Blue Mussel

Mussel blue
© Tasmanian Government. Image Peter Gouldthorpe
Season: Open all year

bag limit100


possession limit-


boat limit-

Guide to symbols

bagBag Limit
housePossession Limit
boatBoat Limit

Minimum size

See Shellfish page for information about shellfish and shell collection.

Other names

Tasmanian blue mussel, saltwater mussel

Scientific name

Mytilus galloprovincialis

Grows to

Up to

Up to 120mm

Identifying features

​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.


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.

Fishing information

Widespread around Tasmania and often collected from the shore or by divers.  Used as bait by some recreational fishers.

Public Health advice

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 Cream
Recipe 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.


Fishwatch Report illegal fishing

0427 655 557

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Contact us

Recreational Fishing

Level 3, 134 Macquarie St

Hobart TAS 7000

Phone: (03) 6165 3233, 1300 720 647


Commercial Fisheries

Level 3, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550


Commercial Fisheries Licensing

Level 1, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550