Blue mussel

SIZE :

From 1 cm to 10 cm in length.

LIFE EXPECTANCY :

Up to 24 years.

LIFE CYCLE :

Mussels have distinct sexes. Fertilization takes place in the water between May and August, when mussels release their reproductive cells. After just a few hours, the larvae are born and swim in the water for 3 to 4 weeks before being able to attach themselves to some solid substrate. Once formed, its shell grows along with its soft body. The larger the mussel, the less easily it can detach itself from its anchor. As an adult, it will cling to one spot permanently.

Coastal zone, in shallow, temperate waters; with a support to which it can affix itself.

The blue mussel is highly tolerant of variations in temperature and salinity.

PREYS : 

Plankton

MACHINES :

Sea farming (mussel farming).

REGULATIONS :

The blue mussel used to be the star species of Quebec mariculture. However, since the 2010s, sea ducks, which are very fond of this mollusk, have been giving mussel farmers a hard time. So much so, that in 2024, there aren’t many mussel farmers left in Quebec.

BENEFITS :

Low in calories and saturated fat. One of the richest foods in calcium and magnesium.
Also rich in protein, vitamins B12 and C, iron, zinc, and antioxidants.

LET’S COOK :

Iodized with a sweet flavor and nutty aftertaste. Farmed mussels have softer, plumper, and paler-yellow meat than wild mussels. They are also less likely to contain sand.

OUR CULINARY ADVICE : 

• Before cooking
  • If the byssal threads have not been removed from the mussels, this should be done before you start cooking. Simply pull them off.
  • Sort the mussels. Discard any that have broken shells, are open or won’t close when lightly tapped or shaken.
• Preparation
  • Mussels are cooked when their shells are fully open.