This week’s mussels are fished from the North East cool waters 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.
Mussels – $9.50 per pound – (16-20 ct)
Food & Wine
Try this delicious Linguini and Mussels Recipe
from Food & Wine.
When you pick up the mussels Friday,
some Pasta Peddler Linguini and garlic to round out your meal!
