IOO 
BULLETIN OF THE BUREAU OF FISHERIES. 
PALATABILITY. 
From the standpoint of palatability I have abundant testimony from scores of 
persons who have eaten mussels prepared in various ways (pickled, steamed, roasted, 
stewed, and fried) that in flavor and texture they are superior to the long clam and 
fully equal to the oyster. A few people were inclined to rank them not so high. On 
July 30, 1907, pickled mussels were served on three tables of the Marine Biological 
Laboratory mess hall. About 36 persons ate of them and all expressed their appre- 
ciation of the unfamiliar dish. The only adverse criticism that was made related to the 
tough, muscular part of the foot, which was difficult to masticate. 
Two days later one of the residents of Woods Hole was given four dozen mussels, 
which he took home for family use. He had them steamed and served with salt, pepper, 
butter, and oil. They were pronounced “elegant and superior to clams.” 
On August 3, 1907, mussels dipped in egg and cracker crumbs were fried and served 
to about 25 persons at the Marine Biological Laboratory mess hall. They were declared 
to be equal to or better than fried oysters, and were so relished, in fact, that there was a 
general call for more. A few days later, in answer to this request, a large quantity 
was prepared and served to 40 persons. Enthusiastic comments were made as to the 
appetizing appearance, rich flavor, and delicate texture of the flesh. 
On August 13 mussel chowder was served to the same 40 persons and called forth 
the same favorable comments, especially as to richness of flavor and tenderness of the 
meat. The tender quality of the flesh is a point decidedly in favor of the mussel when 
compared with the clam, the meat of which latter in chowder is so tough that few persons 
ever think of trying to masticate it. 
Mussel fritters were next tried on the tables of the mess hall on August 27. They 
were eaten with relish and pronounced excellent. 
The following year, 1908, the work of preparing mussels in various ways and serving 
them in the mess hall to friends and visitors of the Bureau’s laboratory was continued, 
with the result that quite a general interest in the food value of this shellfish has been 
aroused and a local demand now exists. For some years past at certain points along 
the coast of Rhode Island, New York, and New Jersey a few people have been in the 
habit of collecting mussels for their own personal use. Some of the summer visitors 
also have learned to eat them. I have met several persons living in the vicinity of 
New York City who say they have always prized the sea mussel as a food and that it 
is their custom to pickle a number every summer for use during the winter. 
For the benefit of those interested in making use of the mussel in their diet, a few 
recipes for cooking them will be given in another section of this paper. They have been 
tried repeatedly and have proved to make most palatable dishes. 
DIGESTIBILITY. 
Personal testimony in various instances is very favorable to mussels for their 
digestibility. Persons with weak stomachs say that they can eat them without suffering 
any inconvenience. Others have eaten them just before retiring and experienced no 
