The mussel season has started again! Mussels are delicious and, in addition, they are high in protein, low in fat, and rich in minerals. A healthy meal! Of course, a perfect wine should accompany a mussel dish. Mussels and wine make the perfect combination!

The mussel season usually runs from early July to May of the following year, although the exact dates depend on the growth and condition of the mussels. Mussels are also available outside the season, but these are frozen or imported. From the Dutch Mussel Auction in Yerseke, around 57 million kilos are delivered annually to consumers, most of which are intended for the fresh market. Belgium and France are also large consumers, as mussels have been a staple of Belgian cuisine for years. They are often served with fries (moules-frites). Here in the Netherlands, the classic pot of Zeeuwse mussels is very popular, served with bread and the well-known sauces. But there are endless variations!

Preparing Mussels

After purchase, when the mussels come out of their packaging, the shells may be slightly open. This is due to the protected environment the packaging provides. After rinsing them with cold water and possibly tapping the shell against the edge of the counter, the shell should close again. It’s best to cook the mussels as soon as possible after purchase. Plan on 1 to 1.5 kilograms per person, depending on the side dishes (fries, pasta, salad, or just bread). Use a large pot, preferably a classic black mussel pot. This allows the mussels to open during cooking, and the wide lid lets you shake the pot so the mussels are turned over. In about 10 minutes, the mussels are cooked. The cooking liquid is very flavorful, so don’t throw it away! You can freeze it in an ice cube tray to always have rich fish stock cubes on hand.