It's hard to find better mussels than those growing in the cold waters along the Bohuslän coast. Rope-cultivated, MSC-certified, and organic. Packed with flavour and nutrients. Yet, not all mussels make it all the way to the fish counter. Those that are too small, too large, or have some cosmetic defect on their shell are sorted out, even though the mussel meat inside them is a world-class ingredient.

These are the mussels we use to make our mussel powder.

How we make it:

• Cracking. We rinse the mussels with fresh water and crack their shells.
• Tumblers. The mussels are rotated and heated. The mussel meat separates from the shells and turns into a liquid called lysate. We use neither chemicals nor additives. The lysate is 100% blue mussels, nothing else. All flavour and nutrients are preserved.
• Separation. The liquid is separated from the shells and goes into a tank. The shells end up in a separate container and can be used for products like soil improvers.
• Sedimentation. The liquid is stored in a refrigerator for two days where it undergoes a fermentation process. At the same time, the last shell residues sink to the bottom.
• Drying. The lysate is dried on warm rotating rollers, where it turns into thin flakes.
• Milling and packing. The flakes are milled into a fine powder and packed in glass jars.