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TIME FOR MUSSELS
At the German Wadden Sea island of Sylt, the seabed is full of beautiful mussels. And the Leuschel family of Aquamossel-Triton, a family business from Yerseke in Zeeland specialized in processing fresh mussels, has not missed this. Therefore, mussel harvesting is in full swing at this location.
MARTINE VAN DER DEIJL
PHOTOGRAPHY: NOPOINT STUDIOS
STYLING: DESIREE VAN DIJK
CHEF: JEROEN VAN GANSEWINKEL
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A few years ago, they installed so-called 'mussel seed capture installations' at this location. These installations ensure that the quantity of cultivated mussels can be optimally controlled. Aquamossel-Triton has full visibility on the quality and growth of the mussels and therefore guarantees nearly 10 million kilograms of mussels per season. They are the largest mussel cultivator in Germany. The plots where the mussels grow are located in sheltered, nutrient-rich areas where the shellfish can grow into large, very tasty mussels.
EXTRA YEAR OF GROWTH
What makes mussels from Sylt so special and delicious is that they are quite large (shell). Each mussel contains about 30 percent fish weight. That's a lot, and you can taste it! Normally, mussels are harvested when they are two years old. But behind the shelter of the island of Sylt, they can grow for an extra year, which explains their size. This makes them even tastier. However, that ‘extra’ year normally involves a greater risk. If a storm occurs during that period, the plot where the mussels grow can be destroyed, but if the mussels survive, the result is that they are large and super tasty. These delicious mussels are supplied to the Dutch and Belgian markets. And you can also enjoy them to the full at Van der Valk Hotels and Restaurants. Adriaan Leuschel of Aquamossel-Triton invited Nick Wohrmann, Roy Wohrmannen Kevin Boone, 4th generation Van der Valk, to join him on one of the mussel boats.
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SUPERIOR MUSSELS
The mussels are caught with a mussel dredger, which has steel mussel dredges attached to it. Once at sea, these are lowered overboard. These mussel dredges 'drag' the mussels gently from the seabed. On board, the dredges are emptied and the mussels are rinsed clean. From there, they are transported by refrigerated transport to Yerseke in Zeeland, where they arrive the morning after being caught. The mussels are therefore super fresh. Here, the mussels are rinsed and sorted by shell thickness by machines. The size of the caught shells can vary, so the machine ensures that the slightly smaller mussels are grouped together and the large mussels are packed together. These packages are fully recyclable, as sustainability plays a major role in mussel fishing. After all, the environment is the workplace of mussel fishing. And we all need to take good care of it!