Calorie content of Mussels. Chemical composition and nutritional value
Tender mussel meat does not require long cooking.
If the shellfish are kept in boiling water for more than the prescribed time, they will become tough and completely unsuitable for human consumption.
In any case, the pleasure that properly cooked mussel meat gives will no longer be. How to cook mussels to keep all the charm of their sea freshness?
How to choose mussels
For obvious reasons, mussels are delivered to Russian stores frozen. If this is your first time buying this wonderful food product, you need to know how to choose really high quality mussels.
Molluscs in shells should be intact, without cracks and snowy "paths" in the glaze. Otherwise, there is a high risk that the mussels have already been thawed, which means that the nutritional value and the benefits are reduced to zero.
The normal color of mussels peeled from their shell is light. If the meat is dark, it may spoil.
When buying, you need to give preference to products of well-known brands, as a last resort, check for certificates. The fact is that mussels pass water through themselves and have the ability to accumulate toxins and other filth, including poisons that are deadly to health;
Large molluscs are most delicious: they have more meat and juice. The packaging indicates the number of shellfish in relation to the kilogram weight. The lower this number, the larger the pieces are in the package.
Note: from a kilogram of mussels in a shell, about one hundred grams of pure meat is obtained.
How to prepare mussels for boiling and how to boil them
Frozen mussels with and without shell are prepared differently. In this case, you can pre-thaw the mollusks in the shell or not - a matter of taste. But in any case, you will have to wash thoroughly: sand and algae may remain in the mussels.
If you decide to defrost the clams, you can do it like this:
Place the meat cleaned from the shell in the refrigerator for defrosting for 2-3 hours;
Another option is to defrost the clams in cold water (this method works well for unpeeled mussels).
The defrosted product must be put in a colander and rinsed thoroughly with a stream of ice water. If you do not plan to thaw the molluscs, you just need to wash them, and additionally rub the shell with a brush to remove adhering grains of sand and fragments of ocean flora.
How to cook mussels? First rule: throw the product into already boiled water and be sure to wait for the secondary boil. From this moment, count down the exact number of cooking minutes so as not to spoil the meat.
Second rule: a minimum of water, especially if the mussels have already been cleaned. If you pour too much liquid, a lot of the juice will simply go to waste. The broth will turn out to be rich, but this is completely unnecessary, since the broth is rarely used for food. To preserve the taste as much as possible, there should be little water: it should only fill the meat a little.
When boiling mussels in a shell, pay attention to the condition of the valves. If the allotted time from the moment of boiling has passed, and the flap has not opened, this instance can be safely thrown away: in front of you is a spoiled shellfish that is not suitable for food. From the opened shell, the meat must be removed, flavored with an aromatic additive to your liking, eaten just like that or used to prepare your favorite dish.
As for the spices, it's a matter of taste. Some people like the natural sea taste of delicate mussels. In this case, you should not drown it out with aromas alien to the sea. Someone, on the contrary, prefers to emphasize the taste of shellfish with lemon, bay leaf, pepper, olive oil, garlic.
How much to cook mussels in shells
Mussels are marketed in three main forms:
Frozen in shells;
Frozen, peeled from shell (raw);
Boiled frozen peeled.
How much mussels to cook depends on the degree of preliminary preparation of the product. The most interesting, but not very convenient option is shellfish. The product is ideal for romantics who want to feel like they are on the seaside or in a small Italian restaurant.
Unpeeled mussels in shells are boiled for 7 to 10 minutes. If the food has not been defrosted beforehand, the cooking time can be increased by 1-2 minutes. The traditional method of boiling in water is not the only one: mussels can be boiled in white wine or beer.
Traditional cooking method
Pour two glasses of water into a saucepan and bring to a boil.
After boiling, add salt to taste and toss in 450-500 grams of mussels.
After the secondary boil, cook the clams for 8-10 minutes.
The opened mussels are ready.
You can serve them whole without removing them from the shell and spreading them out on beautiful plates. Drizzle with fresh lemon juice or place lemon wedges on a plate. Additionally, you can serve any sauce and herbs.
