Blamusling No. 2 – Smoked Mussels

Blamusling No. 2, smoked mussels from the Limfjord

Fangst's Blamusling No. 2 are smoked mussels from the Danish Limfjord, hand-shucked, lightly smoked, and preserved in rapeseed oil from the island of Bornholm. "Blamusling" is Danish for blue mussel. Smoky, tender, ready to eat straight from the tin—one of our most popular catches.

Smoked mussels arrive at your table with Blamusling No. 2 from the Danish producer Fangst: tender, smoky, and full-bodied. These blue mussels, Latin name Mytilus edulis, grow in the cold waters of the Limfjord; they are shucked in Copenhagen and refined over mild smoke. They are then left to rest in cold-pressed rapeseed oil, with no vinegar and no frills. That is how 100 g of sea and smoke arrives, ready to serve.

Smoky, tender, and full of depth

Smoked mussels taste bolder than marinated ones; the smoke provides depth, while the mussel meat remains tender and succulent.

Upon opening, a warm, smoky aroma rises, followed by the scent of the sea and a wood fire. In the mouth, the mussels are soft and full-bodied, almost meaty, with a subtle salty sweetness and a long, smoky finish. Where their marinated counterpart tastes fresh and bright, these are dark and hearty. Smoky, savory, vibrant.

Smoked mussels are an old classic in Scandinavia, but still an insider tip for us. If you like smoked fish, you will love them; they possess the same warm depth, just in a small and delicate form.

On bread, in soup, or on pizza

Simply serve the smoked mussels on hearty bread or enjoy them straight from the tin with a fork.

This is Nordic tapas—just open and share. They make a great addition to a creamy fish soup, pasta with garlic and chili, or a pizza, to which they provide a smoky topping. If you prefer things fresher, try the marinated mussels with dill; if you prefer cockles, try the Hjertemusling. A dark beer or a robust white wine pairs well with them.

Warmed up, the mussels provide a smoky base for a cream sauce with leeks, delicious over pasta or jacket potatoes. They also add depth to a stew with white beans. In this way, the small tin quickly becomes a meal for you.

From Denmark's purest waters

The Limfjord is a massive body of water connecting the North Sea and the Kattegat, and is considered one of the cleanest in Denmark. It encompasses approximately 1,500 square kilometers of water, islands, and bays.

The country's last oyster beds are located here—proof of the high water quality—as are a large portion of Denmark's mussel licenses. In the cold water, the mussels grow slowly and become particularly firm. They are then smoked gently, just as Mikkel, the chef on the team, devises the recipes. Martin, Rasmus, and Mikkel founded the producer in Copenhagen in 2018.

With 55 percent mussel meat and mild smoke, there is a lot of sea in the tin, along with rapeseed oil and salt.

On dark bread or warm in a chowder

Once opened, the smoked mussels will keep refrigerated for about 2 days. A 100 g tin is enough as a hearty appetizer for two or a snack for one. On cool evenings, serve them on dark bread with butter, or warm in a chowder with potatoes and bacon.

They are equally at home on a pizza with red onions, in a potato salad, or with scrambled eggs on the weekend. A dollop of crème fraîche and some chives soften the smoke if you prefer a rounder flavor. Served cool, the smoke is best showcased. This is what the North tastes like—smoked.