Sweet aromas float through the kitchen when a pot of blue mussels is on the go; is there is anything better? Some people eat with their nose and others with their eyes – no matter your preference, a pot of blue mussels satisfies both senses.
Whilst some food fads come and go, blue mussels have grown in reputation.
Once considered a cheap feed to be had down at the beach after a day of splashing around in the waves, the renaissance of mussels is not surprising to those in the know.
Harvested from the deep clear waters of Boston Bay in the Eyre Peninsula, South Australia, blue mussels have graced the tables of Australian households for decades. The blue mussel’s popularity was born out of plentiful supply and great value for money. As Australian food culture has become enriched through immigration, we now soak in the exotic influences from Asia, Europe, and the Middle East, where mussels are a staple protein in many recipes.
These influences have reinvigorated the versatility of the humble blue mussel. Once eaten straight from the pot with a few parsley leaves, now chefs and home cooks are using mussels in much more interesting and exciting ways. New generations are discovering everything from infusing mussels with European sauces, Asian heat and Middle Eastern spices generating a renewed explosion of blue mussels back into the Australian diet.
The Australian public is becoming increasingly aware of the pressure placed on our food bowls. Water security, land clearing, fertilizers, GMOs and the effects of climate change on cropping and agriculture are front of mind, not just here at home but globally.
Blue mussels are solving many of these problems. They are a natural resource, grown in unadulterated oceans where they have flourished for billions of years. Their growing structures have not changed and their contribution to the health of oceans is immeasurable. They are our ocean’s kidneys and their colonies create essential habitats for many seaborne creatures.
Blue mussels are the most sustainable source of highly nutritious protein in the world. They’re abundant and environmentally friendly with a nutritional profile that confidently labels them as a natural superfood. Australian palettes are finely tuned to their flavour and textures and the international influences on our culinary choices have put them in the wheelhouse of the most fastidious cooks and foodies.
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.
Grab a packet of Boston Bay mussels today. They are bound to be a crowd-pleaser.