Kelly Mussels (Mytulis edulis)
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Bottom culture of mussels involves the dredging of wild mussel spat and transporting it to richer shallower waters, normally sandy beds, and they are harvested 9-18 months later. Mussels being filter feeders, rely on natural food present in the water column. Taste the Difference: Kelly’s wild mussels are equally renowned for their natural and strong flavour, with a texture and feel that make customers come back for more.