Winter holidays - Shuck mussels and make your own soup

Winter holidays with a focus on nature, taste and fun

Winter holidays are the perfect time to explore the delights of the sea. Mussels are not only tasty, they are also nature's own little cleaners, filtering the water and contributing to a healthy ecosystem. The clean shores of Langeland are ideal for harvesting these delicacies - and with Pichardts' recipes, you can create the perfect mussel soup in your own kitchen.

Blue mussel harvesting - a unique nature experience

Mussels are often attached to rocks or the seabed and can be found in large banks. On Langeland, winter is a safe time to harvest mussels as there are no algae blooms. Follow the simple rule of thumb: if there is an ‘r’ in the name of the month, it's a good time to collect mussels. However, remember to choose clean areas away from harbours and outlets to ensure good water quality.

From beach to table - Here's how

you've harvested your mussels, store them in a cool place and clean them thoroughly. Rinse the mussels in cold water, remove the threads and scrub the adhesion plates with a sponge. Always check that the mussels are alive by tapping them lightly - if they don't close, discard them. An added bonus is to let the mussels clean themselves in cold water with oatmeal in the fridge. After cooking, only eat the mussels that have opened.

Pichardts' recipe created by Jeanette and Christian Pichardts

The Pichardts have created a delicious clam chowder recipe that celebrates the flavours of the sea. Perfect for creating warm moments on a winter's day. Below is the recipe for clam chowder:

Recipe for Creamy mussel soup. 10 cov.
10 small new carrots or 5 regular carrots.
10 spring onions - 3 red onions. 1-2 tsp garlic puree.
A little olive oil.
Fresh thyme - nutmeg - laurel - possibly saffron as desired
A knob of butter.
2 kg mussels (heart and blue) WELL CLEANED.
white wine. 2 dl. fish stock. 1 l. whipping cream. 1 l. Sauté the cut herbs in butter, oil and garlic. Reduce with white wine and add the mussels. Season with salt
and pepper. When the mussels are cooked, arrange them in bowls and set aside with a piece on top. Bring to the boil
the fish stock and whipping cream to a suitable flavour and consistency and remember to season to taste.
Serve with garlic bread au gratin and a warm mussel souffle.

More information about Pichardts can be found at pichardts.dk

Remember the advice of the Danish Veterinary and Food Administration

It's important to ensure that the mussels are free from algal toxins and microbiological contamination. Always review the Danish Veterinary and Food Administration's recommendations and check which areas are safe for private harvesting.