How does someone get into making burgers from mussels? We ask Rem van den Bosch, photographer/artist from home, who became aware of the impact of people on our nature throughout the world during his work.
“I stayed with several American indigenous peoples for my photo books who taught me that we need to be aware of the impact our actions have and the consequences for future generations. If you want to convey a message, the Indians do it through stories, songs and dance. In the West we do that with art, music and food/drink. It is an underestimated opportunity to raise something.”
“Although I only eat sustainable and organic meat, the animal suffering and the negative impact on the environment are incalculable,” says Rem van den Bosch. “A few years ago I came into contact with the shellfish sector in Yerseke. I noticed that the group of people who eat mussels is aging enormously. Young people no longer eat mussels at all.”
Rem and his partner, chef Tim Sinke, have therefore developed a mussel burger, a completely new product. “A lengthy process. We wanted to develop a product from Zeeland that is accessible, that tastes good and that gets young people excited.”
It ended up being a breaded burger, filled with chopped soil culture mussels and vegetables. “We use mussels for this that are too small to be sold, but whose meat is usable.”
The mussel burger has a nice salty taste and it looks attractive because of the colored pieces of carrot and celery inside. The tasty liquid that is released during the cooking of the mussels has been added to the filling of the burger.
Rem: “I see the mussel burger as an alternative to meat substitutes. I have tried the whole range of meat substitutes, but rarely like them. You also continue to miss certain nutrients. Many flavorings are often added.”
sauces
You can put the mussel burger in the oven or put it in the deep fryer. “In the oven it is important that you turn it in time so that it browns evenly. I would also not put too heavy sauces on it, then you miss that saltiness. Sour mayonnaise or mustard mayonnaise would be an option.”
“But of course, in the end, everyone has to decide for themselves what to put on it. Some of the chefs we let try the burger went all out with big fried onion rings on top!”
The burger is filled with chopped mussels and vegetables such as carrot and celery.
Michael van Emde Boas
Of course I tried that burger myself, the result tastes very good. The mussel burger is currently on the menu at various catering establishments in Zeeland, but it is now also available at Sligro and Hanos. Rem and Tim’s big dream is that he becomes the equivalent of Captain Iglo.
“Because I think in images and stories for my work, we have developed the fictional character Seabør: a child of the sea, of shells on the beach, of finding mussels on the pier and swimming endlessly. In our beautiful North Sea.”
“In this way you will hopefully reach a younger generation that is no longer so easily frightened by mussels and who may want to eat a delicious pan full of mussels more quickly at a later age.”
Another factor is the fact that the mussel market is under pressure from cheaper specimens from Chile, in South America. “I would like to make a Chilean mussel burger, but on the spot, in Chile. It would be a shame to let that product travel half the world.”
“In the Netherlands, we have an entire province full of natural, sustainable meat substitutes. I really believe that Zeeland mussels are the future.’