Kamilche Sea Farms

Kamilche Sea Farms has been farming mussels in the Puget Sound since 1981 and since 1986 has specialized in the culture of the premium Mediterranean mussel (Mytilus galloprovincialis). These mussels, common to Spain, are believed to have been brought over to the Pacific centuries ago on the bottoms of Spanish Galleons. Today Kamilche Sea Farms grows these mussels starting with premium hatchery seed. Suspended from long lines in the rich deep waters of the Puget Sound, a premium mussel is ready for harvest in less than a year.

If you haven't tried Kamilche mussels you're missing a great culinary experience.

A Gourmet Delight

Kamilche Mediterranean mussels rank high among the Northwest’s finest gourmet delights. Listen to what others are saying about Kamilche Mediterranean mussels:

“They are plump and sweet…it is no stretch at all to say that they were hands down the best mussels I’ve ever eaten.”
Delores Tarzan Ament Seattle Times Food Critic.

Kamilche Mussels are Exceptionally Nutritious

Ounce for ounce, Mediterranean mussels are higher in protein than beef, with one-quarter of the fat and calories. They are an excellent source of minerals such as iron and calcium, and vitamins B-1 and B-2. Many people who enjoy clams and oysters find Mediterranean mussels equally delicious. They can be substituted in most recipes calling for other molluscan shellfish. In fact no shellfish can match the Mediterranean mussel for value and versatility. For the health-conscious diner, mussels are indeed the food of our times.

Keeping Your Mussels Fresh

Here are a few tips on how to best care for your fresh mussels:

Store mussels cold (32º-35º F) and cover with a damp cloth. Use storage containers with drain holes. Never leave mussels in standing water. Properly stored, Kamilche mussels will last about seven days during most seasons.
Quality mussels are always sold with the beard intact. The beard is the fibrous material growing from one end of the shell, and is used by the mussel to attach itself to others in the colony. Because the beard originates in the tissue of the live mussel, it should not be pulled off until just before cooking.
Mussels can be steamed, baked, or served on the half-shell. When steaming, use a high heat for just a few minutes. This prevents overcooking and brings out the fresh-from-the-sea flavor.
Remember: Obtain mussels and other shellfish only from clean, certified waters and from reputable, licensed growers. Kamilche Sea Farms’ growing waters, in Totten Inlet, have been state certified since 1926. This bay is designated by the Washington Department of Ecology as a “Unique Growing Area” due to its pristine waters and high shellfish productivity. Strict watershed protection measures ensure that it will remain pure for generations to come.