The containers with the mussels are transfered to the port where the factory. After landing, the containers are placed on a ramp for shell cleaning. Pumped seawater from a close-by source is purified with filters and UV light before being pumped into the containers to secure highest wholesomeness and quality. The containers are flushed with the purified water continuously until the water is clear and all mussels are clean from traces of algae. Constant monitoring of algae is a necessity since algae at certain seasons is poisonous and unfit for consumption.
Once the mussels have cleaned themselves the containers are brought to the factory building, where they are emptied and processing of the shells starts. Market-ready shells undergo an intensive comb treatment. After the treatment the mussels reach a sale-ready state as fresh product. Here, the mussels could be packed as shell-on product if the buyer requests it. Such packaging could include i.e. net bags or airtight plastic wrap.
Blue mussels intended for further processing continue with a heat treatment that opens and debugs the mussels. Thereafter the mussels bathe in a salt solution that separates the shell from the muscle. The shell sinks to the bottom while the flesh floats in the brine on top. The brine stream ends on a conveyor belt that transports the mussels to the processing hall. There the mussels are cleaned, sorted, frozen, and packed according to wishes of the buyer. The fully packed product is stored in a refrigeration unit until dispatch. It is estimated that the processing plant would need to be able to handle 125 tonnes per day when the operation is in full swing.
The shell not used is pulverised and put back to the ocean (against souring ocean) in cooperation with environmental institutions.