Article describing the process of harvesting and preparing blue mussels for pers

Authors

Ken Textor

Source

Down East

Date

7-1-2003

Pages

94-95, 116-119

Abstract

Article describing the process of harvesting and preparing blue mussels for personal consumption, with a comparison between those that are harvested in the wild versus cultivated mussels. Mussels are best if harvested in the spring months of April, May or early June. Terry Callery, vice president of Great Eastern Mussel Farms of Tenants Harbor, said that a cultured mussel's meat content can be as much as 50 percent of its total weight. In wild mussels the meat content averages somewhere between 15 and 20 percent. The author and his family were unable to detect much of a difference in taste between wild and cultivated mussels.

Subjects

Mussels, Shellfish

Recommended Citation

Textor, Ken, "Article describing the process of harvesting and preparing blue mussels for pers" (2003). Maine News Index - Down East Magazine. 1506.
https://digitalcommons.portlandlibrary.com/news_downeast/1506