They’re cheap, nutritious, sustainable and versatile. But despite their credentials, mussels are often overlooked by Australian diners. “I’m genuinely perplexed why mussels aren’t more popular and also why they’re at such a low price point,” says the executive chef of Brisbane’s Greca and Yoko, Oscar Solomon. “I think they’re bloody fantastic.”
It’s possible to find live, Australian-grown, pot-ready mussels for as little as $9 a kilo – less than half the price of free-range chicken thighs and considerably cheaper than steak. And gram for gram, mussels contain more iron than both. They also rate highly as a source of protein, omega 3 fatty acids, vitamins B2 and B12, phosphorus, selenium and iodine.
