cleaning brush for mussels and shellfish

  • dimensions : 9.5 cm x 5 cm x 3.5 cm
  • weight : 60g
  • untreated beech wood
  • mixture of hard natural fibres (Unionfibre)
  • oiled beech wood handle
  • design: Redecker (Germany, brush specialist for more than 75 years)
  • made in Germany


brush for mussels & shellfish - 6.90 € TTC


3 good reasons

  • you are so crazy about mussels that you strongly feel you should have the ad hoc brush
  • you have so far been using the green side of your sponge but each time you tell yourself it isn't that great.
  • your mussel or shellfish supplier is the genuine kind, and the kelp is delivered stuck to the merchandise

how does it work?

Buy your mussels, preferably from the market where they are the freshest. Except if you purchase vacuum packed pre-washed mussels (yuck), a little cleaning is necessary.

Soak them in cold water. It must absolutely be cold otherwise your mussels could start cooking.

Take them one by one, pull on the beard (or byssus), that little thread that comes out of the mussel by pulling it back sharply. In this way you will not spoil them. Then rub them, scrape them with your mussel brush.

Throw away mussels already open or cracked, a sign that they are not fresh, they could make you ill.

Soak them again in cold water then remove them from the water before the cooking stage.

A multitude of recipes exist for mussels, all delicious. We are suggesting here a tested recipe given to us by Chantal, a professional cook:


  • in a casserole dish, melt an onion in butter for about fifteen minutes.
  • add white wine and simmer for an other fifteen minutes, add pepper.
  • throw the mussels in the casserole dish, cover and wait for them to open up (maintain on medium heat).
  • as soon as they are open, take them out of the casserole dish and set aside.
  • add one or several tablespoons of fresh cream (raw and fresh from the market, it's much tastier).
  • heat the juice then pour it over the mussels.
  • possibly serve sprinkled with chopped parsley.

An absolutely divine and simple recipe that in fact only depends on the quality of the mussels.


The natural vegetable fibres used by the excellent Redecker house to make brushes and brooms are diverse: tampico (variety of agave that grows on Mexican high plateaux), bassine (Palmyra palm), arenga (extracted from leaves of sugar palms) and sisal (Mexican sisal palm).

As in the metalworking industry, Redecker uses combinations of these fibres. It is the case for this mussel and shellfish brush, the bristle of which is made of Unionfibre, a mixture that combines rigidity and strength, used in the making of scrubbing brushes and brooms for example.


natural: made of natural wood and fibre, much better than plastic (delivered without unnecessary packaging).

ergonomic: perfectly adapted to an adult's palm, the grip is good.

hygienic: having a dedicated shellfish brush does not put you in a position to use your washing up sponge, not necessarily always clean and often to be thrown away afterwards...