The most amazing mussels I’ve ever eaten anywhere in the world."
RESTAURANT READY® MUSSELS (Mytilus edulis)
Restaurant Ready® represents a family of shellfish brands that are grown in remote locations and brought to market following a stringent post-harvest quality control process developed by American Mussel Harvesters, Inc. Restaurant Ready® Mussels are bottom cultured product fished from the cool waters of New England. Post-harvest, the mussels are shipped to our facility located on Narragansett Bay, Rhode Island where the Restaurant Ready® process begins.
First the product is put in a custom designed seawater system. This unique design pumps the cool, sterilized seawater of Narragansett Bay over the shellfish allowing the bivalves to filter out sand, grit, and trace bacteria in a controlled environment. The seawater system is monitored on a daily basis with salinity, ph., oxygen, and bacteria levels being recorded. Next, the mussels go through a preparation line that includes wash points, multiple inspection belts, a debysser (to cut the “beards”) and grading step. The finished product is packed to order and completely covered in ice.
These mussels feed on microscopic green plants, which they filter from the natural waters in which they are grown. No artificial foods, hormones, or drugs are added to the growing waters or Restaurant Ready® system. These are Mother Nature’s finest mussels.
To maximize shelf life and quality, keep shellfish refrigerated and covered in ice or a damp towel while allowing the product to drain at all times.
Restaurant Ready® Whitewater Mussels®
Restaurant Ready® BIG ONE Mussels
Restaurant Ready® Rhody Royal Mussels
FARMED MUSSELS (Mytilus edulis)
Salt Water Farms is the farming affiliate of American Mussel Harvesters. Salt Water Farms is located off Aquidneck Island in the East Passage of Narragansett Bay Rhode Island. The farm is in fifty feet of water and utilizes long line technology to grow bivalve shellfish suspended in trays in mid-water. Warm, plankton (microscopic green plants) enriched water from the Providence River and Mount Hope Bay moves through the farm on the ebb tide. On the flood, cool ocean water from Block Island Sound pushes its way up glacially cut passages and bathes the shellfish on the farm. Shellfish are vegetarians and they filter the plankton from the water. No artificial diets or antibiotics are used on the farm. This filtering activity removes particulates from the water thus improving water clarity. Additionally, excess nitrogen (the curse of most coastal ecosystems) is removed by the shellfish and converted to edible animal protein. At harvest this nitrogen is permanently removed from the ecosystem.
Natural mussel spat is collected from mid to late summer on the long-lines and brought back to American Mussel. At American Mussel the spat is graded and mesh socks are loaded and returned to the farm in September and October for the growing process. By mid-spring, some of the crop is ready for the market and harvesting begins. Due to the growing process and the unlimited food supply on Salt Water Farms, the shells are as pristine as possible, and the meat is the largest we have seen. The flavor is wonderfully sweet with a slight hint of that wonderful Narragansett Bay salinity. The clean blue shells have waves of gold radiating through.
Blue Gold Mussels