A Maine family owned and operated company
BANGS ISLAND MUSSELS are hand-raised locally in the cool, clean waters of the Casco Bay. For more than 15 years our mussels have been cultivated in complete harmony with their environment.
Our business is based on a profound respect for the ocean. We call ourselves farmers, but really we’re facilitators, working with nature to create an ideal place for mussels to grow. Once they are eased onto our ropes suspended above the ocean floor, BANGS ISLAND MUSSELS spend their entire life in the water column. Positioned away from sandy, silty tidal zones, they mature rapidly and accumulate almost no grit on their way to your plate. The result at harvest day is vastly superior product. We bring only the sweetest, plumpest and most tender mussels to market -- with an unmatched meat-to-shell ratio. BANGS ISLAND MUSSELS offer exceptional flavor and a great value.
BANGS ISLAND MUSSELS are hand-raised using techniques that are meticulous and labor intensive, by design. We nurture and harvest our mussels with the utmost care, relying on our worker’s knowledgeable hands instead of powerful and damaging machines to get the job done right. The extra time and effort that we put into BANGS ISLAND MUSSELS pays off in extended shelf life and premium meat quality.
BANGS ISLAND MUSSELS are recognized nationally and have been featured on Martha Stewart Living, Good Eats with Alton Brown, and in The New York Times, The Boston Globe, Outside Magazine and many other publications. Food and Wine's 2007 Chef of the Year, 555’s Steve Corry, also praises their sweet meats, clean and well-formed shells, and high meat-to-shell ratio.
We know we’re biased, but we think that BANGS ISLAND MUSSELS are the best blue mussels in the world. We think you’ll agree. Feel free to call with any questions or comments.
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