First Zeeland mussels are exceptionally early, and sunny has everything to do with that: « Normally only in two weeks » (Blankenberge)
The first Zeeland hanging culture mussels have a meat percentage of 26 percent. – © JVE
Excellent news for mussels lovers: From Thursday the first Zeeland hanging culture mussels will be served on the coast. That is two weeks earlier than normal, but the persistent sunny weather gained momentum in the Netherlands. « This is exceptional, » says Piet Devriendt van de Oesterput, who could taste a first load.
The sea, the sun and a nice portion of mussels on a terrace: for many it is the ideal formula for a holiday feeling on the coast. We have been getting radiant spring weather for weeks, but from Thursday there will also be Zeeland hanging culture mussels. And we owe that to the persistent warmth.
« Hanging culture mussels hang close to the surface of the water and grow much faster in sunlight, » says mussel chef Piet Devriendt van de Oesterput in Blankenberge. « Sunlight ensures that there is a lot of food in water. And that is why we can serve the hanging culture exceptionally early this year. Normally we only expect it within two weeks. »
The mussels will be served in the Oesterput from Thursday. « The question is already great, » says Piet Devriendt. – © JVE
Somewhat orange, but great in taste
In recent months, Danish mussels were bridged. « But they walk on their last legs. The fat is there of the soup, » says Piet. « Danish hanging culture is a great alternative, but Zeeland mussels simply remain a classic. I only know since Tuesday evening that they would be delivered. It’s excellent news. »
On Wednesday, Chef Piet was already able to get started with a steel. « They have been tested and approved, » Piet nods. « In terms of color it can be a little better – they have to get a little whiter – but the taste is really fine. And the meat rate of 26 percent is also good. » For comparison last year, the first hanging culture mussels were only served on 24 May.
Piet could already taste a steel on Wednesday. « Tested and approved, » was his judgment. – © JVE
Phone calls
For the Kusthoreca, the arrival of the Zeeland mussels is a new boost. « The question is already very high, » says Piet. « I already get phone calls from people who want to come and taste immediately. Besides dinner with a pot of Zeeland mussels and a beer: for many that really keeps enjoying. Certainly in good weather. Our terrace has been open for 28 days now this year: we have never experienced that. »
Perhaps the Zeeland hanging culture mussels will remain on the menu until the end of June. « The first eighty kilos will arrive tomorrow, » says Piet. At the beginning of July, switching will be made to the classic soil culture, the absolute highlight of the mussel season.
