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Encyklopédia rýb |
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Mussels- when there’s an „r “ in the month |
When there’s an „r “ in the month, the colder months of the year, mussels are on the menu. It is then the season for the fresh Dutch blue mussels. Holland is Europes largest mussel exporter and has breeding facilities which are subject to strict controls. The mussels, which are supplied to NORDSEE, come from the Netherlands producer QualiMer, VETTE UN VERHAART BV. This family business was founded at the end of the 19th century by Jan Vette. Thus, being the oldest mussel enterprises in Yerseke, NL, it stands for more than 100 years of expertise and experience.
In order to keep the quality of the freshly harvested mussels, they are cleaned directly after harvesting and immediately vacuumed in saltwater. Therefore the mussels remain as fresh as when caught and have the optimal taste.
The most important quality criterion is that mussels are sold when alive and must be closed when uncooked, or when light pressure is applied they close themselves. If that is not the case, they should be thrown away. Mussels open during cooking. Mussels which remain closed are not suitable for consumption.
Tip: Mussels can be served in a terrine. Take one of the two shell halfs and pull the meat out with a fork. The empty shell halves, which are still connected to one another, serve now as cutlery. The meat can be removed from the remaining shells with these "mussel tongs" and eaten.
You can find delicious mussel recipes in our recipe data base, enjoy trying them out.
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