The new season Kinkawooka Mussels were launched at a media event at Cloudy Bay Fish Co with Andrew Puglisi, MD of Kinkawooka Shellfish demonstrating the variety of ways the pot ready mussels can be enjoyed.
Andrew Puglisi with Lisa
The launch followed from the announcement that John Susman (Fisheads Seafood Strategy and Cloudy Bay Fish Co.) was awarded the Outstanding Provedore of the Year at the Delicious Produce Awards held the day before.
Kinkawooka mussels are grown in the waters of Boston Bay, on the West Coast of South Australia’s Eyre Peninsula. Before they are packaged, each mussel is graded, scrubbed, cleaned and be-bearded which gives them their “pot ready” status.
The new season petit bouchon variety, which was a medallist in the ‘From the Sea’ category, was also launched at the event. These are smaller in size and available from July to September.
Live pot ready mussels are convenient and easy to prepare. Discard the liquid in the bag and use them immediately. They take just a few minutes to cook and can be enjoyed steamed with a variety of herbs, garlic, onions, fennel, saffron and are delicious cooked in a little Pernod with dill and Pepe Saya butter.
The orange-coloured mussels are female and have a more earthy flavour while the paler mussels are male and have a cleaner, fresher and finer taste.
You’ll find them at Cloudy Bay Fish Co., and at various stockists at the Sydney Fish Market. And if you’re travelling, you’ll even find supermarkets in Dubai such as Carrefour stocking the Australian sustainable produce.
L-R: Pepe Saya, John Susman, Andrew Puglisi
Cloudy Bay Fish Co.
Level 5 Westfield
Sydney NSW 2000
Gourmantic attended the media launch on Tuesday 17 July 2012 as guests.
This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014