If you need to use meat for cooking, for example, salad, remove the sash, and rinse the mussels additionally warm water.
Mussels boiled in white wine
Wine aroma adds spice tender meat... Better to take inexpensive dry wine... You can replace it with a semi-dry or semi-sweet variety.
Pour one and a half glasses of dry white wine into a saucepan.
After boiling, put 300-350 grams of mussels.
Boil for 7-10 minutes after the liquid boils again.
Remove the prepared mussels from the liquid with a slotted spoon, arrange on plates and serve. Discard any unopened shells. You can serve the dish with cheese or creamy sauce.
Mussels brewed in beer
Mussels are often served with beer, pre-fried in a garlic-cheese sauce. However, the frothy drink itself can be an excellent medium for boiling mussels in the sink. It is advisable to use a spicy dark beer: it has a special aroma that goes well with the taste of shellfish meat. On request, you can take light beers.
Pour two glasses of beer into a saucepan.
When the drink boils, gently dip 450 grams of thawed mussels there.
Boil for 5-6 minutes.
Serve with lemon and garlic appetizer. Optionally, offer a glass of chilled beer to the mussels.
How to cook frozen mussels without shell
If you don't want to mess with the romance of shells, you can buy already cleaned fresh mussels... How much to cook mussels without a shell? After boiling, this will take no more than 7 minutes if the product is used unfrozen. Pre-thawed mussel meat is cooked for no more than 5 minutes.
How to cook frozen mussels? The traditional method of boiling in water is no different from the above. You need to bring a small amount of water to a boil and lower the shellfish there. Use the meat for the preparation of second courses.
More interesting is the method of cooking, in which mussels become a separate dish.
Mussels cooked in wine with spices
Bring to a boil one and a half glasses of dry white wine.
When it boils, put some seafood spices in the water, salt to taste, add pepper.
If you want to shade the sea taste even more, you can use seasonal greens.
Dip 300 grams of mussels from boiling wine.
Cook for five minutes, covered over very low heat.
Remove the finished mussels with a slotted spoon and serve as a dish on your own. Decorate the plate lemon wedges... Fresh lemon juice, which can be used to flavor the dish, goes well with the taste of seafood.
Mussels boiled in milk
Unusual, but very tasty combination of sea taste with milk aroma. How to cook frozen mussels in milk?
Pour some milk into a saucepan (glass and a half).
When the milk starts to boil, add salt to it.
Lower the mussels (300-400 grams is enough) and, while stirring, so that the milk does not boil away, boil the clam meat for no more than five minutes.
In this way, you can cook shellfish with a shell, respectively, increasing the cooking time by 5-7 minutes.
How to cook boiled frozen mussels
The dish is practically instant cooking- popular boiled mussels, frozen after cooking. In fact, they do not need heat treatment, but, you must admit, I don't really want to use them in this form (even after defrosting). Therefore, before serving, the finished product needs to be slightly freshened.
How to cook boiled frozen mussels? Just boil water, salt it, lower the mussels and hold after boiling for no more than two, maximum three minutes in boiling salted water. You can add herbs, spices, or fresh herbs to your taste. Then put it in a colander, let the water drain and cook for further recipe.
There is another way to boil ready-made frozen shellfish: in olive oil. How to cook boiled frozen mussels this way?
Pour an incomplete glass into a saucepan olive oil(about two thirds).
Add a spoonful of fish or seafood spices, stir.
Add a clove of garlic if desired (optional).
When the oil starts to boil, put a bag of mussels and heat in boiling oil for 2-3 minutes.
Spread the mussels boiled in this way on a paper towel to remove excess oil. Serve with herbs as an independent, very juicy and tender dish.
The waters of the oceans are inhabited by a wide variety of creatures. Some of them, mussels, have long been recognized as tasty and wholesome food despite its unsightly appearance. Initially, they were used as food by poor fishermen who could not afford beef and pork. Later unique discriminating taste These were tasted by the nobility, and mussels appeared on rich tables, complementing an extensive diet. Many people neglect these seafood because of their specific look and texture. In this article, we will look at the beneficial properties of these bivalves, their significant differences from oyster molluscs and their effect on the human body.
