Serving Mussels

To this day, mussel dining, especially the preparation and variation of blue mussels, remains an entirely underrepresented category of seafood. In Northern Europe, the mussel season is broadly considered to be the winter months ending in an "R"—October, November, December, and February. The reasons for this are the reproduction of eggs and sperm during the summer months, which results in a loss of flavour and yield.

In Spain, Italy, and other southern countries, blue mussels are delicious and plentiful year-round. Whether this is due to the now distant fishing zones in the North Pacific and stable cold chains or the presence of mussel beds in the Mediterranean, we won’t argue here. However, the availability of mussels in Germany, Austria, and Switzerland is pitiful and underdeveloped. Even during the "R" months, 9 out of 10 restaurants serve mussels only as a main dish and at most in two different preparations. We estimate the loss in revenue and profit to be significant!

Blue mussels are exceptionally easy to cook and could, particularly during times of staff shortages in gastronomy, represent a straightforward expansion of culinary offerings. Mussel dishes as small, varied appetisers are virtually non-existent. In Spain, even in fine dining restaurants, "Mejillones a la marinera" are often served in worn-out mussel pots (a black double cooking pot with a lid), giving mussels perhaps the most shabby reputation of all dishes.

To make mussel dining more attractive and distinctive, we have gathered some bowls and shell plates in this inspiration to enhance the visual presentation of mussel dishes! The more beautifully and elaborately blue mussels are served, the greater the experience for both guests and the bottom line!

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Serving Mussels

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