Smokey Port Lincoln Mussels with Cape Jaffa Whisky

A little bit fancy. A little bit rogue. Entirely delicious.

These smoky mussels are what happens when pristine Australian seafood meets a splash of Cape Jaffa whisky and decides to show off. Sustainably farmed in the crystal-clear waters around Port Lincoln, they're gently smoked, kissed with whisky and packed with enough flavour to make your standard crackers feel underdressed.

Serve them straight from the tin with crusty bread, pile them onto warm buttered toast, toss them through pasta, or add them to a grazing board and casually wait for someone to ask, "Where did you get these?"

Because pantry staples should be anything but boring.

Geranium tip: Pair with sharp cheddar, cornichons and a crisp glass of white. Suddenly Tuesday feels suspiciously European.

Weight: 105g

Made in Australia from at least 95% Australian Ingredients

INGREDIENTS: PORT LINCOLN BLUE MUSSEL MEAT Mytilus galloprovincialis (MOLLUSCS) (61%), CANOLA OIL, LIQUID SMOKE (2.5%) (WATER, NATURAL WOOD SMOKE, CARAMEL (150a), EMULSIFIER (433), DEXTROSE, FOOD ACID (260)), WHISKY (2%), CRUSHED GARLIC, SALT

*Due to seasonal variability, Port Lincoln Mussels are sometimes labelled as Australian Mussels when sourced from other regions, such as the Mornington Peninsula - though all are proudly supplied by Yumbah Aquaculture.