THE FISH LIST PORTAL

 

ATLANTIC MUSSELS.

WILD Atlantic Ribbed Mussels harvested by our very own Ana Shellem – Fisherman and Marsh Queen! This is an overlooked mollusc. These sexy beasts aren’t as commonly harvested as blue mussels, they are robust, meaty and absolutely delicious. They are usually much bigger than the blues, between 2”-6”. They have a firm texture and rich, briny flavour, much deeper and more "sea-forward" than farmed mussels which makes them a unique treat. They’re especially good in brothy dishes like steamed mussels with garlic and white wine, or slow-cooked in stews where their bold taste shines. These are a wild delicacy that I often eat and I usually cook them the way fisherman Ana showed me  - simply and very yummy.

Summary

  • Distinctly briny and oceanic, capturing the essence of coastal salt marshes

  • Rich, earthy undertones with subtle mineral notes that hint at its natural habitat

  • More robust and full-flavored than blue mussels, offering a deeper seafood character

  • Firm, meaty texture that holds up beautifully in hearty dishes like stews and chowders

  • A bold, savory mussel ideally suited for rustic coastal recipes

Recipes

Wild Atlantic Mussels with a Toasted Baguette, by Ana. Fisher Ana also suggests that if you are grilling pop the mussels on the top rack of the grill, until they pop open. Their juices will salt anything lying below them (like corn or other fish), a beautiful ocean salt.

Booze Pairings

Muscadet (Melon de Bourgogne): A classic seafood wine from the Loire Valley, it's dry, mineral-driven, and crisp—perfect for balancing the mussel’s brininess. Albariño: A Spanish white with bright acidity, subtle salinity, and citrus notes that mirror the oceanic character of the mussels. Gose: A lightly salted, tart wheat beer that enhances the mussel’s salty profile without overpowering it. Dry Gin Martini (especially with coastal or botanical gins): The briny olive or lemon twist plays off the mussel’s saltiness beautifully. Aquavit: With herbal and caraway notes, this Scandinavian spirit complements earthy, robust shellfish flavors.