Mussels: they're back!

Fresh mussels, also known as the 'Zeeland black gold', they are back! That you can only eat mussels in the months with an "r", is unfortunately a myth. From the end of June to mid-April you can enjoy the tastiest mussels from here.

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

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

Mussels are not only tasty, but also healthy: they are rich in proteins and contain many minerals and vitamins.

Making mussels at home really is that simple, so don't be put off trying these handy tips yourself!

• Provide 1 to 1.5 kilos of mussels per person.
• The mussels that you buy from the fishmonger or in the shop are usually already cleaned (free of sand and beards) and a good rinse under cold water is often sufficient. Then remove the damaged shells. Mussels that are still slightly open, give them a little tap to close, before cooking.
• Prepare the mussels as soon as possible after purchase and do not soak them in water for too long, so that they retain their good taste.
• Use a wide, low pan with a lid and a thin base to cook the mussels. In a large pan, the mussels have enough space to open. Do not cook them for too long and turn the heat high enough. Shake the mussels regularly.
• Do not throw away mussels that are still closed after cooking. Open them carefully with a knife to check whether or not they are full of sand.
• The cooking liquid from raw mussels has a wonderful salty flavour: make stock cubes from them by freezing them or use them as a base for an extra sauce.

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

A nice sauce is a must here! My recipe for fresh mayonnaise can be found here. Do you prefer real mussel sauce? Then mix 4 tbsp mayonnaise with 1 large tbsp mustard and 1 tbsp vinegar, add a little water and pepper if necessary.

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 any mussels left?

Serve them with pasta, risotto or paella! But these recipes are also ideal to make with leftover mussels:

Can you eat mussels when pregnant?

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

Is there a difference between white and orange mussels?

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

Can you store or freeze mussels?

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

Can you prepare mussels in the Airfryer or steam oven?

Sure! Cook for 10 minutes in the Airfryer at 200°, 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!