Boston Bay Mussels

Boston Bay Mussels had humble beginnings in the most pristine waters on the planet, in the Eyre Peninsula’s Boston Bay. It is an ideal location where mussels naturally take advantage of the nutrient rich waters from upwellings in the Great Southern Ocean, delivering a beautiful sweet mussel.

Ocean fresh mussels all year round

At the start of the season in June, our mussels are typically ‘petite’ with 60-70 pieces per kilo and a meat to shell ratio of nearly 50 per cent. As the harvest year continues, the mussels grow in size to 30-35 pieces per kilo by March.

At Eyre Peninsula Seafoods, we make sure that the mussel meat to shell ratio remains high throughout the season, and importantly that we always deliver an excellent eating mussel.

SIZING

JUNE - JULY
45-55 pcs per kg

JULY - OCTOBER
40-50pcs per kg

OCTOBER - FEBRUARY
35-45 pcs per kg

FEBRUARY - MAY
30-40pcs per kg

See our product range

Boston Bay 500g Cooked Mussels

We grade, scrub and debeard our mussels, then cook them in their natural juices and spring water within an hour of harvest, to guarantee that every mussel in every bag is full, sweet and delicious.

Boston Bay 1kg Ready to Cook Mussels

Boston Bay Mussels make the perfect choice to cook when feeding a crowd. They are simply the easiest, quickest and tastiest treat to serve up to your friends and family.

Boston Bay Mussel Stock

Boston Bay mussels has developed a unique stock. Extracted from live mussels, minutes from harvesting, the Boston Bay mussel stock is smooth, rich and sweet – an ideal base to soups, chowders or sauces.

Boston Bay Commodity Mussels

We pack these mussels directly from the harvest boat. And because we don’t grade, clean, scrub or debeard them…you get the same great quality but for a lower price.

About boston bay mussels

Grown in the pristine waters of Boston Bay

Boston Bay Mussels Founder Mark Andrews started harvesting mussels in the region in 2005. As an experienced mussel farmer from New Zealand, Mark knew the most important element for growing quality mussels was access to good water.

After an exhaustive search for different locations to harvest mussels across the globe, Mark found the pristine waters off Boston Bay in South Australia – the perfect place to harvest mussels.

He brought in a team of mussel farmers from New Zealand and introduced successful long line techniques that helped to improve the quality of mussels produced.

And it didn’t take long before people around the region, the country and the globe came to love the unique taste and flavour of Boston Bay mussels.

Good value, great taste

Our mussels are sure to be a crowd pleaser with family and friends. A pot of steamed mussels infused in your favourite herbs or a creamy white sauce will have your dinner guests raving for months to come.

And the best part is you don’t have to break the bank – you can easily feed a family of four for under $10 with mussels. With no excuse to put a fancy feast on the table – mussels make a meal your taste buds can’t afford to ignore.

Full of goodness

Don’t let the small size of a mussel fool you. They offer a big dose of minerals and vitamins – omega 3, selenium, iodine, Vitamins A and B12 and iron. They even have more protein than a fillet of steak. You will be hard pressed to find a more impressive healthy seafood choice. And best of all – you can cook mussels in under five minutes – making them the ultimate healthy fast food.

We use the innovative SeaSure packaging to seal in the flavour and freshness of our mussels. This helps them to stay alive and well on their journey from water to plate… so when you get your hands on a packet of mussels, they are bursting with the tender, sweet and fresh taste of the ocean.

Sustainability harvested

Mussels are one of the most sustainable foods you can buy. That’s because they are natural filter-feeders. Each mussel filters through 20 litres of seawater a day, cleaning the waters as it goes. That leaves mussels in a league of their own; instead of taking from the marine environment, as they grow, they help to improve it.

Discover how easy and quick it is to whip up a masterpiece with mussels at home.

News & Articles

Eating mussels for the family meal became a habit that we all enjoyed

Busy? Aren’t we all! Since we came out of a lockdown it can feel like the days are moving faster and we have less time to do those things that are important to our health. Whilst the lockdowns were hard, we found we had more time and more reason to make time for our own wellbeing and that of our two children. Mussels for the family meal became the norm.

Black mussels and blue mussels are found on the menus of leading restaurants

Black mussels dominate the menus of the world’s leading restaurants. Native to the waters of Southern Africa, the Arctic Ocean, the North Pacific and North Atlantic Oceans the similarity of black mussels to blue mussels grown in the Southern Ocean of mainland Australia is beginning to gain a great deal of attention with many Australian chefs.

Eating mussels as part of your weekly routine is a very healthy choice

Europeans and New Zealanders have been feasting on mussels for centuries. Our New Zealand cousins lead the world in both consumption and export of mussels, having adopted traditional European culinary habits of eating mussels as a staple rather than a delicacy.

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