ATLANTIC MUSSELS

WILD Atlantic Ribbed Mussels, harvested by our very own Ana Shellem — fisherman and Marsh Queen! This is an often-overlooked mollusc. These sexy beasts aren’t as commonly harvested as blue mussels, but they’re robust, meaty, and absolutely delicious.

They’re usually much bigger than blues, ranging from 2" to 6". With a firm texture and a rich, briny flavor that’s far more “sea-forward” than farmed mussels, they’re a true standout. Distinctly briny and oceanic, with rich, earthy undertones and subtle mineral notes, they capture the essence of coastal salt marshes. More robust and full-flavored than blue mussels, they offer a deeper seafood character and a firm, meaty texture that holds up beautifully in hearty dishes like stews and chowders. They’re the kind of bold, savory mussel that shines in rustic coastal recipes.

They’re especially good in brothy dishes like steamed mussels with garlic and white wine, or slow-cooked in stews where their bold taste really pops. These are a wild delicacy I eat often, and I usually cook them the way fisherman Ana showed me — simple and very yummy.

  • ways to cook it

    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.

    A woman in waders standing in shallow water beside a white boat, holding a red mesh bag with water dripping from it, with a cloudy blue sky and marshland in the background.

  • Drinks 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.