Mussel As Food

In roughly 12–15 months, mussels reach marketable size (40mm) and are ready for harvest. Harvesting methods depend on the grow-out area and the rearing method being used. Dredges are currently used for on-bottom culture. Mussels grown on wooden poles can be harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.

Mussel consumption of countries

In the United States during the Second World War, mussels were commonly served in diners and eateries across the country. This was due to the lack of access to red meat for the general public, in relation to the aspect of the American wartime rationing policy concerning food, with much of the meat available being sent to aid the US military's war efforts abroad. Instead, mussels became a popular deputy for most meats.

In Belgium, the Netherlands, and France, mussels are consumed with French fries or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Fries and Belgian beer sometimes are accompaniments. A similar style of preparation is commonly found in the Rhineland where mussels are customarily served in restaurants with a side of dark bread in "months containing an R", that is between September and April. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs, particularly at take-out food outlets or informal settings. In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay.

In Italy, mussels are mixed with other seafood; they are most commonly eaten steamed, sometimes with white wine, herbs, and served with the remaining water and some lemon. In Spain, they are consumed mostly steamed, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimps and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other sort of dishes such as rices or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

In Turkey, mussels are either covered with flour and fried on skewers (midye tava), or filled with rice and served cold (midye dolma) and are usually consumed after alcohol (mostly raki or beer).

They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink.

In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chilli or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder.

In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. The plate is very popular among tourists and low classes, probably because of the hot climate that favours mussels reproduction.

In India, mussels are popular in Kerala, Maharashtra, Karnataka-Bhatkal, and Goa. They are either prepared with drumsticks, breadfruit or other vegetables, or filled with rice and coconut paste with spices and served hot. Fried mussels of north Kerala especially in Thalassery are a spicy, favored delicacy. In coastal Karnataka Beary's prepare special rice ball stuffed with spicy fried mussels and steamed locally known as "pachilede pindi".