You are at the home of Australian Blue Mussels

Australian Blue Mussels, produced by 23 growers along Australia's southern coastline, are a healthy, versatile and easy to prepare meal. They are a good source of iron, protein, selenium, iodine and omega-3 and exceed the recommended daily intake of these nutrients.

The Australian blue mussel is native to Australia. It is cultured on highly mechanised and carefully managed farms below the water’s surface in selected marine farming zones.

All farmed Australian blue mussels are harvested in accordance with the Australian Shellfish Quality Assurance Program and can be traced from farm to plate.

You can buy Australian blue mussels from your local seafood retailer live or prepacked. Look for mussels that are closed and smell like fresh sea water. Contrary to the urban myth, the mussels that don't open when they're cooked are OK to eat - sometimes they just hang on harder!!

"The bottom line is that if the mussel is fresh, you cook it and it doesn't open, but it smells good, it's more than fine to eat" Chef Michael Bacash - Bacash Restaurant, Melbourne

The Australian Mussel Industry Association invites you to learn, laugh and find inspiration for dinner in the following pages! Murray the Mussel attempts to dispel common Mussel myths.