Mussels have been farmed for centuries in Europe and for decades in Eastern Canada, but have only recently been cultured here on the West Coast. Compared to the better-known PEI mussel, West Coast Mussels are sweeter and more flavourful, and usually larger.
The most common way to cook mussels is to steam them. They can also be baked, stir-fried, or cooked in soup or sauce. Mussels and clams can be cooked together. For a main dish of steamed mussels, allow 1 to 1.5 lbs per person. With pasta or rice, 1 lb is enough. For a side dish or starter, allow half a pound per person.