TASMANIA'S biggest mussel producer is again sending its shellfish to restaurants and supermarkets.
Spring Bay Mussels had to recall its product at the end of October after tests showed an algal bloom, which has since crippled much of the East Coast's seafood industry, had infected its shellfish.
The month-long stoppage in production cost the company some $500,000.
Managing director Phil Lamb said Coles had put in its first order since the shutdown, and local restaurants were letting customers know mussels were back on the menu.
"The algal bloom appears to be behind us and we are back harvesting," he said.
"It has been a very difficult time for us and the other seafood businesses impacted."
The last five samples of mussels sent from Spring Bay to be tested came back clean.
"In line with the Tasmanian Shellfish Quality Assurance Program, this means we are open and can, and are, dispatching," the company told customers on its website.
"This has been an incredibly difficult time for Spring Bay Mussels and our staff and we appreciate the support, patience and understanding of our customers and suppliers."
Mr Lamb said the algal bloom was an unprecedented event in Tasmanian waters.
"It was something mother nature threw at us," he said.
"We hope it's not something we have to deal with again."
The company will continue to monitor the water and test the mussels to ensure its product remains unaffected.
"In the meantime, our mussels have continued to grow and are now in fantastic condition and just in time for the Christmas festivities," Mr Lamb said.
"We sincerely hope our loyal customer base will show us the 'Mussel Love' they used to and return to ordering and enjoying them as quickly as possible."
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