Jamie Durrant of Essentials Magazine profiles Australian Mussels in the June 2021 food edition.
As the cooler months draw closer, the common thought is to ditch the summer seafood and reach for hearty soups and red meats to ward off the winter blues. Yet winter is when Australian mussels are at their sweetest, softest and juiciest – making them the perfect feature piece for winter warmer dishes this season.
Andrew Puglisi is the Executive Director of EP Seafoods and is fast becoming the doyen of mussel recipes.
Entertaining and informative, Andrew chats with ABC radio Adelaide about the benefits of adding new season winter mussels to your shopping list.
EP Seafoods Executive Director Andrew Puglisi shares – in a feature with the Herald Sun – the best season to enjoy your delicious mussels.
Our Sales and Marketing Manager Richard Longden also shares the best cooking methods to ensure your mussels are full of flavour.
The Herald Sun also features some of our most popular mussel recipes, including garlic mussels with olive oil and parsley, barbecue mussels with gremolata and hot and spicy chilli mussels.
In a feature with The Advertiser, EP Seafoods Executive Director Andrew Puglisi shares his optimism for the growth in demand in coming years.
With packaging innovations, strong marketing and increased consumer acceptance, Andrew is pleased to see new interest from overseas markets such as Japan, Taiwan, Hong Kong and Singapore.
“It’s exciting times and I can really see where this industry’s going to grow quite dramatically over the next five or 10 years,” says Andrew.
EP Seafoods Executive Director Andrew Puglisi recently shared about the health benefits and increased demand of mussels.
Andrew discussed how mussels feed off the extra nutrients in our water systems, as well as the ‘heat and eat’ Boston Bay cooked mussel packs available from supermarkets for an easy and time-efficient meal.
“Mussels are like the mate that stays over and gets up in the morning before you wake up to help clean your house. The magic vacuum cleaners of the sea!”
EP Seafoods Head of Sales and Marketing Richard Longden recently shared his tips for the best seafood to add to a festive charcuterie board.
Richard is also a chef and has worked in prominent roles across the seafood industry, so he certainly knows his stuff.
Of course, mussels make a perfect addition to any charcuterie board. Richard suggests to “barbecue pot-ready mussels until they all open, remove one shell, add a teaspoon of gremolata (a mix of garlic, lemon juice, lemon zest, chopped parsley and olive oil) and season with freshly ground pepper.”
In an interview with ABC Radio Adelaide, Andrew Puglisi, EP Seafoods Executive Director, discusses:
In this feature article on why mussels are the most sustainable meat, Andrew Puglisi explains the important role mussels play as filter feeders to protect the marine ecosystem.
Andrew explains it like this:
“They’re like the mate that stays over and gets up in the morning before you wake up to help clean your house. The magic vacuum cleaners of the sea.”
We are proud to announce that EP Seafoods has been selected as a finalist in the Export award category of the 2020 South Australian Premier’s Food and Beverage Industry Awards.
These awards recognise outstanding South Australian food and beverage companies that demonstrate industry best practice, innovation and vision.
We are thrilled to be alongside such fine company in what has been a challenging year for our industry.
The award winners will be announced in November.
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