The Chilean coast has to be one of the most beautiful places in all of South America. The Mussels that come from these waters are a deep orange colour and they’re large enough for soup, which is perfect when you want something hearty on your taste buds after spending an afternoon surfing or snorkelling!
You will find that these mussels taste both fresh and flavorful, without being overbearing or fishy. The salsa verde provides a nice punch of flavour to the dish!
Mussels have a distinctive, rich and sweet taste that is like the best of both oysters and clams. To ensure freshness look for tightly closed shells – if they are open or broken don’t buy them as this indicates spoilage.
Mussel meats should be plump with soft, tender flesh but less so than those from other bivalves such as clam meat.
Mussels are farmed in a process that closely resembles aquaculture.
The mussels are placed in protected areas of shallow, nutrient-rich seawater and supplied with feed.
As they grow, their debris falls to the bottom of the enclosure and is recycled as food for the young seashells.