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TIME FOR MUSSELS
Near the German Wadden Island of Sylt, the soil is full of beautiful mussels. And that has not escaped the notice of the Leuschel family of Aquamossel-Triton, a family business from Yerseke, Zeeland, specializing in the processing of fresh mussels. Consequently, there is plenty of mussel fishing going on at this location.
TEXT: MARTINE VAN DER DEIJL
PHOTOGRAPHY: NOPOINT STUDIOS
STYLING: DESIREE VAN DIJK
CHEF: JEROEN VAN GANSEWINKEL
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Several years ago, they installed so-called "mussel seed capture installations" at this site. These installations ensure that the quantity of cultivated mussels can be optimally controlled. In this way, Aquamossel-Triton has complete control over the quality and growth of the mussels and therefore guarantees nearly 10 million kilograms of mussels per season. This makes them the largest grower in Germany. Also, the plots where the mussels grow are in sheltered, nutrient-rich places where the shellfish can grow into large, very tasty mussels.
ADDITIONAL YEAR OF GROWTH TIME
What makes Sylt mussels so special and delicious is that they are quite large in size (shell). Each mussel contains as much as about 30 percent fish weight. That's really 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 an extra year, which directly explains the size of the mussels. This makes them even more tasty. Because of that "extra" year, however, there is normally a greater risk. If a storm occurs during that period, the plot the mussels grow on can be destroyed, but if the mussels survive that, the result is that they are large and super tasty. These delicious mussels are delivered to the Dutch and Belgian markets. And you can also enjoy them 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 cutters.
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SUPER FRESH MUSSELS
The mussels are caught with a mussel cutter, from which steel mussel ears hang. Once at sea, these are put overboard. These mussel ears gently "drag" the mussels from the bottom. On board, the mussel ears are emptied and the mussels are rinsed clean. From there, they go by refrigerated transport to Yerseke, Zeeland, where they arrive already the morning after the catch. So the mussels are super fresh. Here the mussels are rinsed by machines and sorted by shell thickness. The size of the shells caught can vary among themselves, so the machine makes sure that the somewhat smaller mussels are divided together and that the large mussels are packaged together. Those packages are completely recyclable, because sustainability plays a big role in mussel harvesting. After all, the environment is the field of mussel fishing. And we should all take care of it!