The new harvest of authentic Zeeland mussels from Fish Tales—the sustainable seafood brand co-owned by acclaimed chef and fish expert Bart van Olphen—is now in stores. As a seafood authority featured in the Het Zeeuwse Mossel cookbook, Bart shares his proven tips for flawless preparation.
Key DOs for Success
Go easy on salt
Fresh Zeeland mussels retain seawater in their shells, providing natural salinity. Taste before adding salt—especially if using just the meat.
Use minimal liquid
Steam mussels rather than boil them. A high-heat pan with a lid and just a splash of water, wine, sherry, or Pernod enhances the sea flavor from the mussels themselves.
Cook short and hot
High heat until shells open—then they're done. Overcooking toughens them. For frying post-cooking, cool thoroughly to maintain shape and texture.
Prep veggies small
Cut vegetables finely so they cook in sync with the quick-cooking mussels.
Opt for full mussels
Size indicates mussels per kilo, but fullness matters more. Allow 750g per person for a main; yields over 200g meat.
Key DON'Ts to Avoid
Avoid overcrowding
Cook no more than 1.5kg at once for even cooking and flavor absorption.
Don't discard the liquid
Mussel broth is ideal for sauces or soups—pure gold from the sea.
Don't pour all the liquid
Serve most pan juices, but leave the sandy bottom sediment behind.
Also good to know
• Tray-packed mussels are pre-washed and sand-free—no need for intensive scrubbing.
• Tap open mussels; if they close or move, they're good. Discard lifeless ones.
Photo credits: David Loftus ©