Calorie content and nutritional value
It is an ideal product for those who are in good physical shape. Every 100 grams of these shellfish contains total 77 kcal.
The benefits of seafood
There are controversies surrounding this food product. Some people believe that high-protein mussel meat is becoming irreplaceable. a source of proteins and amino acids in the human diet. Others avoid this product, since mussels, in obtaining food, pass the surrounding water through their body. This leads to the accumulation of toxins and heavy metals from the environment in their pulp. 
For men
The work of the nervous and muscular systems depends on the intake of vitamins and minerals in the body, in particular. Mussels are a reliable source of these vitamins. They strengthen muscle connections, establish neural connections, therefore, male body recovers... Zinc is responsible for hormonal balance. It increases the amount of the male hormone testosterone in the blood. A man who regularly consumes these shellfish improves spermatogenesis.
Did you know? For the first time, oysters were included in the official classification of marine organisms in 1758. In 1822, they were assigned a separate detachment among bivalve molluscs. It is noteworthy that they have been known to mankind for a long time. Even twelve thousand years ago, American Indians ate them, deliberately growing them on homemade river and lake farms.
Organic folic acid is responsible for metabolic processes in the cells of the tissues of the human body. It normalizes them - the genetic information is more reliably protected, the likelihood of healthy offspring increases. Iodine, which is found in excess in mussels, is responsible for the proper functioning of the thyroid gland. The thyroid gland protects the male body from pathogenic viruses and microorganisms, inhibiting their activity as the blood is filtered. 
These molluscs have the most significant effect on male sexual function. They improve blood circulation in the reproductive system, sperm quality and increase libido. The walls of the vessels are strengthened, the blood supply to the cavernous bodies of the genital organ is more intense, and the erection is enhanced. The prostate gland or prostate, partly responsible for the production of sperm, is restored - this is an excellent prevention of prostatitis in adulthood and old age.
For women
The effect of mussels on the female body is similar to their effect on the male body. Iodine, which is part of the pulp of mussels, strengthens its own, reduces the level of harmful by increasing the level of useful. Low calorie content these shellfish, as well as their ability to speed up metabolism, help to quickly get rid of extra pounds on a specially designed diet.
The vitamin composition of these seafood contributes to beauty, skin health and strength. Vitamins and improve complexion, get rid of mimic, strengthen tooth enamel, etc. 
The mucous tissues of the female reproductive system regenerate faster, and the uterus will be ready for embryo implantation if you eat mussels preserved in oil every two days. In addition, increased sex drive increases the chances of a good conception.
Important! The protein contained in the pulp of these molluscs is decomposed during fermentation into acids, which negatively affect the elasticity of the cartilage tissue. This food is contraindicated for people suffering from arthritis.
How to eat mussels
From an unfamiliar exotic delicacy, this food has turned into a familiar dish, but you need to know how to handle it. Mussels are not the most convenient food, so practice before eating them in public. The ready-made pulp is already served in restaurants cleaned and processed, you can take it off the skewers and eat it right away. Order from drinks, as an option - white wine.
If you got unrefined shellfish, then tongs and a fork must be served with them. The tongs should be held in the left hand and the fork in the right. Squeeze the clam with them and remove the pulp with a fork. You can rinse it in a special bowl of acidified water and only then eat. Soup with shells is eaten in much the same way. First, catch, peel and eat all the clams, and then spoon out the broth with a spoon. 
Raw meat can be eaten without a fork. Take open clams in your hand and suck them out of the shell with a sucking motion. In order not to chomp while doing this, practice a couple of times on shellfish homemade... Pay attention to the liquid that accumulates in the pulp and, when opening the shell, can spray you, the tablecloth and those sitting next to you. This food should not be hastily handled.
Is it possible for pregnant and lactating mothers
This product has different effects on pregnant and lactating women. It is worth noting that infants are especially prone to allergic reactions, therefore, nursing mothers with this product need be careful... Until the child is six months old and his immunity is not strong enough, do not eat these seafood.
