Did you know that seafood freshness is one of the most important quality customers seek when buying? It’s one of the reasons mussels are becoming more popular in the U.S.

Prince Edward Island (PEI), Canada mussels are the best when it comes to freshness. You can get the delicious, nutritious shellfish fresh from the store.

Fresh mussels can be bought at any grocery store year-round. No more mussel season! This is the journey that will change your life. PEI musselThe journey from farm to fish counter is incredible.

It’s a tough job in winter. To protect themselves from the strong ocean winds, they are bundled up and use GPS devices to locate the mussel farm beneath. Crew members then have to quickly cut through the ice up to four feet thick, so that a diver can enter the freezing waters.

Crew members collect the mussels, then transfer them into insulated containers.

It is well worth it. It’s a great way to feel good about providing fresh, sustainable seafood for your family. These are perfect for people who strive to eat high quality, unprocessed food. They are low in calories, saturated fats, cholesterol, and calories.

Visit discovermussels.com to learn more about PEI mussels.

MUSSELS WITH SHAVED FENNEL & SAFFRON

5 pounds fresh PEI mussels

1 fennel bulb, diced

2 tablespoons butter

1 tablespoon olive oil

1 onion, cut

3 cloves garlic, sliced

1 teaspoon saffron

1 bay leaf

Sea salt flakes, cracked pepper

1 cup white wine

1 lemon, zest and squeeze

Crunchy bread

Rinse fresh PEI mussels with a colander and tap any that are still open. Any remaining open mussels can be thrown away. Set aside. Trim fennel stalks. Fennel fronds can be reserved for garnish. Finely slice the fennel into thin strands.

In a large saucepan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add fennel, onion and garlic and sauté over medium-low heat for 10 minutes, or until soft.

Add the bay leaf, salt, and pepper. The heat should be turned up to medium-high. Stir in wine and butter. Add mussels. Cover with a lid and let steam for five minutes, or until mussels open.

Mix everything with lemon juice and zest. Sprinkle with the reserved fennel stalks. Serve with crusty bread