Mussels: they're back!

Fresh mussels, also known as the 'Zeeland black gold', are back! The idea that you can only eat mussels in months with an 'r' is unfortunately a myth. From late June to mid-April, you can enjoy the tastiest mussels from our region.

These seafood are locally farmed in the Wadden Sea and the Oosterschelde. There are 2 types: bottom and hanging culture mussels. Both are equally delicious, but what is the exact difference?

• Bottom culture: The season for the popular Zeeland bottom culture mussels usually starts from July. And as the name suggests, these mussels are grown on the seabed.
• Hanging culture: These mussels hang in nets or 'socks', allowing them to catch more sunlight and grow faster. They are available as early as spring.

Mussels are not only delicious but also healthy: they are rich in protein and contain many minerals and vitamins.

Making mussels at home is really that simple, so don't be discouraged to get started with these handy tips!

• Provide 1 to 1.5 kilos of mussels per person.
• The mussels you buy from the fishmonger or in the store are usually already cleaned (free of sand and beards) and rinsing them once under cold water is often sufficient. Then remove the damaged shells. For mussels that are still slightly open, give them a little tap to make them close before cooking.
• Prepare the mussels as soon as possible after purchase and do not soak them in water for too long, so they retain their good flavor.
• Use a wide, shallow pot with a lid and a thin bottom to cook the mussels. In a large pot, the mussels have enough space to open. Do not cook them for too long and keep the heat high enough. Shake the mussels regularly.
• Do not throw away mussels that are still closed after cooking. Carefully open them with a knife to check if they are full of sand or not.
• The cooking liquid from raw mussels has a delicious salty flavor: make broth cubes by freezing it or use it as a base for an extra sauce.

Mussels are delicious natural and quickly ready with freshly baked fries or just some bread on the side: chop the onion and celery finely, sauté in some butter and add the mussels. Season with some pepper and parsley. You can also add a splash of cream, white wine, white beer, or abbey beer for extra flavor. Let it cook for 2 minutes on high heat, shake well and cook for another minute... Enjoy!

A tasty sauce cannot be missed here! You can find my recipe for fresh mayonnaise here. Prefer real mussel sauce? Then mix 4 tablespoons of mayonnaise with 1 large tablespoon of mustard and 1 tablespoon of vinegar, add a little water and pepper if desired.

With mussels, you can go in all directions. Try different easy toppings and give your mussels an instant flavor boost or a cool twist!

Do you have leftover mussels?

Serve them with pasta, risotto, or paella! But these recipes are also ideal for using up leftover mussels:

Can you eat mussels when you are pregnant?

Yes, during pregnancy you can continue to enjoy mussels! Make sure to cook them at a sufficiently high temperature.

Is there a difference between white and orange mussels?

No, there is no taste or quality difference between the two. One mussel just has a bit more pigment than the other.

Can you store or freeze mussels?

Fresh mussels in their shells cannot be frozen. Cooked mussels without shells can be frozen or kept in the refrigerator for 2 days.

Can you prepare mussels in the Airfryer or steam oven?

Definitely! Cook for 10 minutes in the Airfryer at 200°C, stirring in between. In the steam oven for 7 to 8 minutes, depending on the size of the mussels. When the mussels are open, they are ready!