Yes. Explanation after the photo...

The question comes up occasionally whether it's okay to eat unopened mussels or not. A few years back, Nick Ruello was commissioned by the Australian mussel industry to answer that and other muscular questions.

Sales Contact: Eric Gabele, 858-442-4998, ericgabele@yahoo.com
Invoice payable within 15 days
Deliveries possible Mondays, Wednesdays and Fridays.
We have a standing order with them for 10lbs each Clams and Mussels on Mondays and 20lbs each Clams and Mussels every Thursday. Adjust quantities whenever necessary, a day in advance.

$2.45/lb California Ocean Mussel
$3.35/lb Golden Manila Clam or Signature Clam (difference?)- Manilas spawn in summer so look for other variety then.
Summer Clam- longer shelf life than Manila, thicker meat, slightly sweeter, better for steamers.
$5.65/dz Oysters Del Sol (large barren point) or Blonde Oysters
2 other kinds of oysters also available, ranging in sizes
$7 each abalone (not huge)
$10.50/dz Pacific Calico Scallop (alive in shell)- steam for 30 seconds in white wine, not too much seasoning!
$8/lb Red Seaweed

Keep shellfish in refrigerator but NOT ON ICE, and cover with a damp towel- ice will melt and make them think they are in fresh water which will make them freak out.

Keep live scallops in the oxygenated sea water they are delivered in and only open when near serving. These will only last a few days, while other shellfish could last about a week stored properly.

Go through depuration of filtered sea water to purge them of sand and other impurities. Ultraviolet light kills bacteria. One French chef he knows eats them raw.

Closed shellfish is a good sign because it shows they are alive. If they are open and you tap on them and they close, that's good too. Some shellfish that Carlsbad Aquafarms sells die during delivery. As long as they are recently dead, that's okay.

Only cook the shellfish for a few minutes. Once the shell opens, it's ready to serve.