Losing mussel mass the silent extinction of freshwater mussels

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PEI Mussels with Fresh Bruschetta. Tequila Mussels. Herbed Steamed Mussels. Half-Shell Delight. Mussel Angels on Horseback. Beer-Steamed PEI Mussels. Sherry, Fennel & Orange Marinated Mussels. Mussels, Pizza-Style. Mussels with Greens and Blue Cheese.

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PEI Mussels Recipes and tips on how to cook, buy and store fresh and

"The success of Prince Edward Island mussel farming has created a new market for mussels in the northeast United States that is growing beyond the production capacity of PEI," Wikfors explains.

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Mussel ( / ˈmʌsəl /) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean.

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1 cup dry white wine; 1 teaspoon saffron; 4 ounces pancetta, large dice; 1 tablespoon extra virgin olive oil; 4 cloves of garlic, thinly sliced; 2 large shallots, thinly sliced

IMG_6532_lzn OSU Bio Museum

Prince Edward Island mussels are plump and tender with the sweet, briny flavor of the ocean. Easily the most popular mussel in North America, it has an ink-black shell, and the flesh ranges from ivory (males) to pale coral (females). Paired with fresh thyme and a heaping serving of garlic, these flavorful morsels are perfect for a delicious.

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Cook for about 5 minutes. Add the steamed mussels, fresh herbs, and butter. Cook for 4-5 minutes until mussels are heated. Season with salt and pepper to taste. Remove and discard bay leaf. Ladle chowder into bowls and garnish each with a steamed mussel, fresh herbs, or chopped chives.

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For any mussel that still does not close, throw it away. Place enough liquid in an empty pot to cover the bottom. Turn on the element to high. Add the mussels to the pot and cover with the lid. Keep temperature to high. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.

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PEI is known for its mussels, but "Canada's Food Island" also boasts tons of other seafood, a thriving beef industry, an impressive culinary school, and stellar breweries along famous red sand.

Losing mussel mass the silent extinction of freshwater mussels

The Prince Edward Island mussel industry is Canada's top producer and exporter of rope cultured blue mussels. PEI has earned its reputation for high quality standards based on the diligence and pride of Island growers, processors and industry stakeholders. More than 44 million pounds (20,307 tonnes) of mussels were produced last year.

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While they are both the same species, Mytilus edulis, commonly found from Virginia to Newfoundland, there are differences between them, mainly where they're grown and how they're grown. P.E.I. mussels are from Prince Edward Island, Canada. They are farmed from seed to harvest, and P.E.I. has successfully been doing so since farmed mussels.

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Mussels. Mussels (Mytilus edulis), cultured in the cool clean waters surrounding Prince Edward Island, are one of North America's most popular seafoods. As well as being tasty, Prince Edward Island mussels are nutritious. They are particularly rich in protein and minerals while being low in fat and cholesterol.

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PEI How P.E.I.'s known freshwater mussel species increased 50% in one day. Originally, only two types of freshwater mussels had been documented on the Island — the eastern pearlshell and the.

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Mussel Monitoring Program Image caption: Mussel growers inspecting their crop in Malpeque Bay, PEI. Blue mussels (Mytilus edulis) are the predominant aquaculture species on Prince Edward Island. The Island mussel culture industry represents 80% of Canadian mussel production. In 2014, more than 44 million pounds were produced for a farm gate value of almost 31 million dollars.

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One of the biggest selling points for P.E.I. mussels is that they are consistently good. We don't claim to be mussel experts, but we find that these mussels are sweet and tender, and they are equally great cooked simply in white wine or in more complex sauces. They tend to be mid-sized with shells the length of your finger and a plump morsel.

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The Mussel Species. The PEI Mussels you find in your grocery store or get served in restaurants are officially called 'Mytilus edulis'. This species of mussels grows all along the Atlantic coastline from the Virginia coastline to the Arctic. These salt water mussels are bivalves just like oysters, clams, and scallops.