Blue mussels – often from Prince Edward Island ... which means they spend more time closed up and less time filter-feeding seawater, Borkman explained. As a result, they have a muddy, metallic ...

Unless you know how fresh they are, always eat mussels on the same day you buy them. Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped.