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Bay Sea Farms
Mt. Martha Mussels
Large and succulent
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Mt. Martha Mussels are from the waters of Victoria, and are tender and juicy, with a sweet, briny flavor
Bay Sea Farms
Mt. Martha Mussels
Large and succulent
Mt. Martha Mussels are from the waters of Victoria, and are tender and juicy, with a sweet, briny flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
These mussels are from the pristine seas off Mt. Martha, in Victoria, Australia, harvested in early in the morning. Their shells are tear-dropped and dark, and they have a large, plump, meaty flesh of a cream to orange color. They have a tender texture, with a nice slight chewiness and a subtle crunch. Mt. Martha Mussels are juicy, with a nice sweet, briny flavor.
Preparation And Pairings
These Mt. Martha Mussels are wonderful steamed with white wine, garlic, and parsley. Try it also baked with cheese, in tomato sauce, drizzled with garlic butter, or as part of a seafood pasta.
Little Mouse
Mussel, which means “bivalve mollusk,” takes its name from another animal. Albeit a little strange of a connection. This little creature of the sea has a name derived from the word “mus,” which in Latin means “mouse.” It was thought that its size and its color resembled a “little mouse,” or “musculus.” Old English made it a little more confusing, as some spellings included “mucxle,” “muscule,” and “musscel,” and as such, was confused with the word “muscle.” The official spelling of the mussel as seafood, distinct to the bodily tissue, was first recorded in 1600. But it was only officially established in the 1870s.
Storage Instructions
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
These mussels are from the pristine seas off Mt. Martha, in Victoria, Australia, harvested in early in the morning. Their shells are tear-dropped and dark, and they have a large, plump, meaty flesh of a cream to orange color. They have a tender texture, with a nice slight chewiness and a subtle crunch. Mt. Martha Mussels are juicy, with a nice sweet, briny flavor.
These Mt. Martha Mussels are wonderful steamed with white wine, garlic, and parsley. Try it also baked with cheese, in tomato sauce, drizzled with garlic butter, or as part of a seafood pasta.
Mussel, which means “bivalve mollusk,” takes its name from another animal. Albeit a little strange of a connection. This little creature of the sea has a name derived from the word “mus,” which in Latin means “mouse.” It was thought that its size and its color resembled a “little mouse,” or “musculus.” Old English made it a little more confusing, as some spellings included “mucxle,” “muscule,” and “musscel,” and as such, was confused with the word “muscle.” The official spelling of the mussel as seafood, distinct to the bodily tissue, was first recorded in 1600. But it was only officially established in the 1870s.
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
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