Over 10,000 shellfish lovers devoured more than seven tonnes of mussels at the 2015 Port Phillip Mussel Festival last weekend.
Now in its second year, and part of the Melbourne Food & Wine Festival, the annual Port Philip Mussel Festival was a huge success with people coming from all over Melbourne. They reveled in live music, delicious food and feasted upon 10,000 bowls of mussels under sunny blue skies on Saturday 7 and Sunday 8 March.
Market restaurants including Simply Spanish, Claypots Evening Star, Köy and Paco Y Lola cooked up a mussel storm alongside top chefs from local restaurants Dandelion, Mr Lawrence At The London, Acland Street Cantina and St Ali.
Mediterranean crumbed mussels, Spanish-style mussels, mussels in coconut, chili mussels, Thai-style mussels and Turkish mussels were just some of the succulent varieties on offer from a range of stalls and suppliers.
To complement the seafood and mussels, the Festival also dished up nearly 3,000 serves of ice-cream and doughnuts from Bianco Latte and St Gerry’s and more than 600kg of potatoes were devoured as twice cooked hot chips from Georgie’s Harvest. The Simply Spanish bar also served their award-winning, ice cold sangria, cocktails, craft beer and a range of wine all weekend.
One of the weekend’s major highlights was the New Orleans- style street parade through the Market involving 40 of Melbourne’s most accomplished jazz musicians.
And the Australasian Natural Bodybuilding Association presented their own Muscle Festival with their award-winning bodybuilders strutting their stuff.
Manager of South Melbourne Market, Mr Ross Williamson said “What a weekend. We are so proud of what the Port Phillip Mussel Festival has become; a fabulously diverse and delicious community event that brings the joy of mussels and jazz to Melburnians and introduces many new faces to the South Melbourne Market. In fact our weekend attendance inside the Market was up nearly 40% on a normal busy weekend. The variety and calibre of mussel dishes was exceptional and we look forward to nurturing the Festival and continuing its success in years to come”.
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