After six months, introduce mussels gradually. Eat a few shellfish and watch your baby's reaction throughout the day. If he develops an allergic rash or redness, skip the shellfish for another two to three months. If the reaction is negative, you can increase the portion.
Pregnant women these seafood shown for use... As a source of complete, easily digestible protein and essential amino acids, they serve as a good addition to. Mussels for pregnant women should be of exceptionally high quality. Always check them for freshness and ask the seller for a certificate of sanitary inspection. 
These mollusks filter water, passing both useful and toxic substances through themselves, and some of them accumulate in their pulp. Unscrupulous producers can feed mussels with waste food production instead of quality feed. Such products will not bring any benefit.
In any case, pregnant and lactating women are prohibited from eating raw mussels. Be sure to boil them or steam them for at least twenty minutes. So you exclude the possibility of infection with infectious diseases and worms.
Did you know? In a day, this sea creature is able to pass through itself up to eighty liters of water. Given the tiny size of its body, such a capacity is comparable to the powerful dams of a hydroelectric power station.
What is the difference between mussels and oysters
First, they are distinguished from each other. appearance... In mussels, the shell is small, black, smooth, occasionally overgrown with other mollusks, and they grow in rosettes, attaching themselves in rows. Oysters have a slightly deformed shell, similar to limestone deposits, and are attached to stones in layers - smaller on larger ones. Mussels can move, which distinguishes them favorably from oysters that settle in one place, even if it is polluted, for life. Mussels have a muscular leg that moves their shell and body over rocks. 
Their nutritional value practically does not differ, but they contain more in mollusks with a black shell, and in limestone ones -. Both seafood and others are consumed raw, but mussels are more dangerous in this regard, since they feed on everything, including toxic waste. They should not be consumed by allergy sufferers, and oyster shellfish provoke digestive problems in people suffering from peptic ulcers. The price is also different - oysters are more valuable.
Contraindications and harm
The negative effect of these seafood on the body is due to their specific composition. They are not recommended for people with diseases of the joints and vertebrae, since the protein they contain is processed in the body into uric acid. The acid crystallizes after synthesis and is deposited as a solid phase in the cartilaginous tissues, provoking pain. 
Allergy is another reaction to the protein component of oyster pulp. It is not only straight, but also cross-linked, which means that mussels can harm those who are allergic to wheat protein.
These mollusks filter the water in which they live and accumulate various kinds of toxins. If grown in industrial areas with polluted waters, their meat will contain a high percentage of saxitoxin, which has a paralyzing effect on the nervous system. Therefore, it is so important to buy seafood from a trusted supplier, avoiding Korean and Chinese products.
Did you know? Japan has imparted significant symbolism to these seafood. In Japanese culture, the reliably connected shells of the shell signify a strong union of lovers who create a young family. Not a single wedding celebration in the Land of the Rising Sun is complete without traditional soup from mussels.
The benefits of these seafood can hardly be overestimated. Their unique vitamin and mineral composition is balanced and provides a person with everything he needs. The protein component is easily absorbed, which is beneficial for people with impaired digestion and those who are recovering from a long illness. Mussels have a positive effect on the sexual function of both men and women, increasing the likelihood of a desired conception and a successful pregnancy. Careful selection of a quality product and correct heat treatment will provide good taste these shellfish and make them frequent guests on your table.
Mussels are a species of marine molluscs found in the wild along the coastline. But today they most often come to our table from special farms. They have a strong marine aroma and a dense, almost rubbery structure (when boiled).
2 types are eaten sea mussels- molluscs with blue and green lips. Freshwater mussels are not eaten, but are used exclusively for pearl extraction.
Mussels can be fried, baked, steamed, smoked, and added to fish stew. This seafood is quite popular in many European countries, as well as in the Pacific Rim countries.
Mussel shells are extremely rich in omega-3 fatty acids, vitamins and minerals (B-complex vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc).
But mussels are especially brilliant in terms of vitamin B12, selenium and manganese. Other foods are simply unable to compete with these nutrients.
