A day in the life of a mussel doesn’t seem too exciting but it’s always interesting to learn where your food comes from. Since we have Prince Edward Island mussels on our menu at Villa Banca, we thought we would tell you a little about them to deepen your appreciation!
Today more people are steering clear of red meat and mussels are a great substitute! They are far healthier for you. 100 grams of mussels is only 146 calories while 100 grams of ground sirloin contain 408 calories! Mussels are packed with Vitamin B-12, Zinc, and Omega-3 fatty acids. [1] Being low in fat and cholesterol they are excellent for any diet. Besides, who wouldn’t want to enhance their immune system, promote healthy growth and brain function?
PEI mussels come from Prince Edward Island which is located in Canada. It was named for Prince Edward, Duke of Kent and Strathearn back in 1798. Lucy Maud used this island for the setting of her well-known novel, Anne of Green Gables. The island holds much beauty and it’s unfortunate the mussels are not equipped with eyes to marvel their astonishing environment.
Shellfish harvesting is relied upon by many of the province’s coastal communities. The mussels are grown in underwater farms. They start their lives in a nursery for the first three months. They are then transferred to tubular mesh materials also known as mussel socks. Eventually they make their way to the outside of the sock due to a larger food supply. By filtering several gallons of water a day, they feed on plankton and microscopic sea creatures. It’s funny to think that whales have the same diet as these little guys!
The main concern of the farmers is potential predators which consist of humans, seabirds, sea stars (click if you want to see a starfish consuming a mussel), and dog whelk. They also try to ensure calm sea conditions for the mussels. Seas that are too rough can result in the loss of stock due to extreme movement.
Every time the mussel is pulled from the water an indentation forms on the shell. The farmers know when they disturbed the shell, therefore they know how old a mussel is by counting the rings on its shell much like the bottom of a tree trunk.
Since the mussels are hung on ropes, it protects them from the ocean floor which is filled with predators. Being off the ground also provides the mussel with an ideal environment thus making PEI mussels plumper and tenderer. They taste sweeter than wild mussels and are free of sand. The only problem with these mussels is that they are so preferred that they are taking away business from smaller companies. That doesn’t mean less environmental sustainability however. Prince Edward Aqua Farms has reduced sediment and particulate deposition leaving the facility by 90% in utilizing technologies such as the SC Grit Classifier to reduce bio-wastes. [2]
With PEI mussels you can be assured that you are getting a safe product which is another reason they are North America’s top producer. The Canadian Shellfish Sanitation Program (CSSP) and Hazard Analysis and Critical Control Points (HACCP) inspect the mussels when they arrive in insulated containers. Also the shellfish are harvested in federally inspected waters.
Just knowing the amount of work that goes into producing the best quality and safest mussel makes them taste even better!
Just knowing the amount of work that goes into producing the best quality and safest mussel makes them taste even better!
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