On the international stage, black mussels are widely found in the world’s leading restaurants. Primarily black mussels are used, due to their flavour profile, abundance and growing locations. The flavour and texture characteristics of the black mussel are closely aligned to Australia’s native blue mussel.
Our international friends are well educated in the taste and nutritional profile of mussels, and Australian restaurants and chefs have picked up on their popularity, regularly adding Australian blue mussels to their menus.
The popularity of Australian blue mussels has steadily grown over the past decade or so, for a number of reasons. There is no doubt that international food influences have shaped the way mussels are perceived in the Australian restaurant and cafe culture. Many Australian chefs fine-tune their craft overseas. They take notice of trends and what their international peers are doing. The popularity of mussels internationally has trickled down to the Australian food scene and mussels are becoming increasingly favoured by chefs based in Australia.
Mussels continue to evolve as one of the most versatile protein sources that enable chefs and cooks to continually develop their creativity and advance their techniques. Whilst mussels have been a constant on international menus for decades, their visibility in Australian restaurants is becoming more than just fashionable, with many eateries having at least one mussel dish among their seafood choices.
The waters of Southern Africa, the Arctic, the North Pacific and the North Atlantic provide very similar growing conditions to the Eyre Peninsula in South Australia. Black mussels thrive in these conditions the same way Australian blue mussels relish the oxygen and plankton rich waters of the Great Southern Ocean. The natural growing conditions provide the perfect habitat for blue mussels to build their colonies and develop their sought-after flavour profile.
As attention on Australian blue mussels gains momentum, the interest in their versatility has exploded. Mussels have a unique texture and balance, enabling chefs to pair them with a huge variety of cooking styles. They can be experienced on their own with simple steam cooking for a full ocean flavour or added to exotic sauce creations, tossed through plates of pasta, risottos and paellas. They are a protein that is often matched with craft beers and wines with endless experimental possibilities. Their versatility, flavour and nutritional profile are all contributing to the recognition of Australian blue mussels as a high-value protein.
Australian blue mussels elevate the idea of healthy eating. Their nutritional profile is one of the most formidable in any available source of protein. They are one of the best sources of selenium, omega 3, iron, zinc and folate. They contain more protein than finned fish and are exceptionally low in calories. It is not only chefs advocating the benefits of Australian blue mussels. Nutritionists and dietitians are strong advocates of including mussels in a regular diet plan for people who want to lose weight, maintain a healthy lifestyle and are looking for high protein food options without the calories.
There is very little difference between the two species. Black mussels are native to the northern hemisphere and blue mussels thrive in the southern hemisphere. Their flavour, nutritional value and versatility mirror each other, and although mussels’ popularity in the European region is greater than in Australia, the Australian market is seeing a trend toward mussels as both a restaurant meal and a weekly meal option that is sustainable and affordable.
As a further way of introducing mussels into the Australian diet, EP Seafoods have created four prepared hot pot meals that are coming to major supermarket chains in 2022. Each option has been in the pipeline for a while. Carefully prepared by our chefs, they are packed for freshness and developed for healthy eating on their own or easily combined with other ingredients.
Our mussels in tomato broth is a signature dish packed with flavour but with almost zero fat content.
The mussel hot pot tom yum brings the flavour of Asia to a quick mid-week meal.
Each of our unique hot pot varieties is ready in around 3 minutes, can be stored in the fridge and costs around $10 a serve. Whether you are new to mussels or are a seasoned mussel fan, our ready to eat hot pot options are sure to win you over.
Remember to prepare your mussels the Kinkawooka Way. Our chefs have created the ultimate preparation technique, enhancing the flavour, texture and nutritional composition of the world’s best protein superfood.