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The pristine ‘voes’ of the Shetland Isles provide the idyllic conditions in which blue mussels (mytilis edulis) can grow and develop. The cool North Sea has powerful tidal currents, which provide an abundant supply of nutrient enriched waters, allowing for thinner shells and higher meat yields with an outstanding flavour.
Process and Quality
Mussel spat attaches itself to ropes anchored beneath ropes in the pure waters of Shetland, for two to three years, where they can feed themselves off the naturally grown sea plankton. This means that as filter feeders no artificial additives, chemicals or medical compounds are used in the breeding process guaranteeing the rich and succulent flavours are one hundred percent natural.
Farming mussels in this way means that the shells never come in to contact with the seabed assuring grit and silt free meats. Moreover, the mussels spawn directly into the sea during their lifecycle and therefore sustain and renew their very own resource from which they are drawn.
Packaging and Logistics
When the mussels are ready for harvesting, they are removed from the ropes and are washed, graded and packaged into chilled containers for transportation to the customer. The mussels come in either 5kg or 2kg net sacks which can be debyssed and completely cleaned of any barnacles before being packed into boxes. The boxes allow for easy handling where mussels are transported live in a temperature-controlled environment arriving with the customer within 48 hours of harvest.
Tasty, nutritious and low in saturated fat and sodium, mussels provide a readily absorbed source of amino acids, omega 3 fatty acids, vitamins B & C and many vital minerals including iron, phosphorous and zinc. Mussels also have ¼ of the calories found in beef and provide a much greater nutritional value.