In Eastern North America, the blue mussel is the most common and desirable species of mussel used for food. Blue mussels are most abundant from the Canadian maritime provinces through New York and New Jersey and are found as far south as North Carolina.
Blue mussels live along the shore in tidal and subtidal areas.
This anchoring is necessary to allow mussels to remain fixed in one location in tidal areas subjected to the force of wind and waves. The blue mussel is a bivalve shellfish with a smooth elongated blue to blue-black shell. Mussels commonly range in size from two to over four inches in length, and the succulent meats range in color from yellow to orange. Wild mussels are harvested throughout the Northeast and Canada. In New York, locally harvested mussels are available all year with peak harvests occurring from April through October.