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Ten facts about mussels to buy, cook and save

Mussels in the summer are for foodies what is asparagus in the spring or mushrooms in autumn: you look there are months long, and only after you have eaten, the season really started. But you know there is actually everything about? Ten facts about mussels to buy, cook and store.

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1. Purchase

Mussels are available in different types and classes. The name of the mosselsoort says something about the amount of meat in the mussel, not on quality. The less mussels per kilo, the more meat of each mussel contains, but that has no implications for the taste. There are five types of mussels:

  • Extra: more than 70 pcs per kg
  • Super: 60 to 70 pieces per kg
  • Imperial: 53 to 60 pieces per kg
  • Jumbo: from 45 to 53 units per kg
  • State hallmarks: 38 to 45 pieces per kg

2. Why Zeeland?

Most mussels we eat here, are the mussels. They come in large scale in two areas: the Eastern scheldt and the Wadden sea. The label ‘Zeeuws’ they get afterwards because they dilute (zandvrij coils) in the Oosterschelde.

3. The Low Mossellanden

The netherlands produces approximately 57.000 tonnes of mussels, of which more than two-thirds is destined for the Belgian market. In the Netherlands itself, the mussel still undervalued: only 10% to 15% of the mosselproductie stays in the Netherlands for consumption.

4. Store

Mussels can simply be in the aankoopverpakking be stored in the refrigerator until the stated expiration date (or the date that your visspecialist advises).

5. White or orange mussel

Between orange and white mussels, there is neither taste nor quality difference. There is often told that the color difference is due to the sex of the mussel: females would be orange and the males white. However, this is a myth. Just like skin color in humans, the variability to genetic differences: one is simply a bit more pigment than the other.

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6. Mosselkookvocht

Raw mussels during the cooking moisture that is deliciously salty and aromatic. So make not the mistake of throwing it away! Freeze cooking liquid rather in a ice cube mold: this is how you get powerful salty bouillon cubes. Use it in fish dishes or as a base for making a delicious sauce.

7. Mussels freezing?

Fresh mussels in the shell, you can’t freeze it. You can have the mussels, however, cooking, out of the shell and freezing or up to three days in the fridge.

8. A gem

Just like oysters grows, sometimes there’s a pearl in a mussel. Such a small, dark pearl grows from a grain of sand in the shell has landed. The mussel considers the grain as an intruder and covered with mother-of-pearl.

9. Soil or hangcultuurmosselen

Hangcultuurmosselen be grown in the Oosterschelde in Zeeland. They don’t live on the bottom, but hang in nets. They get more sunlight than bodemmosselen, making them grow faster, and their shell is thinner. Hangcultuurmosselen are, therefore, often earlier in the season suitable for consumption than bodemcultuurmosselen. What taste there is no difference between soil and hangcultuurmosselen.

10. The ‘r’ in the month, and other misunderstandings

There prevail a lot of misunderstandings around our beloved mussels. About it you can read more in Mussels and misunderstandings.

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