Mytilus chilensis
Mussels
Also known as: Chilean Blue Mussel, Choritos, Mejillones, Chorito Quilmahue, Moule du Pacifique

Product Overview
The delicious briny aroma that mussels release and the broth their juices create as they cook adds to their wonderful versatility. This broth can be used as the base for an almost infinite variety of soups, seafood stews, and sauces. Mussels can also be lightly broiled on the half shell, deep-fried, stuffed tossed into salads, or even grilled. They have a very high (47%) meat yield, and a great flavor.
You can't go wrong with Isla del Rey's Chilean Blue Mussels, They are fresh, tasty and pure!

Origin
Chilean Blue Mussels are found in pure waters of Southern Chile. Mussels are bivalve molluscs which eat microscopic plankton that they filter from more than 24 gallons of crystal clean Chilean ocean water a day.
At Isla del Rey all bivalve molluscs are tested and certified to be free of toxins.
Mussels are grown on ropes (suspended culture), in cultivated beds (bottom culture) or simply dredged offshore from natural beds. The blue mussel has a smooth elongated blue to blue-black shell. Mussels commonly range in size from two to over four inches in length, and the succulent meats range in color from yellow to orange. Cultivated mussels are harvested throughout Chile year round while wild mussels are protected from November 1 through December 31.
Fishing Method: Rope-grown, bottom cultured and wild dredged.