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Species Name
Mussels
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Latin Name
Mytilus edulis
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Origin
Chatham, MA
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Harvest Method
Foraged
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Range & Habitat
Eastern United States
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Producer
SFS Partnership
Range & Habitat
Clean, Firm, Moderate
From whole fish, to wagon wheels, to steak ready loins, this cylindrical body has a great yield. Cutting waste, cutting butcher time, cutting cost. With the firm texture of the flesh, and abundant flavor, Shutome is phenomenal for grilling, light smoking, and broiling. It also caramelizes nicely in a searing application. It holds up fearlessly against powerful “sets” and spices.
Rich, Succulent, Moist, Flaky
Warehou are a familial linked to Trevally and Jacks. They have a flavor that is lighter than their cousins. Warehou resemble Bluenose in texture and moisture with a more complex flavor. Cooking methods are as vast as the culinary imagination. Light yet complex flavors invite a multitude of components in preparation. This is a limitless species that wow guests. Strong populations abound in New Zealand.
Complex, Sweet, Creamy, Earthy
Natural Mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.