Mussel Meat

10.6 oz
UPC: 094776222292
Item#: 298989

Where to Buy



Wholey Mussel Meat has a sweet and rich taste with a plump, tender texture and orange color. It has a very mild “ocean” flavor with a faintly sweet, mushroom-like undertone. Mussels subtle taste makes them an excellent addition to many dishes, and they will take on the character of the other ingredients they’re combined with. There are a variety of cooking methods for mussels: baking, boiling, broiling, frying, or steaming. Wholey Mussel Meat can be served in a creamy white wine sauce with pasta. It can also be served in paella or a seafood dish.

Mussels are an excellent source of protein, iron, selenium, iodine and omega-3. They are also low in saturated fat, making them a natural gourmet gift you can really feel good about. Mussels are excellent sources of protein, containing all the essential amino acids. Their protein content is superior to that found in fish with fins. The protein in mussels is easy to digest, so the body gets the full benefit. Protein plays multiple roles in your overall health, building muscle, boosting the immune system, strengthening bone, and healing injuries. Just three ounces of mussels provides 40% of the daily protein needed by the average person.

Processed in Thailand by select packers expressly for Wholey, our Mussel Meat offers ultimate convenience for chefs and home cooks looking for a ready-to-use seafood in one convenient pack. The mix is vacuum packed to seal in fresh taste. Individually quick frozen (IQF), shell off.



Fully Cooked Mussels.

Prep Instructions

THAW: In package in refrigerator overnight or in cold water for about 30 minutes before cooking.


Serves 2

  • 1 pack Wholey Mussel Meat
  • 4 oz. Linguine Pasta
  • 3 tblsp. Unsalted Butter, divided
  • 8 oz. Cremini Mushrooms
  • Ground Black Pepper to taste
  • 3 Garlic Cloves, minced
  • 2/3 cup dry White Wine
  • 1/8 tsp. Red Pepper Flakes (Optional)
  • ¾ cup Light Whipping Cream
  • 1 Lemon, zested


  1. Cook linguine until tender yet firm according to directions on package. If you drain the pasta when finished cooking, be sure to reserve some of the pasta water.
  2. Place thawed Mussels in a colander and rinse thoroughly with cold water.
  3. Melt 2 teaspoons butter in a medium skillet over medium-low heat. Gently warm the mussels for a few minutes until they release their water. Remove to a bowl and set aside.
  4. Wipe out the skillet with paper towels. Melt remaining 2 tablespoons and 1 teaspoon butter in the skillet. Cut any larger mushrooms into small pieces. Add all mushrooms to the skillet, sprinkle with pepper and saute for a few minutes until they start to soften. Add garlic and saute another minute. Pour wine into the skillet, add red pepper flakes, and cook a few minutes until wine reduces by half. Pour in cream, stir and add mussels. Heat until warmed through, 1 to 2 minutes.
  5. Use tongs to lift linguine out of the pot and add to the skillet with some of the pasta water. Toss to coat with sauce. Plate and garnish with lemon zest.