Choosing the perfect mussel couldn’t be easier. You’ll always make the right choice with Eyre Peninsula Seafoods premium mussels products. Each of our premium mussel brands offers the same great tasting flavour you’ll love.
And you’ll only ever taste the finest mussels from the packet. We carefully inspect and grade every mussel to meet our highest standards of quality - condition, size and flavour.
If you want to create a restaurant-quality meal in seconds, our cooked mussels are your go to. With only 60 seconds needed to reheat the mussels – you’ll spend more time entertaining your dinner guests than in the kitchen. They also make a great entree or snack – as you can eat them straight from the pack. And with a shelf-life of nine months you can always keep a packet handy in the fridge.
Our mussels are always fresh, thanks to our innovative SeaSure packaging. We lock in the ocean fresh flavour so you get the best tasting mussels… every time.
Our live pot ready mussels are perfect for steaming or cooking your own way. You simply can’t go past a mussel recipe that infuses herbs or chilli to create a delicious tasting meal. And all in under five minutes… they’ll quickly become a dinner time favourite.
Our premium mussel products come in handy single serve pack sizes, giving you the delicious flavour of mussels, without any of the fuss of preparation.
We take care of all the mess for you – cleaning, scrubbing and debearding the mussels before they hit the chilled section of the supermarket.
Now you can spend less time in the kitchen and more time enjoying your meal.
Our pot ready mussels come in 500 gram pack, ideal for two people. Or our 1kg pack can easily feed a family of four, with approx 40-50 pieces per pack. And cooked mussels come in a 500 or 650 gram single serve with a shelf life of nine months. You won’t be stuck for dinner ideas if you keep them chilled in the fridge ready to go.
We farm our mussels in the waters of Boston Bay. This stretch of pristine South Australian coastline is the perfect place to grow mussels all year round.
As the conditions of the water change, so too does the shell size. At the start of the season in June, our mussels are typically ‘petite’ with 45-55 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 30-40 pieces per kilo by March.
But rest assured that no matter the size of the shell, the mussel to meat ratio remains high. And the flavour profile is always perfect.
Most people have only ever tasted mussels at a fancy restaurant or as a special treat… but once they realise how quick and easy cooking with mussels is, they don’t look back.
When you learn how to cook mussels, you can easily whip up a meal in minutes. Pick up a packet in your local supermarket, and you’ll wonder why you didn’t try mussels sooner.
Ocean fresh, certified organic and sustainably farmed, our Australian blue mussels are simply the best.
There’s no need to worry if you are cooking for a crowd with Kinkawooka’s 1kg Ready to Cook Mussels. You can feel proud serving up a pot of our ocean fresh mussels to your dinner guests.
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.
Our mussels are cooked in their natural juices and spring water hours after harvesting to guarantee that every mussel in the bag is full, sweet and delicious.
Now is the best time for mussels. Winter mussels from EP Seafoods are plump, juicy and have a sweeter flavour. The best mussel season is March to November and in June and July the mussels begin to spawn. This is a great time to enjoy Australia’s very best mussels from the Eyre Peninsula.
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 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.
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