Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
Tasmanian blue mussel, saltwater mussel
This large mussel has two long, rounded shells with radial growth lines, broad and rounded at one end and pointed at the hinge end. The adult shell colour is purplish-black to blue with younger mussels more brown to black. Inside, the mussel is an orange to cream colour with a darker lip. The shell is often covered with other small invertebrates.
Only take enough mussels for a feed.
Lives in intertidal waters amongst rocks and seaweed to depths up to 20 metres. They often form dense clumps on sandy substrates, or attach by their ‘beards’ to reefs, rock, and jetties.
Widespread around Tasmania and often collected from the shore or by divers. Used as bait by some recreational fishers.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health and Human Services or phone their hotline on 1800 671 738.
Mussels are tender and juicy with a distinctive flavour when cooked correctly. They have low oil content. Suitable to barbeque, grill, marinate, pickle, smoke, steam or use in soup.The eating quality of wild mussels is better when the mussel is in spawning condition.
Recipe: Mussels with White Wine and CreamRecipe courtesy Spring Bay Seafoods.1kg mussels; 15g butter; ½ red onion diced; 1 clove garlic chopped; freshly ground pepper; sprig of thyme; bay leaf; 100ml white wine; 150ml cream; ¼ cup parsley.Heat heavy based pot with lid over low heat, add butter, when melted add onion, garlic and pepper. Cook for 2-3 minutes until onion is soft. Increase heat to high, add thyme, bay leaf, cream and wine and cook for 3-4 minutes until liquid has reduced by 1/3. Add mussels to mixture, stir and put on lid. Cook for 3 minutes until mussels open. Sprinkle over parsley and serve with cooking liquids.
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