Miso, Ginger Root, Garlic. Allergens: Dairy, Soy
- Fish Stock – Water, Celery, White Wine, Onion, Carrots, Leeks, Thyme, Black Pepper, Parsley, Bay Leaf, Fish Bones. Allergen: Fish
Tomales Bay's Legendary Oyster Company
Tomales Bay's Legendary Oyster Company
Hog Island Oyster Co., the Tomales Bay, California aquaculture pioneer behind sustainably farmed oysters harvested from some of the coldest, cleanest water on the West Coast, has been growing some of the country's most celebrated shellfish for over 40 years. Sweet, briny, and clean-tasting — the product of careful aquaculture, ideal conditions, and a family-run operation that has never taken shortcuts.
A James Beard Foundation Media Award nominee for their cookbook and a farm featured in National Geographic and the San Francisco Chronicle — Hog Island oysters are shipped nationwide on Goldbelly.
