Zeeuwse mosselen

Say Zeeland and you think of mussels. Off the heat onto the table, quick to cook with finely chopped onion, celery, and carrots. And then enjoy. A glass of wine or a beer it becomes a feast, that something so simple could be so tasty.

What people don’t realize is the work that goes into that packet in the cooling section in the shop. The production of mussels is not actually fishing but more like `wet farming’. In the late spring millions of mussel seeds swarm in the salt water of the Oosterschelde and the Waddenzee. After a week a tiny shell forms around the seed. Then the minimussel sinks to the bottom and anchors itself to its brothers with a thin strand, this way they form a thick mat of mussel seeds. This mussel seed mat is fished up and taken by the mussel cultivators to the mussel beds. They are left there for about 2 years before they are big enough to eat. During the cultivation period they are moved to other beds regularly. In the meantime all sorts of dangers lurk round every corner, hungry crabs and starfish for example can devour an entire bed of mussels. A hard winter, a heavy storm and the whole mussel harvest is lost.

After 2 years the mussels are removed and taken to the mussel auction in Yerseke. For the mussel farmer an exiting moment; “ What is the price?” The mussels are sold to a mussel dealer. This company cleans the mussels, sorts them and packs them in special leak-free packages. The mussels are then ready to go to a fishmonger and then to the consumer.

Did you ever know that so much work is done before the salty delicacy ends up on your plate? With all this knowledge your Zeeuws mussel must taste nicer than ever!