Species (Latin): Mytilus edulis
Water: Limfjorden (in Denmark, FAO 27)
Net weight/Nettovægt: 100g
Ingredients: Blue mussels (55%), cold pressed rapeseed oil, salt
Ingredienser: Blåmuslinger (55%), koldpresset rapsolie, salt
Nutritional values pr 100g/Næringsværdi pr. 100g
Energy/energi: 1211 kJ/293kcal
of which saturated acids/heraf mættede fedtsyrer: 2,0g
of which sugars/heraf sukkerarter: 0g
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
Tabitha Gault (verified owner) –
These are delicious! The flavor is rich and the smokiness is not overpowering. The mussels are quite small but so great on a baguette with tomato and avocado.
Hream McDan (verified owner) –
Unbelievable quality. The ideal tin for people who *truly love the flavor of mussels* and want that pure, unadulterated experience. I didn’t even want to eat these on crostini, I only added a few flakes of salt. The texture was so medium-soft perfect with absolutely zero graininess, chewiness, mushiness at all. The oil was so extraordinary that I couldn’t resist drinking it after the mussels were gone. Every bite was an ideal, consistent, flavorful experience.
I don’t know of a better pure, no-other-flavors-in-the-tin mussel. The Fangst no. 2 mussels are so absolutely different in flavor than the no. 1 mussels that they’re impossible to compare, except in overall quality of the mussels/tin itself. This particular tin is easily in my top 3 tins of mussels alongside the lemon Patagonia and the Fangst no. 1 … I strongly, strongly recommend this splurge.
angel.dionne (verified owner) –
Prior to this tin, I had only tried Clover Leaf smoked mussels as well as a Canadian store brand smoked mussel. They were both ok, but the smokiness was a bit overpowering. I took a chance and included these in my first order here awhile back. I was absolutely blown away by them. First, I didn’t taste much smokiness, but the mussels were very small and tender. The flavour was a bit briny yet sweet. I ate half the tin by itself and the other half I had on crackers with a bit of hot sauce. I can see these being very successful in a chowder or pasta, although I would recommend trying them straight first.
Bonus: NO grit!