Blue Mussel

Where Caught

Found
Found and caught

Map of Australia showing where Blue Mussel are found and caught.

When Caught

Year round from both wild stocks and farms

Important Features

Wild/Farmed: Wild and Farmed
Habitat: Saltwater
Recovery Rate: Meat: 30% from whole mussel

Blue Mussel Research

FRDC provides a comprehensive search of the latest research papers and images on Blue Mussel

Remarks

A small pea crab is sometimes found inside the blue mussel. It is not harmful to humans, nor does its presence mean that the mussel is dead or in poor condition.

Farmed mussels usually have thinner shells than wild-caught mussels because they are usually farmed in relatively calm waters.

The byssal threads, which mussels use to attach themselves to the substrate, should be removed before cooking.

Imports

Nil

Common Size

up to 9cm

Overseas Names

D: Miemuschel; J: murasakiigai; USA: edible blue mussel, sea mussel

Alternatives

cockle (pp 130 131)

pipi (pp 130 131)

Grading

Grading can vary by supplier and region but mussels are often simply sold as large, medium or small. An example of a more comprehensive grading system for blue mussels is presented below. Approximate counts per kilogram

Blue Mussel Mytilus edulis

Photograph by Don Tuma

Nutrition Facts

per 100g of raw product

Kilojoules	374 (89 Calories)
Cholesterol	22 mg
Sodium	270 mg
Total fat (oil)	1.7 g
Saturated fat	35% of total fat
Monounsaturated fat	20% of total fat
Polyunsaturated fat	45% of total fat
Omega-3, EPA	153 mg
Omega-3, DHA	166 mg
Omega-6, AA	13 mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Mussels have a strong flavour and are tender and juicy. If overcooked they become slightly chewy. They are best steamed, poached, grilled or barbecued in the shell, but can also be purchased pre-cooked, and out of the shell and marinated.

If steaming or poaching, let the mussels cook in their own juice to retain natural flavours. Avoid using too much liquid as the natural liquor of the mussels and moisture from the steam may be adequate. An excellent choice of cooking liquid can be made using a brunoise of tomato, onion, garlic, chilli, lemon juice and white wine.

Top mussels with fresh herbs, tomato and breadcrumbs, and grill them in the half-shell under the salamander for excellent finger foods or entrÈes. Or try this fish and chips alternative mussels stuffed with minced eggplant and garlic, deep fried in a light beer batter and served with fresh lime juice.

Flavour creamed or consommÈ mussel soups with chilli and garlic. Mussels can also be enjoyed on their own with a soy dipping sauce.

Use the mussel liquor in salad dressings and seafood sauces for increased flavour.

Flavour: Strong
Oiliness: High
Moisture: Moist
Texture: Medium
Flesh Colour: Cream, yellow or mustardy colour with a dark edge. Female mussels can have a more orange flesh while male mussels can have a whiter or creamier flesh colour. The colour of the mussel shell depends on its age and the environment in which it was grown. The
Price: Mussels are low-priced molluscs.
Edibility: Flesh of the entire animal inside the shell

Suggested Wines

Where the strong flavour of the mussel dominates the dish (for example in steaming or poaching) choose a wooded white wine style for accompaniment.

Chris Taylor from Fraser s Restaurant in Perth suggests a dish of blue mussels and fennel broth (p. 301), which is best served with a chardonnay exhibiting strong varietal characteristics or a frontignac.

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