The first stop is salt-water purging tanks which flush sand and grit out of the mussels complex systems; mussels can filter 20 gallons of water through their systems in just one day.

FACT:The mussels are packed in ice in special boxes because mussels are alive and need to breathe; in the summer, they are shipped in Styrofoam boxes with false bottoms to keep them up out of the water from melting ice.

FACT:"Use By" date is noted on the top of every bag; there is a 100% satisfaction guaranty to the customer.

FACT:Lot number indicates when and where the mussels were harvested; every aspect of process is computerized.

FACT:The mussels at Great Eastern Mussel are processed the day they are ordered and then shipped nation-wide.

FACT:Great Eastern Mussel Farms adheres to HAACP (Hazard Analysis Critical Control Point Program) , the National Academy of Sciences recommended Food Safety Program, which has become the standard for the food industry.

FACT:Samples are tested for shelf life and retained for 2 weeks in the unlikely event of consumer problems.

FACT:Entire system is computerized to keep track of meat yields and other quality control information by lot number.

FACT:The mussels are grown in waters certified by the Department of Marine Resources.

FACT:Shelf life for live mussels is 9-14 days.

FACT:Mussels cook in 3 to 4 minutes until they open during the cooking process; any unopened mussels should be discarded.

FACT:Mussels are maintained in stores below 40 degrees Farenheight; displayed on ice and well drained.

FACT: Mussels are sometimes displayed in "ice islands" which help move product.

FACT: Cross merchandising with other products such as wine, olive oil, lemons and seasonings also help sell mussels.