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Mussels

Cultivation

In the 60s Krijn Verwijs started with cultivating and processing mussels. In those days, mussels were still a seasonal product, but thanks to succesful collaborations with seafarmers across the north of Europe, we can provide fresh, high quality mussels yearround. There are two important methods for cultivating mussels: on the seabed and on ropes. When we grow mussels on the seabed, we sow our musselseed, tiny mussels, on a special parcel. During two years these tiny mussels grow into bigger ones, ready to be consumed. With rope mussels, we attach those seeds to ropes which we hang in the water. This way, the mussels are closer to the water's surface and therefore receive more sunlight. Rope mussels are ready to eat in one year. These fresh mussels are perfect for dishes such as pasta's and curry's.
On arrival in Yerseke, all mussels undergo a crucial process to guarantee their good quality. First off, they are filtered in water from the Eastern Scheldt for 24 hours. Next, the mussels are carefully inspected for any imperfections, such as barnacles and beards. After that, the mussels are sorted by size and packaged in leak-proof containers or jute bags. At Seafarmers by Nature, we strive to deliver the highest quality fresh mussels year-round, through our modern farming methods and meticulous processing techniques. Order our fresh mussels now and enjoy a delicious mussel meal!

Processing

Danish rope mussels
Zeeboerderij
Zeeuwse mussel
deense hang
Our Danish Rope-Cultured Mussels have been cultivated for years by the Lykke family: "We exclusively farm organic rope-cultured mussels. With this farming method, the mussels grow suspended in the water. As a result, the shells are not accustomed to a hard seabed and require careful handling. Due to the brackish water, the mussels develop a creamy flavor, making them an excellent choice for a delicious meal." Features of Danish Mussels: Flavorful and Creamy: Our mussels thrive in the Limfjord, where they enjoy sunlight and nutrient-rich water, resulting in a creamy and flavorful mussel. Organically Grown: The mussels are organically farmed, with care for the environment. Seasonal Availability: Our Danish mussels are available from April through June, a true seasonal delicacy for the spring.
Buy our seasonal mussels here:
deense hang
zeeboerderij
At Seafarmers by Nature, we start packing our exclusive Zeeboerderij mussels at the end of September. These mussels are truly unique, as they are grown offshore, far from the coast. In this location, the water is exceptionally nutrient-rich, and because the mussels are suspended on ropes just below the water's surface, they receive ample nutrition and sunlight. This optimal farming environment results in mussels that quickly grow into large, plump specimens with a fish weight of at least 350 grams per kilogram. Features of the Zeeboerderij Mussels: Full, Tender, and Flavorful: With a fish weight of more than 350 grams per kilogram, the Zeeboerderij mussels are exceptionally full. Due to the abundance of food and sunlight, the mussels are also extremely tender and very flavorful. BAP Certified: These special mussels are cultivated in collaboration with the Holmyard family on our self-sufficient zeeboerderij. Our mussels are not only delicious but also sustainable and organic. We are proud to say that our zeeboerderij is the first to receive a BAP certification (Best Aquaculture Practices). Seasonal Availability: The season for Zeeboerderij Mussels runs from the end of September to April, which means you can enjoy these delicious and sustainable delicacies during this period.
Buy our seasonal mussels here:
zeeboerderij
zeeboerderijmosselen
Zeeuwse Hang: The Zeeuwse Rope-Cultured Mussels are ready a bit earlier than the Zeeuwse Bottom-Cultured Mussels, being available from June. The flavor of the Zeeuwse Rope-Cultured Mussels closely resembles that of the Zeeuwse Bottom-Cultured Mussels, as they are cultivated in the same region. The Oosterschelde and Grevelingen waters are filled with our Zeeuwse mussels. Zeeuwse Bodem: From the Zeeuwse Rope-Cultured season, we transition seamlessly into the Zeeuwse Bottom-Cultured season. The Zeeuwse mussel is renowned for a reason. Growing on the seabed of the Zeeland waters, it has a salty, earthy flavor that is unmatched. This is the perfect mussel for a classic mussel pot. The Zeeuwse Bottom-Cultured season starts in July and lasts at least until the end of September.
Buy our seasonal mussels here:
mosselen
zeeboerderij
mosselen

Fancy mussels? Check out our recipes

Chef Rens’ Zeeland Mussels with Cauliflower Sauce

@chef.rens: "I got to work with the exceptionally beautiful Premier Zeeland mussels. The products are truly of high quality, and you can taste and see that in the dishes. I created a recipe with these Zeeland mussels, paired with three different cauliflower preparations."

Mussel ceviche

Ceviche made with mussels can sometimes be a lot of work, but with our ready-to-eat Avignon mussels, since the shells are already open, you can add the tiger's milk right away! The wild garlic and oil make the tiger's milk slightly milder. A super tasty and quick snack!

Mussels with Roquefort sauce

Roquefort is often referred to as the king of blue cheeses. The sharp flavor of Roquefort is softened by the briny mussels. Mussels with Roquefort sauce is a classic French dish, and it remains a delight no matter how often you enjoy it!

Mussels with fennel and pastis

Let yourself be surprised by the subtle anise flavor in this dish. This classic is packed with vegetables, making it extra delicious and healthy!

Linda’s pasta with mussels in creamy sauce

This creamy pasta with our ready-to-eat mussels can be on your table in no time. A delicious recipe by @lekkeretenmetlinda.

Rens’ Danish rope culture mussels

@chef.rens is a chef who creates the most stunning recipes with our products, sharing them on Instagram. In this recipe, @chef.rens combines our Danish rope-cultured mussels with beurre noisette and oak venison powder. Are you ready to take on the challenge?

Danish-style mussels

Danish Mussels Steamed in Brown Beer with Vegetables. The Danish hang-culture season runs from April to July.

Mussels with apple and calvados in a jar

Mussels with Calvados and apple, all wrapped up in butter. This dish by Rachel Khoo is a classic in Brittany and is delicious on a baguette as an appetizer or for lunch!

Mussels tempura

Give your leftover clams a facelift!

The classic pot of mussels

A classic mussel pot is super simple to make, but how exactly do you do it? Here you’ll find the basic recipe for 2 kilos of mussels.

Mussels with Spanish chorizo

A summer comfort dish with chorizo, lime and coriander

Mussels au gratin

Let's go comfort food!

Spicy mussels

Not the classic mussel pan

Premier Paella

Premier Paella. Can't choose between all our delicious products? Then make this paella! A true showstopper to enjoy with family and friends

African curry with mussels

Transport yourself to Africa with this delicious African curry with mussels.
Check out our mussel recipes
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