In english

Blue mussels are healthy, tasty and good for the environment. On the Swedish west coast the salty water provides a perfect environment for rich and tasty blue mussels as well as oysters and other bivalve molluscs.  fresh blue mussels from the swedish west coast Blåskal-Lyse

Blåskal makes a fresh blue mussel concentrade, rich in natural umami (glutamic acid) and perfect when you need concentrated flavour from the sea for small dishes or asian cooking. It has a distinct flavour of fresh mussel and smells like the sea. Some say it reemeinds them of lobbster. Blåskal blåmusselfond svart bakgrund

We also make a blue mussel stock perfect for everything from fish soupe to risotto.  Both concentrate and stock can replace the asian fish sause. Use with sea food, chicken, vegetables, porc and a in a Bolognese.

Blåmusselbuljong svart bakgrundOur products are produced on the island of Orust, north from Gothenburg. We buy the blue mussels from a local mussel farm, and the mussels are farmed in the sea surrounding Orust.

The blue mussel concentrate and  stock is 100% natural. We have not added anything. The salt in the products is sea salt that the mussels brought with them when being harvested. The mussels are steam boiled and we collect the juice on steal trays. The mussel juice is concentrated in the freezer to keep the flavours intact.

The stock and concentrate is certified organic by the Swedish certification body KRAV and EU.röd-fisksoppa-headder

The products are sterilized at 120°C before being bottled. This gives the blue mussel stock a shelf life of 45 days in a glass bottle if stored in the fridge and the blue mussel concentrate lasts at least 60 days in the fridge. We also provide restaurants and caterers with stock and concentrate

Blåskal is a family company founded by father and daughter. Björn Sivik is a food technologist from the University of Lund and is normally an expert in super critical carbon dioxide extraction. Magdalena Sivik has a degree in social sciences and is toady focusing on sustainable food, Nordic umami and our environmental challenges.