Vitamin B12 is involved in metabolism, its deficiency often causes fatigue and depression, feeling of loss of strength and loss of energy.
Selenium is critical for a healthy immune system, including the thyroid gland, and manganese is essential for bone health and energy production.
100 g of mussels provide 13% daily value vitamin C and 22% iron.
Dietary protein
Nutritionists believe that fresh mussel meat can provide our body with the same amount of high-quality protein as red meat.
Compared with boiled beef, these seafood has significantly less saturated fat, which negatively affects blood cholesterol, about 50-75% of calories, and 2.5 times more complete protein, which is very important for a heart and a slim figure.
For heart health
Mussels are by no means a fatty food, extremely rich in heart-healthy fatty acids, in particular omega-3s.
The American Heart Association reports that polyunsaturated fatty acids, especially those derived from marine fish and shellfish, are potent cardioprotective agents.
They reduce the risk of cardiac arrhythmias, triglycerides and other fatty compounds in the bloodstream.
Eating large amounts of omega-3s on a regular basis fatty acids reduces the risk of heart attacks and sudden death from cardiac arrest.
Source of vitamins B1 and B12
Among useful properties mussels are of particular interest for the large amount of B vitamins, especially vitamin B12 and vitamin B1 (thiamine).
One standard serving of mussels (100 g) can provide 0.16 mg of vitamin B1, or 11% of the daily value. This nutrient is essential for energy production.
100 g of blue mussels contain 12 mcg of vitamin B12, which is double the daily requirement for an adult.
According to the Linus Pauling Trace Mineral Information Center, this vitamin is extremely beneficial for heart and vascular health. In conjunction with folate (folate), it helps to reduce the level of homocysteine in the blood.
Vitamin B12 deficiency is a common cause of megaloblastic anemia, constipation, and some neurological diseases such as dementia in newborns.
Precious minerals
The healing properties of mussels, like most other seafood, are based not only on the content of omega-3 or valuable B-complex vitamins. Traditionally, seafood contains many trace elements. For example, in Pacific mussels, there are at least 30 of them.
The Trace Element Information Center confirms that manganese is needed to normalize metabolism and strengthen bones. It is good that in one serving of mussels you can find 3.4 mg of this trace element, or 170% of the daily value of an adult.
Gastronomic craving for mussels can also save you from iron deficiency anemia. One serving of these shellfish contains 4 mg of iron, or 22% of the daily value. Not bad for an animal product. Other iron-rich food sources include potatoes, lentils, cereals, red meat, and some fruit crops.
The seafood in question also contains 45 mcg of selenium, which is 65% of the established daily value. This mineral protects against malignant growths, neutralizes some carcinogens, and prevents dandruff. Some doctors, including the infamous American Dr. Wallock, consider selenium deficiency the main cause of such a deadly disease as cardiomyopathy. Among other seafood, they are especially rich in selenium.
Harm and toxicity issues
This seafood is susceptible to the same types of bacterial contamination as other seafood.
It is better to cook fresh and live mussels, which react to irritation by closing the shells. Although it is easier for an ordinary consumer to find on sale already peeled and boiled in water, and then frozen mussels. Also quite usable product.
Do not forget that mussels can collect poisonous from the bottom of the sea, which grow in their tissues and can be dangerous to humans, causing paralytic poisoning.
Unfortunately, the toxins of these algae are resistant to heat, so the only way to avoid the danger is to buy only trusted brands of mussels. Especially often poisonous "roommates" penetrate into the body of the mollusk in the summer on the coastal territories of the United States.
Many people know that seafood is healthy. After all, they are rich in almost all trace elements that help maintain normal human health.
These seafood include mussels. These bivalve molluscs can be bought at any supermarket or specialty store that sells sea fish and other seafood.
If they are sold in a package, then most often it has information on how to cook them. But what if the mussels were bought without such an inscription?
How to prepare mussels for cooking
- If the mussels are chosen correctly, then they should be tightly closed. Although a small crack between the flaps is possible, which will close immediately, you just have to tap on the sink with your fingernail.
