The mussel season in Zeeland
The Dutch mussel season officially starts in July, after the first harvest in the Wadden Sea. Zeeland mussels follow their own rhythm. They grow and mature in the Oosterschelde and are harvested from August through to late autumn. The best months are August, September and October: by then the mussels are fully matured, the meat is plump and the flavour is pronounced.
In winter, mussels become smaller and leaner as the water gets colder. By early spring, they are finished. Anyone who really wants to taste what the Oosterschelde produces should plan a visit in the late summer or early autumn.
What makes Zeeland mussels different?
A mussel filters the water it lives in. Every day, for years. The taste of a mussel is therefore directly the taste of its environment.
The Oosterschelde is a protected National Park: clear tidal water, strong currents and a rich seabed full of plankton and algae. Mussels that grow here are larger than average, have a firmer bite and a distinct salty, mineral flavour that lingers. That is fundamentally different from mussels farmed elsewhere and supplied via the wholesale trade.
From mussel cutter to plate
Zeeland mussels are farmed on plots in the Oosterschelde. Mussel seed is collected, sown on the plots and grows there for one to two years before being harvested. The harvest takes place via cutters that scoop up the mussels with nets, wash them and cool them immediately. Fresh really means fresh here: from the water to the kitchen in a short time.
In a restaurant that takes this provenance seriously, the preparation changes with the season and with what the day brings. No frozen product, no set sauce that always tastes the same. At ’t Oliegeultje in Burghsluis, the mussels come from the Oosterschelde, which you can see from the terrace. The kitchen determines the preparation based on what is available and what is served alongside on the menu.
Fine dining mussels: what is the difference?
The big difference lies not in the mussel itself, but in what is built around it. In a bistro, a mussel dish is a pan, a sauce and bread. That is a fine combination.
In a fine dining restaurant, the mussel is the starting point of a dish. The preparation is tailored to the flavour of that specific batch of mussels on that day. The sauce is made from scratch, not from a packet. The accompanying dish enhances the mussel flavour rather than masking it. And it is served in a way that suits the rest of the evening.
At ’t Oliegeultje, that is combined with a terrace that looks out over the Oosterschelde. It is a different kind of mussel experience from that on the edge of a busy harbour.
How do you prepare fresh mussels?
Fresh mussels can be recognised by a closed shell or a shell that closes when given a tap. Rinse them well before cooking and remove any beards. The classic preparation is simple: briefly steam mussels in a little white wine or stock with onion, leek and parsley, until the shells open. Mussels that remain closed after cooking should be thrown away.
At ’t Oliegeultje, the preparation changes with the season and what the day brings, so the sauce and garnish are never exactly the same.
Frequently asked questions about eating mussels in Zeeland
When are Zeeland mussels at their best?
From August to October. The mussel season starts in July, but the mussels are at their fullest and most flavourful in August and September, as the summer's growth bears fruit.
What are Zeeland mussels?
Mussels farmed in the Oosterschelde or the Grevelingen. They are known for their plump meat, firm bite and distinct saltiness, caused by the clear tidal water of this protected National Park.
Where do you eat mussels with a view of the Oosterschelde?
At restaurant ’t Oliegeultje in Burghsluis. Right on the water, with a terrace on the Oosterschelde and a kitchen that works with fresh, local produce from the same tidal area.
Should I book?
Especially during mussel season (August to October). ’t Oliegeultje is a small restaurant. You can easily book online via the booking page for a maximum of 8 people, where you can also pass on any allergies or dietary requirements. Are you coming with more than 8 people? Then please contact us by phone or email.
What else can you taste at ’t Oliegeultje besides mussels?
The kitchen works with everything the Oosterschelde has to offer. Read also about eating oysters in Zeeland or view what is on a seafood platter light.
Conclusion
Eating mussels in Zeeland is a different experience when you eat them in the place they come from, prepared by a kitchen that takes origin seriously. Restaurant ’t Oliegeultje in Burghsluis offers the Oosterschelde mussel season at its best: fresh, seasonal and with a sea view. Book a table and taste what the Oosterschelde has to offer that season.