Eyre Peninsula Seafoods is home to Australia’s finest quality mussel brands: Kinkawooka Shellfish and Boston Bay Mussels.
We pride ourselves in producing the highest quality Australian blue mussels.
We have covered all the basics for picking the perfect mussel in our Guide to Choosing Mussels.
If you are new to cooking with mussels, you can find everything you need to know… so you can cook with confidence and ease.
You can also find answers to the most frequently asked questions about mussels.
We grow our Kinkawooka mussels in the Mediterranean style, to be small, soft and sweet. They are tender, succulent mussels bursting with a rich and sweet flavour. Unlike big oceanic mussels from open water farming, the true quality of the bay grown mussel lies in its eating quality.
Kinkawooka Shellfish has been delighting taste buds since 1976. The Puglisi family established the integrated seafood growing, catching and processing company. For over two decades, Andrew Puglisi has been growing premium quality mussels in the region.
Discover the range of ocean fresh Kinkawooka Shellfish Mussels today.
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.
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 ingredient for growing quality mussels was access to good water.
Discover the small, soft and sweet Boston Bay Mussels today.
Our experienced mussel farmers are driven everyday to producing Australia’s finest quality mussels. Find out how we grow and harvest our mussels to be the best. And discover how putting mussels on your plate can help keep our oceans clean for future generations to come.
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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