NLThe mussel season generally starts in early July and depends on the condition of the mussels. Only when the mussel is nicely meaty can the mussel season be opened. This year, the harvest is early. The growers and traders are very satisfied with the taste and quality of this Zeeland delicacy. In June, the mussel builds up again after the spawning period in April-May. The season for the Zeeland mussel runs until April of the following year.
Zeeland Mussels
There are several types of mussels worldwide, but no mussel is as beloved as the Zeeland (blue) mussel. With its distinctive taste, its habitat in the Eastern Scheldt, and its unique processing method, the Zeeland mussel has gained worldwide fame.
Seabed Culture
When it comes to mussels, it usually refers to “seabed culture.” The mussel seed is set on plots at sea. Once the mussels have grown to full size, a mussel bed scoops them from the seabed. In our assortment, we have five classifications. The most common are the “Jumbos” and the “Supers.”
Suspended Culture
A second farming method is suspended culture. The mussel seed is hung in nets on poles. They grow faster than seabed-cultured mussels and therefore have thinner shells. Because of this, the mussel is somewhat more fragile. They are also sweeter in taste than seabed mussels, because the water at the surface is less salty. The season for suspended culture runs from early June until mid-October.
Open and Closed Mussels
When the mussels just come out of their (leak-proof) packaging, they all appear slightly open. Do not throw them away, because this is due to the packaging. The protected environment provided by the packaging allows the mussel to relax and open up. Keep the open mussel with the convex side down under cold water and tap the shell against the edge of the countertop. Wait a few moments, and after a few seconds, the shell will close. Mussels with broken or damaged shells should be discarded immediately. Mussels that remain closed after cooking can usually be eaten. These mussels have a slightly stronger closing muscle, which keeps the shell firmly shut. Open closed mussels carefully with a knife. Usually, these mussels contain perfectly good meat, but very occasionally, there is a “sipping mussel,” a mussel that has absorbed sand. Do not open them above the mussel pot!
D ‘r’ in the Month or Not
Many people still believe that mussels are only available in the months containing an “r” in the name; this is a stubborn myth. In the past, this was true—it was all about shelf life. But since refrigerated transport is available, mussels are available from July to April. A closed cold chain from processing to the store guarantees a fresh product with optimal flavor. This ensures that beautiful Zeeland mussels are always available for nine months of the year. Even better, it’s advisable to follow the rule of the ‘r’ in the season: mussels are available in summer, autumn, and winter, and generally not in spring.
