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On an acre-for-acre basis, mussel rafts produce hundreds of times more edible food than cattle ranching, making mussel farming a leader in food production. – Taylor Shellfish Farms

Gordon King from Taylor Shellfish Farms,  a sustainable mussel farmer, explains the process of growing mussels at Totten Inlet in South Puget Sound.

Over a million pounds of hatchery-raised Mediterranean mussels are grown via suspension culture every year under his supervision – harvesting up to 25,000 lbs per week and shipped locally along the West Coast and to Chicago and New York. From July to early fall, the mussels are the fattest. In fact, they say this species of mussel, compared to blue mussels or New Zealand green-lipped mussels, is sought after by chefs for its high meat content.

(via Serious Eats)