The Jacob‘ mussel ranks among the highest quality seafood. First clean the shell from the outside under cool running water (pic. 1).

Place the mussel in a kitchen towel folded enough times to protect the hand. Hold firmly and insert either a clam knife or a thin, short, blunt kitchen knife between the top and bottom shell (pic. 2).

Work the knife around to cut through the hinge muscle and remove the top shell (pic.3).

Clean the mussel of any existing sand and remove the gills so only the white muscle and the orange roe (corail) are left. Finally detach the mussel from the curved lower shell (pic. 4).

Tip: Try out our Jacob’s mussel recipe „Jacob‘ mussels au gratin“. This and many more recipes can be found in our recipe data base.

You can find NORDSEE fresh fish and all the products pictured at the NORDSEE branches with seafood and fresh fish counters.