The particular situation of Zealand, between rivers and sea, gives its water a particular brackish quality favourable to the growth of oysters and mussels. The capital of oyster culture is Yerseke, from where the Zealand seafood products are exported throughout Europe. While oysters have always been a luxury item, mussels used at one time to be poor people’s food. They have now become a delicacy in many countries, with some restaurants offering fancy preparations. In Belgium, mussels, fries and beer have become one of the national dishes.
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