Connect with Our Belgian Seafood Specialists

How to Reach Us

We read everything that lands in our inbox. Not a bot, not a ticketing queue that buries your message under roughly sixteen auto-replies — an actual person who has probably scrubbed beards off bouchot mussels that same morning.

Most messages get a reply within about two business days. If your question is about a recipe technique or a Brussels restaurant recommendation, we tend to answer faster, because honestly those are the ones we enjoy most.

The simplest way to reach us is email: [email protected]. Tell us what you're after in the subject line. "Question about steaming times" gets to the right person quicker than "Hello."

General Business Inquiries

Suppliers, retailers, and anyone with a question about how we work — this is your lane. Use [email protected] and put "Business" somewhere in the subject so it routes correctly.

A few things that help us help you faster:

• Tell us who you are and what your business does. One paragraph is plenty.
• Be specific about what you need from us. A quote, a conversation, a sample of our content licensing terms — name it.
• Mention your timeline. "No rush" and "closing Friday" get handled very differently on our end.

If you're a small fishmonger or a family restaurant wondering whether we'd cover your story, say so directly. We started this site because the people behind Belgian seafood rarely get written about with any care. We pay attention to those notes.

Press and Media Opportunities

Journalists, producers, and editors: we're happy to talk. We've fielded questions on everything from mussel sustainability to why Belgians argue about the correct frites-to-moules ratio, and we treat deadlines like the sacred things they are.

Send press requests to [email protected] with "Press" in the subject line. Include your outlet, your deadline, and the angle you're chasing. If you need a quote, a fact-check, or someone on camera who can speak about Belgian coastal fishing without reading off a card, we can usually arrange it.

For background on who we are and what we stand for, the About Mussel Mongers page does most of the heavy lifting. Feel free to quote from our published work — a link back is the courtesy we ask in return.

Partnership and Collaboration Ideas

This is the inbox we open with the most curiosity.

We've worked with chefs who wanted a recipe series done properly, with regional tourism boards on culinary travel features, and with producers who let us into their operations to document how the catch actually moves from boat to bowl. The collaborations that work share one trait: they put the food and the people first, and the promotion second.

Pitch us at [email protected] with "Partnership" in the subject. Lead with the idea, not the logo. We've been doing this kind of editorial work for years, though we'll be the first to admit our taste skews heavily toward the Belgian coast — if your project lives elsewhere, tell us why it belongs here anyway.

Our Culinary Team

Behind every guide and recipe is a small group of people who cook, travel, and occasionally bicker over the right white wine for a pot of moules. We're not a faceless brand. When you email us, you're emailing them.

You'll find their full backgrounds, kitchen credentials, and the stories of how they each fell into Belgian seafood writing on the About Mussel Mongers page. If you want to direct a message to a specific writer — say, the one who handles culinary travel or our deep Belgian cuisine features, name them in your email and we'll pass it along.

One last thing. We genuinely like hearing from readers who tried a recipe and have notes, complaints, or a better method handed down from a grandmother in Ostend. Those messages make the work worth it. Write to us.