Mussels, Mediterranean (Blue)

Mediterranean mussels, also known as the black mussel, the cultured blue mussel is uniform in size (average of 3.5 inches) and has a thin, dark shell. The meat is cream-colored to apricot, depending on gender.Belonging to the Mytilidae family, the blue mussel is the most common edible mussel in the northern hemisphere. Rope-cultured mussels can grow up to five times faster and have three times the meat than wild mussels. The quality between wild and rope-cultured mussels varies greatly. Wild mussels have smaller meat and thicker shells. Rope-grown mussels contain no sand; cultivated mussels must be purged to rid the meat of sand.