Iceland · Vesturland · Dalabyggð

Mytilus edulis ?Alternative name:
Blue Mussel
Common Mussel

July: Larvae settling. Larvae settle on hard surfaces and begin developing into mussels.

Photo Fishing Cooking

May accumulate toxins. Widely distributed in northern seas of Europe and North America. Commonly used in traditional European cuisine.

Inhabits rocky shores and estuaries. Filter feeder, cleans water of suspended particles. Important commercial and aquaculture species.

Hand collection in shallow and tidal zones Use of nets and racks for commercial harvesting

Best harvesting time is spring and autumn. Prefers cool salty water with temperature 5–15°C.

Average weight: 0.05 kg

Thoroughly rinse to remove sand and silt. Discard damaged and open shells. Widely used in cooking.

Meat: Boiling, stewing, baking, frying

Mussels in white wine with garlic and herbs (Steaming)
Classic European dish with aromatic sauce

1. Clean mussels, remove beards.
2. Steam in white wine with garlic and herbs for 5–7 minutes.
3. Serve hot with bread.

Baked mussels with cheese and tomato sauce (Baking)
Rich flavor with cheesy crust

1. Clean and open mussels shells.
2. Pour tomato sauce, sprinkle cheese.
3. Bake 10 minutes at 180°C (350°F).

Fried mussels with garlic and pepper (Frying)
Quick and spicy snack

1. Fry mussels in pan with garlic and pepper for 5 minutes.
2. Serve hot with lemon.

Mussel soup with vegetables and cream (Boiling)
Rich creamy flavor

1. Boil mussels, strain broth.
2. Add vegetables and cream, cook 15 minutes.
3. Serve hot with herbs.