- The shell valves should be smooth, shiny, free of flaws and chips.
- The mussel should smell like the sea, not give off an unpleasant odor.
If all the mussels meet the standard, then they begin to wash them.
Armed with a stiff brush, mussels are washed under running water, removing adhering algae and sand from them.
Then the antennae are removed.
To get rid of the sand inside the shell, the mussels are immersed in a bowl of salt water and left for an hour. Then rinse well again.
They are boiled both in shells and without them.
How to cook mussels (different ways)
Since mussels are made up mostly of protein, they cannot be cooked for a long time. From this they become hard and rubbery.
Boiled mussels are very tender, have a slightly sweet taste and a pleasant "sea" smell. Therefore, when cooking this mollusk, a minimum amount of spices and spices are used so that they do not drown out the natural smell of mussels.
Mussels are added to soup, stews, all kinds of salads. Even pilaf is made of them. But most often they are served as a separate dish as an appetizer.
How to cook fresh mussels
- A little water is poured into a saucepan (a glass of liquid for 300 g of mussels) and put on fire. Bring to a boil and salt.
- Prepared mussels are dipped in boiling water.
- After they boil, cook for 7-10 minutes.
- Once the mussels are open, they are ready.
- With the help of a slotted spoon, they take out the mussels and put them on a dish. Those shellfish that have not opened can be safely thrown away: they are not good for food.
- If boiled mussels are served as independent dish, they are not taken out of the shells. The leaves with boiled clams are placed on a plate and watered lemon juice... Sauce, herbs, beer or white wine are served separately.
- To be added to a salad or other dish, they are freed from the shell, washed in warm water and used depending on the recipe.
How to cook mussels in wine
- Mussels are cleaned of sand and algae, tendrils are removed and washed in running water several times.
- White wine is poured into a saucepan and brought to a boil.
- Mussels are lowered there.
- Cook for 7-10 minutes until the leaves open.
- Take them out with a slotted spoon and put them on a plate. Unopened shells are removed. Mussels are served with creamy or cheese sauce pouring it directly into the sash.
How to brew mussels in beer
- Dark beer is poured into a saucepan and brought to a boil.
- Prepared mussels are dipped into it.
- Cook for 5-7 minutes.
- As soon as the shells open, the clams are taken out with a slotted spoon and laid out on a plate. Sprinkle with black pepper and garnish with lemon slices.
How to cook frozen mussels
Frozen mussels are cooked in the same way as fresh ones.
Method 1
- Water is poured into a saucepan, salted and brought to a boil.
- Frozen mussels are washed in running water and immediately dipped in boiling water.
- Cook for 7 minutes until the doors open.
- Using a slotted spoon, take them out onto the dish. If shellfish are needed without a shell, then they are separated from it and then cooked according to the recipe.
Method 2
- The mussels are thawed first. To do this, they are placed in cold water and leave for one hour.
- Pour water into a saucepan and bring to a boil. Put salt, spices and herbs to taste.
- Mussels are dipped in boiling water in shells and boiled for 7 minutes.
- As soon as the flaps open, the mussels are ready. They are taken out with a slotted spoon and laid out on a dish. The closed mussels are discarded, and the rest are freed from the shell and washed in running water.
- Once the water has drained off, they are ready for further use.
How to boil peeled frozen mussels in wine
- The mussels are thawed at room temperature.
- Wine is poured into a saucepan and brought to a boil.
- Dip the mussels and cook for five minutes.
- Take them out with a slotted spoon and cool them down.
How to boil peeled frozen mussels in milk
- Milk is poured into a saucepan and heated.
- The mussels thawed at room temperature are dipped in boiling milk.
- Cook for five minutes with stirring, adding a little salt.
- Opened mussels are taken out with a slotted spoon and cooled.
How to cook frozen mussels in the microwave
- The mussels are thawed by placing them in cold water for 1-2 hours.
- Rinse under running water.
- Placed in a special form, add spices and herbs. Pour in some white wine or lemon juice.
- Put in the oven, covered with a lid, and cook at maximum power for 10 minutes.
