Mussel / Moule

Mussels (French: moules) are edible bivalve molluscs with dark shells and soft, tender meat. Many commercial mussels are farmed on ropes or other suspended systems. Their flavour is briny and sweet, and they are widely used in European and North American cuisines.

Common market types

• Blue mussels: the most common commercial type in many North American and European markets.
• Mediterranean mussels: another commercially important species, often larger in size.
• Moules de bouchot: French mussels traditionally grown on wooden stakes; some regional products have protected appellation status.

Preparation and cooking

Mussels are commonly steamed in white wine, shallots and herbs for moules marinières, or cooked with cream, tomato, curry spices or other sauces. They can also be gratinated or used in soups and seafood dishes.

Buying and food safety

Buy mussels from an approved supplier with harvest and handling information. Keep them under the required refrigerated conditions, follow supplier storage instructions and discard damaged or unsuitable shellfish. Cook using an approved process and do not rely on shell opening alone as proof that every mussel is safe.

Chef’s tip: Clean and debeard mussels as required before cooking. Avoid soaking them in fresh water for extended periods, and keep raw shellfish separate from ready-to-eat foods.

Allergen note: Mussels are molluscan shellfish and must be identified and handled as an allergen.