This week’s mussels are fished from the cool waters of New England and brought straight in to the docks in Narragansett, RI – approximately 15-18 count per pound.
The mussels have been cleaned, so they are “restaurant-ready”. Just give them a good rinse and throw them right in the pan. You may have to trim a few beards, but for the most part they are clean.
For best shelf life, keep the mussels refrigerated and covered in ice or a damp towel while allowing them to drain at all times.
Mussels – $9.50 per pound – (16-20 ct.)
Stop in, call us, or email at email@example.com.
Orders will be taken through Thursday morning 11 am this week, and will be here for you to pick up on Friday after 11 am.
Our new book offering!
Enjoy 20% off the book with purchase of mussels this week!
FRESH FISH – A Fearless Guide To Grilling, Shucking, Searing, Poaching & Roasting Seafood – by Jennifer Trainer Thompson
“Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling – along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
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