Dutch bottom-culture mussels are famous worldwide because of their specific flavour, firm bite and structure. These are farmed in areas with the right seabed conditions and in relatively shallow waters, which means the mussels are guaranteed to have plenty of food. This shell contains delicious, juicy mouth-watering mussel meat. Dutch bottom-culture mussels are taken to the client within 24 hours of being caught in the Oosterschelde; they are packaged in leak-free MAP packaging or in a jute bag.
| Properties | |
|---|---|
| product category | Fresh mussels |
| Grading | Goudmerk, Jumbo, Imperial, Super, Extra |
| Availability | July to April |
| Storage temperature | 2-7°C |
| Foreign names | Mosselen, Moules, Muscheln |
Recepten met dit product
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Cooked mussels with herb sauce
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Mussels and shrimps in a saffron soup
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Mussels in the traditional way
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Gin mussels
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Zeeland mussels with pastis
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Steamed mussels with lemon and celery
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Mussel skewers with sundried tomatoes
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Mussel pot with cider, spring onion and tarragon
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Mussels au gratin with roquefort and sundried tomato
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Fried sea asters with mussels and crispy mullet fillet
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Zeeland mussel soup with marsh samphire
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Tagliatelle with mussels and citrus sauce
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Mussels au gratin with a lemon dressing
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Stir-fried mussels with chorizo, tomatoes and red chilli pepper
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Cooked mussels with marsh samphire
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Quick spaghetti with mussels and anchovy
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Indian mussels with creamy curry sauce
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Winter potato dish with mussels
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Luxurious fish ragout with mussels
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Mussels with carrot and fennel
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Thai green curry with mussels
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Mussels saganaki
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Mussels as in Normandy
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Saffron couscous with mussels
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Bruschetta with mussels and pesto
