Black/Blue mussels are sustainably harvested fresh daily from the Cockburn & Warnbro Sounds. ‘Pot ready’ vacuum packed mussels are supplied from Boston Bay in South Australia.

These mussels are the preferred choice of restaurateurs for their menus due to their culinary quality. Mussels are alive; any slightly open shells should respond to a tap on the shell by closing, discard any shells that gape open.


Greenlip mussels (Perna canaliculus) possess a jade coloured shell with plump, flavoursome meat (av 30% larger). These mussels are regularly sold as whole shell, in the half shell, blanched meat, marinated and smoked.

Greenlip mussels are fine to cook from frozen.

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Additional Information

Cooking Suggestions

Mussels are one of the easiest seafood’s to cook. The usual method is to steam whole live mussels in a pot for around 3 to 4 minutes. Mussels are also very versatile and will respond to traditional white wine and cream sauces, Asian styles or robust Mediterranean style sauces. Serve with crusty bread and salad, rice or pasta.

Health and Nutrition

Mussels are good source of iron, protein, selenium, iodine and omega-3. Greenlip mussels are great source of haem iron and can ease arthritis pain.

Handy Hint

500-600g whole shell mussels = main serve for 1

Fast Fact

Myth to discard unopened mussels

Recipe Card

Thai Style Mussels, Mussels & Asparagus in Saffron Broth


Traditional Italian Chilli Mussel Sauce


Clams, Vongole, Pipis