Mussels & Scallops

Description

Mussels are bivalve mollusks of the Mytilidae family. Mussel shells are dark blue-black in color, hinged, and oval in shape. Though the majority of mussels eaten today are farmed, you can easily find them in the wild along exposed shores of cold water in intertidal zones around the world, clinging to dock pilings and rocky outcrops in the water via strong byssal threads. 

Scallops are unique in that they’re the only free-swimming bivalve: Scallops use their large central muscle (called the adductor) to clasp their shells shut, shooting water out one end and propelling themselves forward in the other direction. This big muscle is the part of the scallop that we eat. This muscle cooks quickly and is naturally tender, with a mild, sweet ocean flavor.

There are 2 different types of scallops: 

Sea scallops belong to the species Pecten and Placopecten and are dredged from deep waters year-round. They’re larger than bay scallops, and great for grilling and searing.

Bay scallops, also known as calico scallops, of the species Argopecten are dredged or hand-gathered closer to shore during a specific season. They’re small and delicate, ideal for sauteing or ceviche.