Mussels (US: blue mussels) are oval, blue-black marine bivalves with orange to yello-coloured meats. They grow in coastal waters and are seen in colonies on rocks from the Arctic right down to the Mediterranean. Most that are provided for human consumption are farmed, a process to which they respond well. Farming is relatively easy, and the farmed crops can be protected from the blooms of red alga, known as 'red tides' which occasionally afflict marine environments. The presence of these algae can lead to poisoning, making farmed mussels a preferred option. They are also like to be plump and well cleaned for use. The may be grown by seeding mussels in shallow waters and then dredged, which may dammage the sea bed. Alternatively and traditionally in many places in France they may be grown on wooden beams or poles, called bouchots or,elsewhere in Europe and very successfully, on ropes.
Blue mussels and mussels were once thought to be different species but this opinion has been revised.
Mussels must be scrubbed clean before use and the beard or byssus removed. Give them a sharp tap and they should close. If they don't, discard them. When they are flung in to a pan over heat they should close. Again, any that don't should be discarded. Like other shellfish, they are best in the UK when there is a 'r' in the month, avoiding the breeding season when their condition is a little faded.
