SEA MUSSEL MYTILUS EDULIS. 245 



The mussels are cooked with steam, which is turned gradually into the bottom of 

 the kettle by an operator who watches the thermometer closely to see that the tem- 

 perature does not rise above ioo° C. or 212 F. Turning live steam directly against 

 the shellfish or cooking them at a temperature higher than the boiling point of water 

 hydrolyzes protein compounds in the shell and flesh, transforming them into products 

 possessing a disagreeable odor and flavor. Some investigators, however, claim to have 

 steamed out mussels under pressure at temperatures much higher than 212 F. without 

 injuring the delicacy of flavor. They assert, moreover, that cooking at high temper- 

 atures is absolutely essential to the successful handling and preservation of the shell- 

 fish. The process is complete when the shells open and the flesh becomes readily 

 detached. The proper length of time during which the shellfish must be steamed to 

 obtain the desired results varies with the temperature employed and the quantity of 

 material introduced at a given time. 



When cooked to the proper degree, the baskets of mussels are removed from the 

 process kettle and allowed to cool until they can be handled with comfort with the bare 

 hands. Then they are taken to a shucking room, where girls and boys dexterously 

 take out the meats and remove the byssus. The waste matter is dropped into barrels 

 under the table and the meats collected in metal measures (fig. 229). 



The mussel meats, after being measured, are packed in glass jars or tin cans with 

 enough of the body liquor, which collects in the bottom of the process kettle, to nearly 

 fill the receptacles. The filled jars or cans are next transferred to a machine which 

 crimps on the covers air-tight without the use of solder (fig. 230). They are then 

 packed in a crate and processed in the steam chest for about half an hour at a temper- 

 ature varying between 240 and 280 F. Except for labeling, this completes the 

 process of canning. 



Mussels, after being steamed and shucked, can be pickled by placing them in a 

 solution of 1 part strong vinegar and 2 parts water. White wine vinegar is best 

 to use as a preservative. The flavor can be improved to suit the taste by the addition 

 of a little spice, vegetables, such as carrots and onions, or slices of lemon. The pickled 

 form can be canned and, if processed, will keep for a long time without deteriorating. 

 Care must be exercised not to get too much spice in the mixture, for the strength con- 

 tinues to increase with age, especially where peppers are employed. Submerged in 

 pickling liquor in wooden tubs of 5 to 10 gallons' capacity, mussels will keep well for 

 weeks and are conveniently handled in this form for the immediate trade. 



At the beginning of 19 18 several prominent firms took active steps to put large 

 quantities of mussels on the market in fresh or preserved form. With extensive adver- 

 tising and a well-organized propaganda in its favor, there is every reason to believe 

 that the result will be the establishment of a new and valuable fishery that will rank 

 second only to that of the oyster, and at the same time add millions of pounds of flesh 

 food to our annual food supply. 



SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS. 



1. The sea mussel Mytilus edulis Linnaeus is a bivalved mollusk closely related to 

 clams and oysters and is one of the most abundant shellfish on our north Atlantic and 

 north Pacific coasts. 



