salt spring mussels on ice

British Columbia

Salt Spring Mussels - 2lb

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$16.95

Sustainably farmed in BC.

Saltspring Island, British Columbia is one of the many jewel-like islands that sparkle in the Strait of Georgia. It was there, in 1996, that they founded Island Sea Farms Inc. and began growing Saltspring Island Mussels. Although these clean rich island waters have produced world class shellfish for almost a century, British Columbia has never had a mussel farming industry. Through their pioneering hatchery and sustainable farming techniques, they are proud to be the first successful mussel farm in BC. Saltspring Island Mussels are plump, consistently sweet and delicately flavored.

Origin: British Columbia
Method of Capture: NA
Wild or Farmed: Sustainably Farmed
MBA Best Choice
Salt Spring Mussels range in hue from deep orange to brown and black due to their rich diet of phytoplankton and microalgae found in the cold waters of the Pacific Ocean. These Salt Spring mussels are plump, juicy, and sweet with the characteristic minerality of Mussels.

Mussels have a soft texture but still manage a distinctive 'bite.' They have more of the taste of ocean water than the brininess of oysters or clams with a sweetness on the finish.

Try steaming them with garlic and white wine or beer. Or try cooking them in coconut milk and curry. Salt Spring Mussels are also great for Paellas, seafood stews, and cioppino.


Steamed, pan roasted, used in a stew such as Cioppino or Cacciuco. They can be served in the shells with a curry or garlic butter sauce, and also go well served with other mollusks that have been steamed (usually separately since Mussels open much quicker than clams or oysters). Removed from the shell they go well in cold seafood cocktails in the summer, and are actually delicious in a Mussel and Fingerling Potato salad.

Steamed, pan roasted, used in a stew such as Cioppino or Cacciuco.  They can be served in the shells with a curry or garlic butter sauce, and they also go well served with other mollusks that have been steamed (usually separately since Mussels open much quicker than clams or oysters). Removed from the shell they go well in cold seafood cocktails in the summer and are actually delicious in a Mussel and Fingerling Potato salad.

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