Winter mussel recipes

Mussels with Pale Ale and Thyme

Mussels, ale and thyme… a winning combo! Transport yourself to the tastes and aromas of a Belgium beer garden with this light but moorish Belgium-style feast.

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Curry Laksa Mussels recipe

Transport yourself to South-East Asia (and SA’s Eyre Peninsula) with our curry laksa mussels winter warmer. A party of flavours, with ingredients that entice every sense.

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Mussels with Garlic and Breadcrumbs

Our simple, tasty mussels with garlic and breadcrumbs is fantastic as an entree to impress your guests or as a standalone main course with a lovely toss of salad.

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Hot and Spicy Chilli Mussels

If you are looking to add some heat and spice to your cooking life and add warmth to winter – look no further than our delicious hot and spicy chilli mussels recipe.

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Steamed Mussels with Tomato and Chorizo

This Portuguese inspired steamed mussel recipe is sure to leave your dinner guests raving for months to come.

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Thai Mussels with Sweet Potato

Spicy, fragrant and full of flavour Thai mussels with sweet potato will have you licking your lips from the get-go.

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News & Articles

Sustainable mussels – good eating begins at home

Mussels are exploding onto the culinary scene, globally recognised as one of the true natural superfoods. Mussels boast a superior nutritional profile than red meat and a higher protein content than finned fish. It is time to get your dose of the world’s most affordable seafood delicacy with the added advantage of supporting a farmed protein source that contributes to a healthier planet.

Sustainable mussels – the healthier meat alternative

The science is in and the experts have spoken. Sustainably farmed mussels are the way forward when it comes to finding an alternative to your meat fix.

The Australian Marine Conservation Society (AMCS); says that when it comes to the environment and marine health, mussels are one of the best options from a sustainability point of view.

A pot of steamed mussels a Belgian icon

If you’ve ever been to Belgium, you would have heard the saying “Belgian people cook with the finesse of the French but eat with the passion and portion size of the Germans,” or something along these lines. From the marauding days of the Vikings, Romans and Spanish, to the delicate touch of the French and the love of the amber brew from the Germans, the Belgian food scene has many influences. Their passion for beer and mussels is as traditional as any heritage found throughout the European continent.

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