Why do Snadder shells have the best taste?
Decades of experience has taught the Snadder King that good access to nutrients during the growing stage is the key to high nutritional value in his mussels. Mussel colonies are not placed randomly. They are arranged in such a way that every shell has access to plenty of food. While recovering from harvest at the packing facility, the shellfish are kept in clean, salty ocean water pumped up from 100 meter depths. This saltwater gives the mussels that perfect taste. Well-fed mussels that are kept in cleansing saltwater until the moment they are packed give those optimal results that characterize mussels from Snadder and Snaskum.

Wholesome, Nutritious Eating
Once you try mussels, there is a good chance you will begin to eat them regularly. Mussels are wholesome and nutritious. They are low in both fat and cholesterol. A good balance of important proteins, minerals and vitamins makes this delicacy from the sea an excellent choice for any meal. Calculate a minimum of 500 grams of shellfish per person.

Storing Mussels
Mussels are living creatures. Those that close their shell when tapped on or drenched in cold water are safe to eat. Keep in mind, though, that shellfish can be slow and lethargic when kept in ice so the best test for mussel safety is the smell. Any mussels that smell strange should be disposed of. Any mussels that smell fresh are ready to be cooked. The packaging date can be found on the label attached to the net. Snadder shells have a shelf life of 10 days under proper conditions, but this can vary depending on the time of year.

One Ingredient - Many Dishes
Mussels will fit into any person's budget, especially if you explore all the different possibilities. Once you have steamed and eaten your mussels, there will be a tasty broth left in the bottom of the pot. This can be frozen and used later as an additive in fish soups and stews. If you have cooked more mussels than you can eat, leftovers can be frozen in some of the mussel broth and used at a later date. Mussels are also delicious in salads and they make great sandwich toppings.

Easy to Prepare
Our shellfish are clean and ready to be tossed right into the pot, though we recommend you check them over and rinse them under cold water first. Fill the pot half-full with mussels. Steam the mussels under cover without adding any water until they are fully open. The recipes below give you many different possibilities for mussel preparation. You can also find an enormous selection of mussel recipes on the internet. May we suggest (in Norwegian) and
An Asian twist that tantalizes the taste buds!
Serves 4
2 kg mussels
2 cloves garlic, ½ red chili pepper
50 g fresh ginger, 3 cm lemongrass
2 shallots, 1 Tbsp unsalted butter
2 dl coconut milk, 1.5 dl cream
Lime and fresh cilantro

Chop the garlic, chili pepper, ginger, lemongrass and shallots. Sauté briefly in butter. Toss with the mussels. Pour in the coconut milk and the cream. Cook until the shells open fully. Remove the shells with a slotted spoon and place them in a large bowl. Simmer the remaining sauce until it thickens then strain it. If you have an immersion blender, whip the sauce until frothy. Add lime to taste and sprinkle with fresh cilantro. Spoon the sauce over the mussels and serve with bread. (picture: Synøve Dreyer)
The Snadder King's Favorite Appetizer
Parsley-Garlic Butter
100 g butter
5-10 g garlic (about 2 cloves)
2 Tbsp chopped parsley

Steam 2 kg of mussels until all of them have opened fully. Break off the unused half of the shell, then place the rest of the mussel and a small dollop of parsley-garlic butter into an oven-safe dish. Bake the mussels at 250°C for 7 minutes. The resulting mussel broth is a fantastic ingredient for sauces, soups and stews and can even be frozen and used at a later date. For the adventuresome eater, try shredded cheese melted on top of the mussels!

This well-tested classic is always very popular.

The Snadder King's Favorite Casserole
Serves 4
1 onion
2 Tbsp butter or oil
0.5 dl lemon juice and/or 0.5 dl dry white wine
1.5 dl cream
2 ts ground black pepper
Chop the onion and sauté it in the butter until it is almost transparent. Blend in the rest of the ingredients. Steam 2 kg of mussels. Drain the mussels, reserving some broth for the soup. Slowly add mussel broth into the onion-cream soup until the soup has the desired amount of salt. Pour the onion-cream soup over the mussels. Replace the lid and shake the pot gentle to blend then heat briefly. The casserole should be served in deep bowls. Feel free to use a mussel shell as a small tongs and a half of a shell as a spoon!

 Unlimited Possibilities...
Don't forget that mussels are delicious just as they are, straight out of the pot! Try plain, steamed mussels served with focaccia bread. Or, to make them even more memorable, add a splash of dry white wine, apple juice or beer to the pot as you steam them. Be creative!

One of Europe's most popular meals is Moulles Frites, mussels and French fries. Serve with a good aioli dip. This meal is dangerously good as an occasional treat.

Mussels are wholesome and delicious. There is no limit to what ingredients blend well with them. Be creative! Just make sure you have purchased good, satisfying Snadder shells before you begin the recipe search. We recommend the website

 Drinks to Complement Your Shellfish
Your choice of recipe will determine what drinks best complement your meal. For plain, steamed mussels, beer or white wine is an excellent choice. Snadder King Magne thinks water goes well with any recipe.

Good luck with your dinner preparations, and bon appétit!

Best regards,
Magne Hoem, Snadder King