Mussels shucking

Mussels shucking

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Mussels shucking

We recently covered the lobster season in WINELIFE, with a report from Schouwen-Duiveland. We also visited Bruinisse, where a gigantic artificial mussel in the harbour indicates that this is a mussel village. Only the molluscs were not there yet in June. Now it's time for Zeeland mussels. Also called the oysters of the poor, mussels are nutritious and affordable.

Plucked fresh from the sea

Mussel season runs from July to April the following year. Huh, didn't they used to say that the 'r' had to be in the month? Back then, that was partly because of certain concentrations of toxic algae in the water, for which there are now inspection protocols, but mainly because of the lack of refrigerated transport. Nowadays, mussels can be transported and sold fresh even in the warm months of July and August. Mussel fishing has been done in Dutch coastal waters for 150 years. The breeding areas are the Oosterschelde and the Wadden Sea. Together with the German Wadden Sea - also sold through the Dutch Mussel Auction in Yerseke - we are talking about 7,000 hectares. Find out more about mussels or the series This way from Zeeland By Wouter Klootwijk view? MOSSELEN.NL

Which wine?

With steamed mussels, the acidity of Sauvignon Blanc tastes great. With cooked in a creamy sauce, a white Burgundy made from Chardonnay grapes goes well. Also classic are fresh, salty Muscadets from the Loire, from melon de bourgogne.



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