Fresh mussels
Did you know that many “Zeeuws” mussels come from Ireland, Denmark and Germany? How different is it with these mussels: they come straight from the Oosterschelde. Tasty, local and cultivated with love - and you can taste that in every bite.
Jacco Schot has worked in the mussel business for many years: “A good mussel fisherman respects nature and works with it. Picking up the first net of the year is always exciting!”
No, the color difference between mussels says nothing about their quality or taste. Both species are equally nutritious and have the same mild, salty taste. As with humans, the color of a mussel can vary due to several factors: genetics, gender and certain environmental conditions. Whether you come across a pale yellow or orange mussel - they are all equally delicious!
According to Erwin, our mussel expert from Neeltje Jans, it's not strictly necessary to rinse them! The salty water adds extra flavor, and they’re so fresh that you can toss them straight into the pan. Our Fish Tales mussels are harvested directly from the Oosterschelde and carefully cleaned at the production facility.
However, because the mussels are closed, there may still be a little bit of debris left. So we totally understand if you'd like to give them a quick rinse at home. Just make sure to check for any broken mussels, as it's best to discard those.
All for that perfect pot of mussels on your table! Want to know more about Neeltje Jans and Fish Tales mussels? Check out the fishery page!
During the cleaning and packaging process, a few mussels may break. Finding one or two broken mussels in your pack is normal—just discard them and enjoy the rest. However, if you find more than 10 broken mussels, you’ve unfortunately had some bad luck. Feel free to email us at info@fish-tales.com, and we’ll find a solution together. Because eating mussels should always be a celebration!
Suspended mussels grow on ropes that are vertically suspended in the sea, closer to the water's surface. Here, they catch more sunlight and grow faster than bottom-cultured mussels, which means they can be harvested earlier in the season. Since their shells have had less time to fully harden, they are often lighter and more fragile. As a result, you might find a broken mussel in the package more often with suspended mussels. Bottom-cultured mussels grow on the natural seabed, where they receive less sunlight and grow more slowly. Because of this, they are harvested later in the season and have firmer, sturdier shells. In terms of taste, both types are equally delicious!
