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Mussels Whole 17-22 per lb - Fully Cooked

Mussels Whole 17-22 per lb - Fully Cooked

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Farm Raised

A seafarer's delight! Whole Cooked Mussels at home. Just heat our fully cleaned Mussels and serve over your favorite pasta or with a light broth.

Item #: 801     1 - 2 LB. PACK    

Price: $10.99
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Preparation Time:
5 Minutes

Cooking Method(s):
CONVENTIONAL OVENSTOVE TOP

Ingredients:  Mussels

Preparation Instructions:  Keep frozen until ready to prepare.  Defrost under refrigeration for 24 hours or under cool slow running water until fully thawed.

 

Pan Sauté: Our mussels come fully cooked and only need to be re-heated. Add them to your favorite sautéed seafood dishes just a few minutes before serving. Or reheat in pan for 2-3 minutes with your favorite recipes

 

Steamed: For that fresh steamed mussel taste just drop bag in boiling water for 5-6 minutes. Remove from water and open bag and serve. Can also be micro waved for 2-3 minutes in bag.

Nutrition Facts

Serving Size99 g / 3.5 oz
Serving Per Container4
Amount Per Serving
Calories    120Calories from Fat 30
% Daily Value*
Total Fat    3 g5%
  Saturated Fat  1g5%
  Trans Fat  0g0
Cholesterol    40mg13%
Sodium    260mg11%
Total Carbohydrate    0mg0%
  Dietary Fiber  0g0%
  Sugars  0g0
Protein    17g
Vitamin A  0%Vitamin C  0%
Calcium  0Iron  0
*Percentage Daily Values are based on 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs.
Calories: 2,000  2,500
Total Fat         Less than 65g    80g
  Sat Fat         Less than 20g    25g
Cholesterol    Less than 300mg    300mg
Sodium           Less than 2,400mg  2,4000mg
Total Carbohydrate    300g    375g
  Dietary Fiber    25p    30g
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Packaging and Shipping Benefits

Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.

  • Please allow 5-10 business days or less for standard shipping delivery. Note: Depending on your delivery area, orders may arrive early. Please refer to the shipping map to estimate your zone.
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  • Please refer to your FedEx/UPS tracking number for actual delivery date. This is located in the Order Shipment Confirmation email you receive when your order ships.
Order Total PER ADDRESS SHIPPING RATE
Under $150 $14.95
Over $150 FREE

Please note: we cannot accept online orders that are shipped to Alaska or Hawaii. Orders shipped outside of the continental U.S. require expedited shipping. Please call our customer service specialists to place your order - 877-686-3276 .

Important Information:

  • We cannot ship to a P.O Box – sorry!
  • We do not recommend shipping to a business address. Should you elect to use a business shipping address, Rastelli Direct™ is not responsible for the replacement of perishable products that arrive thawed or defrosted.
  • Gift orders – please make sure that the recipient will be available for delivery.
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  • We cannot refund or credit a refused or returned food order.
  • When you specify an order date, this is the earliest possible date you would like the order to ship from our warehouse. This is not the delivery date of the package.

Holiday Delivery

Whether ordering for yourself or gifts for others, please place all Christmas orders by December 15th to ensure they arrive on time for the holiday. We strive to fulfill every order to your satisfaction, but inclement weather and other unforeseen circumstances can cause shipments to arrive later than expected. Please plan ahead and order early.

Please note: We will be unable to ship orders in 3-5 day zones that have standard shipping during the weeks of Christmas and New Years Day. Normal shipping will resume 1/5/15. We apologize for the delay.

Submit a Recipe


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Home Chef
Swedesboro, NJ

Date Submitted:
Mar 20, 2014
Mussels Fra Diavolo

Serves: 4-6
Prep Time: 50 minutes

Ingredients:
Spicy Marinara Ingredients:4 Tbsp Olive Oil, 2 Tbsp Garlic, 1 Medium Onion, Sliced, 24 oz Can Peeled and Stewed Whole Tomatoes, 2 Bay Leaves, 2 tsp Oregano, 2 tsp Basil, 1 tsp Sea Salt, 2 tsp ground pepper, 1 tsp Hot Sauce Mussels Ingredients:2 Tbsp Olive Oil, 1 Tbsp Garlic, 2 tsp Red Pepper Flakes, 1 Cup White Wine, 2 lbs Mussels (Cleaned and Drained)

Directions:
1. In a large sauce pan saute Olive Oil, Garlic and Onion over medium high heat. Stir in Tomatoes, Bay Leaves, Oregano, Basil, Salt and Pepper. 2. Reduce heat to low and simmer for 20 minutes stirring occasionally. Add Hot Sauce and simmer an additional 15 minutes. 3. Heat Olive Oil over medium high heat. Saute Garlic until lightly browned. Add Olive Oil and Garlic to Tomato Sauce. 4. Stir in Red Pepper Flakes and White Wine. Simmer over low heat for 20 minutes, stirring frequently. Add Mussels and cook until opened (about 4 minutes). Serve over pasta or with crusty french bread.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Dec 1, 2009
Mussels with Cream, Fennel, and White Wine

