Common Name	Mediterranean Mussels	Conservation Notes
Scientific Name	Mytilus galloprovincialis	Sustainability Ratings/Certifications
Market Names	European Mussels, Mussels	Buying Tips
Sushi Name	Muurugai	Health/Nutrition

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MUSSELS MARKET ALERT - updated August 2011

The market for mussels remains relatively calm as supply and demand are both steady. Through June, U.S. imports of mussels were up about 10% to just over 14,000 metric tons. Most of the increase was in imports of frozen mussels from New Zealand and Chile. The Kiwis shipped about 5,000 metric tons of their greenshell mussels, an increase of 10% over last year, while Chilean mussels farmers shipped just over 2,000 metric tons of blue mussels to the U.S., a year-to-year increase of about 25%. In spite of the increased supply, prices for greenshell mussels on the half shell have jumped from an average of about $1.90/lb. last August to about $2.40/lb. this August.
 
Imports of live blue mussels from Canada were up slightly through June to 6,500 metric tons. More than 90% of these imports are from farms located on Prince  Edward Island. The average price of live PEI mussels has increased slightly from $1.13/lb. last year to $1.17/lb. this year.

Production of domestic mussels remains flat as the handful of existing farms in Washington and Maine have found it nearly impossible to expand due to adjacent shoreline owners who have successfully battled against “industrial shellfish farming” for decades. One farm in Washington state has spent 14 years trying to get approval for a modest 2-acre expansion of its Mediterranean mussel farm.  Meanwhile, the largest mussel producer in Maine called it quits three years ago after a 30-year struggle and while a handful of new farms have sprung up in its wake production is modest. Total U.S. farmed mussel production will remain well below 2,000 metric tons for the foreseeable future.

Conservation Notes

Advantages: Mediterranean mussels are raised on suspended ropes that have a minimal impact on the environment. While native to the Mediterranean sea, they are now farmed in other areas of Europe as well as the West Coast of the United States. According to the Blue Ocean Institute, they are considered a naturalized species that doesn’t pose a risk to native ecosystems. They are filterfeeders that thrive on algae in the hatchery and don’t require any specialized feed. Mediterranean mussels are protected from diving ducks using fine nets that haven’t resulted in any documented entanglements.

Challenges: Although mussels are filter-feeders that actually improve water quality, they require a healthy environment. The Seafood Choices Alliance reports that harmful algal toxins in the water have caused some mussel farming areas to be closed temporarily. Some farmed blue mussels are harvested using dredges, a common practice off the coast of New England. This is a method that the Blue Ocean Institute reports causes some disruption to the seafloor bottom habitat.

Sustainability Ratings and Certifications

	Seafood Watch	SeaChoice	FishWise	Blue Ocean Institute	New England Aquarium	Marine Stewardship Council
Europe &    United States Farmed	Best Choice	Best Choice	Best Choice	Green	A List
Outside Europe & United States Farmed	Best Choice	Best Choice	Best Choice		A List

Rating Explanation

Seafood Watch rates all farmed Mediterranean mussels worldwide as a "Best Choice." Blue Ocean Institute's rating for blue mussels covers the United States and Europe only.

Buying Tips

• Mediterranean mussels are most common in Europe, but are now grown on the Pacific coast of North America
• Mussels are sold live and frozen as whole cooked, meats, and cooked on the half shell
• Buyers should adopt a seasonal strategy because meat content decreases dramatically after mussels spawn: blue mussels are at their peak in winter and early spring while Mediterranean mussels are better in the spring, summer, and fall
• Generally, rope-grown mussels have thin, clean shells and high meat content
• Some producers hold mussels in tanks of water that are treated with ultraviolet light which destroys harmful bacteria, a process known as "depuration"

Nutrition and Health (blue mussels)

 *Paralytic shellfish poisoning (PSP) is caused by eating bivalve shellfish that is contaminated with algae containing harmful toxins. The toxin that causes PSP cannot be destroyed by cooking or freezing. Inquire with your
supplier about routine testing of products.

Acknowledgements

• Seafood Watch by Monterey Bay Aquarium
• Blue Ocean Institute
• SeaChoice
• Seafood Choices Alliance
• Environmental Defense Fund
• calorieking.com