Spring is the best time for mussels

There is a faint breath of warmer wind. A little pocket that nudges out of the cooler draughts bouncing off the Great Southern Ocean. Just a slight hint but enough to know what is happening without looking at the calendar.

The first bee floats on a warm thermal, instinctively scanning the random patterns of yellow, mauve, orange and red flowers dancing from the patchwork of green coastal grasses. Spring is here and with it comes that deep breath and small internal smile as we slowly unfold and let the sun warm our bones.

White highlights sparkle from the gentle hum of the ocean’s blue swell as silhouettes of gulls pass between the sun and the shore. Everything is alive, waking from its winter hibernation. We can see it from above the water line; however, under the waves, all winter, nature has been hard at work feeding and nurturing the world’s most delicious and succulent South Australian mussels.

Mussels with tomato in a bowl

Say goodbye to winter

As winter slowly fades, we make the spring season promises. Shed the winter blues, reconnect with our tribe and restore our positivity. We’ve spent a locked down winter trying to keep the family happy with interesting home cooked meals and endeavouring to keep ourselves inspired to come up with new creations. It has taken a huge effort to stay motivated and creative in the kitchen and at times we may not have treated our diet as well as we could have.

The hardest part was finding something tasty, healthy and quick  that didn’t cost the earth. Hats off to everyone who did their best to fight the good fight, and thankfully winter is behind us and new fare is on the table.

Mussels, especially those grown in the pristine waters of the Great Southern Ocean, are a spring time must. They simply pop with flavour, mirroring the colours of a garden as it bursts to life. The sweetness is unparalleled, the time it takes to cook them is insignificant and their style of eating brings everybody around the table. Winter has produced a bumper harvest at EP Seafoods. Probably our best in a decade, with supreme quality and abundant quantities.

Group of happy children lying on green grass

Sustainable and healthy

Our commitment to sustainability has reaped rewards, the mussels are perfect, loaded with goodness, and exquisite for evening meals when it is still light outside as the 6pm news comes on. Just imagine the family sitting around a huge bowl of steaming mussels, cooked by you, from one of our many recipe ideas.

They may be a little hesitant at first, coming off the heavy winter stock into something light, punchy and hands on, but once they savour the first bite, just watch as their faces light up and the chatter begins.

Mussels represent so much about filtering away the solitude and drudgery of winter. They stimulate the senses, create conversation and inspire you to once again enjoy cooking. They are so easy to work with and so good for your body, packed with protein, vitamins and minerals that you don’t get from any other protein source. So versatile, you can cook them with just about any infusion you can think of. Toss them in a sauce, throw them in a pasta, coat them in breadcrumbs or dip them in yogurt. Add them to a Spanish paella or steam them in white wine with a bit of onion, garlic and tomato. They can be a main meal, entree or something quick and interesting for lunch on a Saturday with a slice of crusty bread. The temptations are limitless.

With so many options you must visit our recipes page, filled with great ideas and even a few short videos to get you going.

Where to buy

Get your spring menu started today with either Kinkawooka, Boston Bay or Spencer Gulf fresh mussels. For the busy professional we’ve done all the work and created a seriously delicious mussel hot pot.  Just pop it in the microwave and dinner is ready.

 

You can find our mussels on supermarket shelves or from specialty seafood retailers. We offer both live pot ready and cooked mussels, to give you more options for a quick and healthy meal in minutes.