DEPARTMENT OF COMMERCE. 
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opy 1 
. BUREAU OF FISHERIES. 
Economic Circular No. 12 :::::::::: Issued March 24, 1914 
SEA MUSSELS: WHAT THEY ARE AND HOW TO COOK THEM 
With Eighteen Recipes . 1 
The sea mussel, one of the best and most abundant of sea foods, 
furnishes an example of waste of natural resources in America 
through failure to utilize it. In Europe the sea mussel is one of the 
most highly regarded shellfishes. Great Britain and Ireland con¬ 
sume about 35,000,000 pounds and little Holland over 05,000,000 
pounds a year. In France about 400,000,000 pounds are produced 
The Sea Mussel. 
annually and cooked in ways to delight the epicure. Yet in the 
United States practically none are used except as bait or fertilizer. 
DELICIOUS, NUTRITIOUS, WHOLESOME, CHEAP. 
Sea mussels are closely related to clams and oysters. They should 
not. however, be confounded with the fresh-water mussel. As a 
1 Furnished by Mr. Charles Doucot, chef, Hotel Brunswick, Boston, Mass. 
34147°—14 
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