Grilled Mussels

Jump to recipe

Generally, peak season for fresh mussels is from October to March – this is when the taste and quality of meat is best, before they begin spawning in spring and summer.

With warmer weather comes “red tides” – periods of massive reproduction of plankton that can give the sea waters in which they occur a reddish tint.  Mussels are filter-feeders and thus are vulnerable to bacterial pollution, chemical contamination, and toxins spread by red tides.

There is a common lore that states we should only be eating mussels (and other shellfish like clams and oysters) in months with the letter “R”.  These days, with sea temperatures continuing to rise, it’s probably safer to purchase your mussels from a certified shellfish dealer.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.