Chef: Charlotte Langely

Where it's from: Harvested in the inlets of Prince Edward Island, Canada.

How it's caught: Scout’s mussels are born and raised in Prince Edward Island. They’re line grown and farmed in open inlets off the coast before being inspected, cleaned, and graded by hand at PEI Aqua Farms.

Why they're unique: Scout’s fishery partners play a large part in what makes the product special. Mussel aquaculture is zero-input, making it one of the most sustainable protein sources in the world. They eat by straining plankton, so they clean the water as they eat, preventing algae blooms. PEI Aqua Farms, uses filtration systems during processing to prevent run-off of sediments and other bio-wastes. Any bio-waste collected is converted to an organic fertilizer for secondary markets, furthering the no-waste process, so these mussels are zero-input, very little output.

Ingredients: Organic PEI mussels, tomato purée, cold-pressed sunflower oil, brown rice flour, smoked paprika, salt, fennel seed, garlic, onions, chili flakes.

How it tastes: Don’t tell the others, but this is Chef Charlotte’s favorite tin. Plump mussels are packed in a luscious, velvety tomato sauce with a little paprika kick. Think spiced rather than spicy.

How to use it: Chef Charlotte’s favorite part of the tin process is recipe creation, so Scout’s tins are equally well-suited for open can, put-in-mouth dinners, to gourmet, Instagram-worthy spreads. Scout’s website features dozens of tin-centric recipes to get your creative juices flowing.

Individual mussels are perfect to add to a simple pasta dish or an elaborate seacuterie board. Charlotte suggests serving alongside some crackers, a little whipped goat cheese, and a chilled bottle of pinot noir. Oui chef!

What you get: One 100 g tin.

Scout’s cans are BPA-free and are lined with a lacquer called Organosol, to help maintain the integrity of the can when combined with acidic foods, such as the tomato sauce in the mussels.

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