The Zeeland mussel season officially begins on Wednesday 6 July. It is obviously a highly anticipated moment even if the mussels have already been in restaurants for several days.
Fleshy, they are, it seems, tastier than last year. It takes between 16 and 19€ per pan.
On average, 50 million kilos, 50,000 tons, of these mussels are produced each year and Belgium is the biggest consumer.
On a global level, it is China that produces the most mussels, on a European level it is Spain.
A few tips for consuming and ensuring the freshness of the mussels: immerse them in cold water.
If the mussel sinks to the bottom, it is good to eat.
If it floats on the surface of the water, it should be discarded.
If it remains closed following cooking, it is better not to eat it.
It is cooked when its shell opens. It is then well swollen and moist.
Curled up on itself and dry: it is overcooked.
