Farms finest. Safety First.

 

Mussel farmers work closely with the Canadian Food Inspection Agency and regional food safety organizations to ensure the production of only the finest, fresh, blue, cultured mussels. That means safety comes first.

 

Strict seafood safety policies, regulations, inspection standards and initiatives, including a quality management program, ensure mussels are kept free of foreign organisms and harmful bacteria and toxins.

 

Not only are farmers committed to producing a safe and health product but they are working to help consumers learn the facts when it comes to ensuring mussels are served at their freshest.

 

Whether they are steamed, baked or grilled to perfection, mussels must be prepared fresh. The fastest way to check is by smell: the fresh, salty aroma of the ocean should be present as you open the mesh bag grocers typically use to contain them.

 

You don’t have to cook mussels as soon as you buy them. You can keep them in your fridge safely for several days. Place them in a bowl and cover them with a damp cloth to maintain moisture. Since a small amount of liquid will be emitted from the mussels each day, the container should be drained regularly. You know your mussels are fine to eat by smelling them – they should smell fresh like the ocean.