Snadder og Snaskum

RICH TRADITIONS:
Mussel farming is a relatively new industry in Norway. However, Snadder og Snaskum AS started production in 1980 and has therefore the most experience in the industry, and a rich tradition in promoting fresh cultured mussels in Norway.

Norway¹s Best Mussels 2004 Our blue mussels from Verrasundet Fjord were chosen as Norway's best during the national Shellfish Conference in 2004. The jury consisted of chefs, representatives from the food industry and researchers. Size, color and appearance of the shells, as well as meat yield and taste, were all evaluated. A unanimous jury declared our blue mussels to be in a class by themselves!

Mussel Farming an environmentally-friendly industry
Mussels thrive on microscopic plants, which they filter from the sea water. This provides an added benefit to the environment, because mussel farming requires very little energy input, since neither artificial feeding nor fertilization is necessary.

Mussel Farming at Verrasundet Fjord

From the production line at Kvithyll	Good Location Great Mussels The main factor for growing great mussels is to choose a location with optimal growing conditions in relation to current and nourishment. The salt water currents in Rissa offer an ideal environment for ongrowing bottom cultured mussels. Here the mussels grow naturally, which gives them a special quality. They have a clean exterior and remain closed after harvest for a longer period than mussels grown on lines.	Delicate, well-filled mussels from Verrasundet Fjord

We harvest rope-grown mussels mainly in Aafjord and Verrasundet fjords. The excellent growing conditions here result in a delicious mussel with delicate meat and well-filled shells. The harvested shells are sent to our processing plant and placed in running sea water, which is pumped from a depth of 30 meters, before a final washing, grading and packing. This ensures excellent hygienic quality and gives the delicious salty taste that is so highly appreciated and characteristic for these mussels.

Cultured Mussels Perfect For All Occasions

Easy to Prepare
Our shells are cleaned and ready for the pot, but a quick rinse with cold water and an extra check before cooking is recommended. Use a pot with a lid. Fill the pot half full with mussels do not add water! Steam until all the shells are open. A good rule of thumb is to let the mussel juices boil up 3 times. Remove from heat and let cool.

Wholesome And Tasty Health Food
If you eat blue mussels once, you can be almost certain that they will become a regular feature on your menu. Mussels are a wholesome food with little fat and no cholesterol. With a good protein, mineral and vitamin content, they have a high nutrition value.

Shellfish Quality Assurance Program Eat Safely And Enjoy!
In collaboration with the Norwegian Food Safety Authority, we maintain a high standard of water quality controls and follow strict monitoring procedures before and after harvesting. The slightest trace of harmful algae will lead to instant delivery stoppage.

From the packing of the mussles at Kvithyll.

Storing Blue Mussels
We pack the mussels in ice in 10 kg styrofoam boxes, either in bulk or in tightly packed mesh nets containing 1 kg of fresh mussels. This provides excellent quality and shelf life.

Mussels from rope culture tend to open more readily than those from bottom culture. This does not necessarily mean that open shells are not edible. They are living creatures - so try tapping them lightly or washing them in cold water - if they close, they are OK. They may, however, be lethargic after lying in ice, so the best rule of thumb is to keep those that smell fresh, and discard the others that do not close their shells after handling.

The packing date is printed on the outside of the box as well as on the label tied to the nets. Normally, shells can be stored for 3 to 7 days in the refrigerator. Some of our customers have eaten shells that had been stored for up to a fortnight without problems.

Mussles for any party

EASY RECIPES:

Mussel Salad with Mushrooms and Garlic
150 ml mayonnaise, 1 small tin mushrooms, 1 small garlic clove, 2 tsp vinegar, 2 tsp sugar and 200 g mussel meats. Stir the finely chopped mushrooms and garlic into the mayonnaise. Add vinegar and sugar to taste. Cut up the meats, if desired, and stir carefully into the dressing.

Blue Mussel Salad with Cabbage and Pineapple
150 ml mayonnaise, 150 g (approx. 400 ml) white cabbage, 1 small tin pineapple, 2 tbsp pineapple juice, 2 tsp vinegar, 2 tsp sugar and 200 g mussel meats.

The easiest way to enjoy blue mussels is to steam them and eat them with French bread and mayonnaise. Parsley and garlic butter is also popular. Mussels can also be used on pizzas and in casseroles and other seafood recipes. Mussels "Au Gratin" is an excellent entrée for any occasion.

Favorite Snack

Favorite Casserole

Favorite Snack by the King of the Goodies
Parsley and Garlic Butter
100 gm butter, 2 garlic cloves, 2 tbsp finely chopped parsley

Steam 2 kg mussels until they open. Leave each mussel meat in one half of its shell, place a lump of parsley and garlic butter mix on each meat. Sprinkle some coarse salt on an oven-proof dish, nestle the shells in the salt and bake for 7 min at 250º C.

Leftover mussel juices are excellent for sauces, soups and casseroles. This well-used recipe is always a great success:

Favorite Casserole by the King of the Goodies
Cook and stir 1 medium-sized sliced onion in 2 tbsp butter or oil, until the onion is transparent. Mix 50 ml fresh lemon juice and/or 150 ml dry white wine, 150 ml cream and 2 tsp ground pepper. Add to onions.

Steam 2 kg blue mussels. Add sufficient mussel juices to the sauce to give the desired salt taste. Drain off the remaining liquid. Pour the sauce over the shells and heat briefly. Serve in deep soup bowls. Use shells as spoons for an added touch.

Snadder og Snaskum AS

Contact address:
Snadder og Snaskum AS
7100 Rissa
Norway

Phone: +47 73 85 10 10
Fax: +47 73 85 19 33

Website by Børge Solem

Our packing facilities are in Kvithyll, in Rissa. They are close to the main road and have good access to transportation routes, which enables us to supply fresh mussels to a large area on a regular basis.