Mussels

Found worldwide, mussels come in a variety of colors, although most have blue-black, pointed shells and cream or orange meat. Often farmed by growing on poles or ropes which are exposed at low tide, mussels cling by a stringy “beard” that must be pulled away when the shells are cleaned.

Mussels are usually cooked, although certain species, such as the date-shell, can be eaten raw. Small mussels are steamed (empty shells form handy pincers for removing meat) or made into soup, while plump mussels are broiled or stuffed and baked.