Serves: 4 to 6

Ingredients:
1/4 cup (1/2 stick) butter 1 cup chopped fresh fennel bulb 2 shallots, finely chopped 4 garlic cloves, finely chopped 1 teaspoons fennel seeds 1 1/2 cups dry white port wine 1/2 cup whipping cream 3 pounds mussels Salt and pepper to taste Fresh chopped Italian parsley

Directions:
Melt butter in heavy large pot over medium- high heat. Add chopped fennel, shallots, garlic, and fennel seeds. Sauté until fennel is tender, about 4-5 minutes. Add white wine and cream and boil until liquid thickens, About 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls. Ladle broth over and garnish with fresh chopped Italian parsley and serve.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Steamed Mussels with White Wine & Fresh Herbs

Serves: 2
Prep Time: 10 minutes

Ingredients:
22ct whole cooked mussels 6 tbsp butter unsalted 1 tbsp shallots (minced) 2 tbsp garlic (minced) 1 tbsp fresh thyme (minced) 1 tbsp fresh rosemary (minced) 1½ cups dry white wine 2pc dried bay leaves 1 tbsp dried oregano 2 tbsp lemon juice 3 tbsp parsley (minced)

Directions:
Defrost mussels. In a medium sauté pan heat butter. When butter is melted add shallots & garlic. Sauté until golden brown, then add bay leaves, oregano, rosemary, & thyme. Mix well. Add white wine & lemon juice along with the mussels, cover and cook 5 minutes. Garnish with parsley and serve.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Mussels with Sausages and Fennel

Serves: 8
Prep Time: 30 minutes

Ingredients:
6 pounds mussels 2 pounds sweet or hot Italian link sausages, divided 2 large onions, sliced (about 6 cups), divided 2 large fresh fennel bulbs, sliced (about 6 cups), divided 6 garlic cloves, crushed, divided 1 teaspoon dried crushed red pepper, divided 3 cups dry white wine (about one 750-ml bottle), divided 1 16-ounce crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided Extra-virgin olive oil (for drizzling) Chopped fresh Italian parsley

Directions:
Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 1 cup white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open). Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Steamed Mussels with a Spicy Tomato Sauce

Serves: 2
Prep Time: 15 minutes

Ingredients:
22ct whole cooked mussels 1 white onion (small diced) 3 tbsp garlic (minced) 1 cup white wine 3 tbsp olive oil 8 plum tomatoes (small diced) ½ cup tomato juice 1 tbsp dried oregano leaves 1 tbsp fresh basil (sliced thinly) 1 tbsp crushed red pepper 1 tbsp kosher salt 1 tbsp ground black pepper

Directions:
In a medium sized sauté pan heat olive oil. Add onion, garlic, plum tomatoes, basil, oregano, kosher salt, ground black pepper & crushed red pepper to pan. Cook until tomatoes vegetables are softened. Add mussels, white wine & tomato juice, and increase heat to medium high. Cover and cook 5 minutes. Serve.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Mussels and Fries with Mustard Mayonnaise

Serves: 8
Prep Time: 30 minutes

Ingredients:
1 (15- to 16-ounce) package frozen french fries 1 small onion 2 garlic cloves, forced through a press 3 tablespoons unsalted butter 2 teaspoons dry mustard 2 teaspoons water 1/2 cup mayonnaise 1 cup dry white wine 2 pounds cultivated mussels, rinsed 2 tablespoons chopped flat-leaf parsley

Directions:
Cook french fries according to package instructions and keep warm in oven if necessary. Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden. While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper. Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, and then serve with fries and mustard mayonnaise

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Steamed Mussels with Fennel, Tomatoes served with Cream Sauce

Serves: 2
Prep Time: 10 minutes

Ingredients:
22ct whole cooked mussels 1 tbsp olive oil 4 plum tomatoes (diced) 2 tbsp shallots (minced) 4 tbsp garlic (minced) ½ cup white wine ½ cup heavy cream 3 tbsp fresh basil (thinly sliced) 1 bulb fennel (sliced thinly) 1 tbsp kosher salt 1 tbsp ground black pepper 2 tbsp parsley (minced) 2pc. Lemon wedges ¼ cup ouzo, optional

Directions:
In a medium sized sauté pan heat olive oil. Next add shallots, garlic, kosher salt & ground black pepper. Cook to golden brown and add diced tomatoes, fennel, & basil. Mix in ouzo, white wine & heavy cream. Add mussels and cover. Cook for 5 minutes on high heat. Garnish with parsley and lemon wedges.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Mussels alla Diavola

Serves: 8
Prep Time: 30 minutes

Ingredients:
3 lb mussels, cleaned 12 garlic cloves, minced (1/3 cup) 1 1/2 teaspoons dried hot red pepper flakes 1/2 cup olive oil 1 (28-oz) can whole tomatoes in purée 2 tablespoons tomato paste 2 teaspoons dried oregano, crumbled 1 teaspoon dried basil, crumbled 1/4 cup drained bottled capers (1 1/4 oz) 1/2 cup Calamata or other brine-cured black olives (3 oz), pitted and chopped 1/3 cup dry red wine 1 lb dried linguine

Directions:
Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes. Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Serve linguine with mussels and sauce.

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