Grown in the pristine waters off Tasmania’s east coast, these smoked mussels capture what Fishers of Freycinet is known for: clean southern-ocean flavour, careful handling, and small-batch craftsmanship. Freycinet Marine Farm has long been a staple of the region, producing premium oysters and mussels that reflect the purity of Great Oyster Bay. Their preserved range is limited but thoughtful, and this tin of smoked mussels is one of the highlights.
Inside, you’ll find plump Tasmanian mussels, gently smoked to bring out a warm, savoury depth without overwhelming their natural sweetness. They’re packed in oil, which keeps the flesh tender and carries the smokiness beautifully. It’s a simple, honest preparation that lets the quality of the mussels shine.
Serving suggestions
Try them straight from the tin with crusty bread, a squeeze of lemon and a few pickles on the side. They’re excellent on crackers with a swipe of aioli, folded through warm pasta with garlic and parsley, or added to a mezze board for a smoky, briny accent. The oil is too good to waste — use it in a salad dressing or drizzle it over grilled vegetables.
Wine matches
A Tasmanian Pinot Gris or a dry Riesling works particularly well, cutting through the richness while brightening the smoke. For something more widely found in Australia, a crisp Sauvignon Blanc is a great fit.
 
Ingredients: Tasmanian smoked mussel meat (mytilus galloprovincialis ) (65%), canola oil (33%), salt, black pepper, bay leaf