Blue Mussel
Also known as：Mussel
Mytilus edulis
- Origin
- Shandong, Dalian, Fujian
- Season
- Mar–Jun
- Appearance
- Wedge-shaped shells, dark brown to deep blue-black, smooth and glossy, anchored by byssus threads; prominent adductor, orange-red or milky-white flesh.
Content compiled by the Xian Mancang team
Introduction
品种介绍Mussels — 'haihong' in the north — are rope-farmed mainly off Shandong, Dalian and Fujian: low cost, high output, friendly prices.
Savory and protein-rich; fattest in spring (Mar–Jun); the budget shellfish staple of northern markets.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at 6–16°C, salinity 24–32‰, clear water with ample DO, density 60–100 kg per cubic meter (hanging or shallow-tank stacking).
Mussels attach strongly and transport well; hold 3–5 days; periodically clear byssus debris and dead individuals to prevent crushing. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Rock-bottom pricing (3–8 CNY/jin) with enormous volume — the budget traffic-builder of shellfish markets. Large 'mussel kings' can enter premium channels; processing into dried mussels adds value. Spring output concentrates — suitable for bulk stocking and processing.
Culinary & Commercial Use
烹饪与商业用途Home: garlic-stirred mussels, blanched mussels, mussel soup — boil until shells open, simple and fast.
Foodservice: seafood buffets, barbecue and soups; dried mussels are a coastal classic for congee and broths; Western menus often use white-wine stewed mussels.
Buying Guide
选购指南Live mussels: tightly closed or quick-closing on touch; black glossy shells without damage. Clip byssus before cooking. Frozen: check thawed texture and color. Open unclosing shells or hollow interiors mean dead — cull; check shell sheen and weight when receiving.
Market Reference
规格行情Reference price: live 3–8 CNY/jin; large 8–15 CNY/jin. Spring supply is ample and cheap; summer heat thins supply with slight rises; wholesale often per basket (deduct sand and debris); retail per portion.
Blue Mussel · FAQs
How do I pick the freshest Blue Mussel?
Live mussels: tightly closed or quick-closing on touch; black glossy shells without damage. Clip byssus before cooking. Frozen: check thawed texture and color. Open unclosing shells or hollow interiors mean dead — cull; check shell sheen and weight when receiving.
What are the live-holding requirements for Blue Mussel?
Hold at 6–16°C, salinity 24–32‰, clear water with ample DO, density 60–100 kg per cubic meter (hanging or shallow-tank stacking).
What is the current market price of Blue Mussel?
Reference price: live 3–8 CNY/jin; large 8–15 CNY/jin. Spring supply is ample and cheap; summer heat thins supply with slight rises; wholesale often per basket (deduct sand and debris); retail per portion.
How do I cook Blue Mussel? What methods work best?
Home: garlic-stirred mussels, blanched mussels, mussel soup — boil until shells open, simple and fast.
Blue Mussel · For stock availability and holding consultation, contact us