Petersburg Pilot -

March 7, 1924 – Of the many neglected products of our salt waters, none compare with the sea mussel in abundance, nutritiousness and palatability, according to “Fish Cookery,” by expert Dean John N. Cobb of the University of Washington college of cookery, published by Little Brown & Company. This book states that the mussel has a wide distribution, the Atlantic species extending down the eastern coast while a closely related species extends down the west coast to San Francisco on the Pacific coast, and is extremely abundant everywhere within this range. The mussel is as palatable as the oyster...