Blue Mussel

Latin name: Mytilus planulatus

Common names: Mussel, mussels

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Key Facts

  • Mussels are farmed on longlines or racks in the sea, which has a negligible impact on habitat or other species.
  • Blue mussels filter food from the water and do not require additional feed.

Cooking & Recipes


Mussels are super-sustainable, delicious, easy to cook and affordable – wins all around! Steam open in a large pot with a lid, throwing in a little white wine, garlic and olive oil for flavour. Make sure you keep the juices, which make a delicious sauce. Allow about 500g of mussels per person for a main meal, or 200-300g each if part of a larger spread. Mussels can also be added to a curry, soup, laksa or seafood stew a few minutes prior to serving. Don’t overcook them as this can result in tough, rubbery meat. Contrary to popular opinion, a closed mussel isn’t ‘bad’ and doesn’t need to be thrown away – just prise it open gently using a butter knife. If the mussel is bad your nose will tell you!

More information

Blue mussels are farmed in the ocean on longlines and racks. These structures provide an anchor to which mussel larvae attach and grow. Longlines and racks result in negligible habitat damage.  Mussels filter food from the water, and do not require any additional feed from farmers. Mussel farming has a very low overall impact on our oceans.