This week’s mussels are fished from the cool waters of Maine and brought straight in to the docks in Narragansett, RI – approximately 16-20 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.
Stop in, call us, or email at orders@farmersandartisans.com.
Orders will be taken through Thursday morning at 11 am this week, and will be here for you to pick up this Friday, June 9 after 11 am.