How to cook boiled frozen mussels
These mussels are almost ready and can be eaten immediately after defrosting.
But to give the product a fresher look, the mussels are dipped in boiling water, to which spices and herbs are added to taste, and boiled for 2 minutes.
Then they are thrown back in a colander and, after the water has drained off, they are used for food.
- Thawed mussels should be eaten immediately, as they cannot be re-frozen.
- Mussels are combined with any side dish, so the hostess can safely experiment with them, coming up with new dishes.
- Mussels spoil quickly, therefore ready meal cannot be left on the second day.
How to cook peeled frozen mussels: a recipe with a photo
Ingredients:
1. The main ingredient in the cooking process will be mussels. 
Mussels (Mytilus)
Description
Mussels are marine bivalve molluscs. The shell of mussels is wedge-oval-shaped, smooth (up to 20 cm long), the color is yellowish-green, golden-brown and purple flowers, inside the surface is mother-of-pearl. Mussels live in continuous settlements on coastal stones, feeding on small planktonic animals. These mollusks are very fertile: one female individual throws 5 to 20 million eggs into the water during spawning, from which larvae appear in a day. Mussels easily tolerate fluctuations in salinity and water temperature. They are firmly entrenched in the status of active filter feeders. Passing sea water through themselves, mussels cleanse it of pollution, but at the same time, alas, accumulate various toxins, although without any harm to themselves. Different kinds mussels differ in shape, size and lifespan. For example, the Black Sea mussel lives 5-6 years, the northern 10-12, the Pacific mussel - 30. There are cases of pearl formation in mussels.
Spreading
Mussels live in temperate and tropical waters of the World Ocean, especially widespread in the waters of the Northern Hemisphere. In Russia, mussels are mined in the Black Sea and the Far East. In addition, mussels are not only caught in their usual habitats, but also artificially bred, for example, in Belgium, Japan, France, and Irish sailors were the first to learn to “grow” them in the 13th century.
Application
For culinary purposes, only tightly closed mussels without damaged shells are used. If, after heat treatment, the shells of the mollusk did not open, it is better to throw it away. They eat the muscle (meat part), the mantle and the liquid that is in the shell. Mussel meat is light, tender and soft, has a sweetish flavor. It is boiled (while it exudes a pleasant aroma), stewed in various sauces (creamy, garlic, tomato, etc.), as well as fried (including in batter), smoked, pickled and salted. Mussels go well with potatoes, cereals, pasta, vegetables, mayonnaise. They are used to make soup, cook, pilaf, pasta, soufflé, salads. One of the popular ways to prepare mussels is considered a la mariniere (sailor style) - with wine, garlic and lemon. When using mussels, you need to remember one important rule: the finished dish must be eaten immediately, it cannot be stored, much less reheated, otherwise you can get poisoned. Restaurateurs recommend using sea salt to prepare mussels.
Composition and properties
Mussels surpass beef and fish in the amount of protein. They contain a lot of mineral salts, B vitamins, vitamin D and E, as well as phosphorus and iron. The meat of these mollusks is distinguished by a high content of polyunsaturated fatty acids. In addition, due to the large amount of zinc, some experts consider mussels to be a natural analogue of Viagra. Mussel meat also improves metabolism and strengthens the immune system, it is even recommended for a number of blood diseases.
Contraindications
Mussel meat can cause allergies. In addition, it is not recommended to use it in case of blood clotting disorders.
Interesting fact
In the Belgian village of Erseke, where the world's only "mussel exchange" is located, the Mussel Day (Mosseldag) is held annually at the end of August. On this holiday, there are not enough places in local restaurants, so the mass "eating" of mussels is arranged on the pier at long tables under the tents.
How much to cook mussels
Dip fresh mussels in boiling water and cook for 5-7 minutes until the shells open. Cook frozen mussels for 7-10 minutes.
Calorie content and nutritional value of mussels
The calorie content of mussels is 77 kcal.
Nutritional value of mussels: proteins - 11.5 g, fats - 2 g, carbohydrates - 3.3 g