Mussel

Mussel

(Mytilus edulis)

Mussels are molluscs that mainly live in coastal areas. Reproduction takes place in spring and summer. The mussel season runs from July to May, so not only when the 'r' is in the month. Fresh mussels are already available from the second half of July, after which the catch continues almost all year round until the second half of April the following year. For only three months, from mid-April to mid-July, consumers have to be satisfied with frozen mussels or preserves. They are therefore almost always for sale fresh. In addition to the bottom mussel, hanging culture mussels are also cultivated.

The shell of the mussel has a blue-black color. The inside is pearly glossy. The maximum length is about 13 cm.

Taste

Mussels have a salty, fresh, sweet taste.

Method of preparation

Boiled, (stir) fried, fried.

Nutritional values

242 kJ / 57 kcal, 10 g protein, 1 g fat, carbohydrates 2 g, phosphorus 250 mg, iron 6 mg, 300 mg sodium, 300 mg. potassium, vitamins A, B1, B2, B6 and C.

Alternative

Avoid / Catch

Eastern and Western Atlantic Ocean, from Norway to the Iberian Peninsula, also called Mediterranean Sea, Pacific. Spain and the Netherlands are the largest producers of farmed mussels.

Fish fact

The only mussel auction in the world is located in Yerseke (Zeeland).

More information

Mussels are found in two areas in the Netherlands: the Oosterschelde and the Wadden Sea. Both are typical tidal areas (natural effect of ebb and flow) which, due to their specific natural environment and biological balance, are ideal breeding grounds for mussels. Although many mussels come from the Wadden Sea, we can still speak of the 'Zeeland' mussel, because these mussels end up in the Oosterschelde. All mussels traded in the Netherlands are diluted in this Oosterschelde. Watering means: rinsing sand-free. Due to the dilution in the Oosterschelde, the mussel is given the predicate 'Zeeuws'.