Australian Blue Mussels are also known by the scientific name ‘Mytilus Galloprovincialis’ they are freshly harvested each day from farms throughout Port Phillip Bay.
These are located in the pristine waters of Portarlington to Clifton Springs and the Pinnace channel (near Mud Island). From there they are harvested, processed, and arrive that day at our doorstep here at White Fisheries.
To provide a sustainable resource of fresh mussels, the harvesting process begins with baby mussels (spat) generated in purpose built hatcheries, where they are spawned up until the spat is 25mm in size. They are then attached to ropes and transferred to one of the marine farms to grow and thrive
Mussels roughly take 12-18 months to grow to 70mm and greater in size that is suitable to harvest
Fresh mussels are available all year round, however, can be affected by excessive rain. This deteriorates the water quality which is the mussels’ main food source.
This shellfish is a healthy, nutritious source of essential omega-3 fatty acids, protein, and iron, as well as being rich in vitamins A & B12. These are all important in creating a strong and healthy immune system.
The best way to store mussels is in the fridge covered with a wet cloth. Never soak mussels in freshwater or store them in air-tight containers as they can suffocate and die.
There are many ways to cook this superfood. First, you need to prepare the mussels, simply by cleaning the shell, removing the beard/hair from the side of the mussel, and then you’re ready to go.
Mussels can be a great addition to pasta dishes and soups. They can also be cooked on the half shell with your favorite toppings, or simply steamed in the microwave for approximately 4-5ย minutes, ensuring the mussels are spread around the edge of the plate. Be careful of the hot water that is released and what you will be left with is the sweet, delicious, salty taste of the mussel.
