Mussels are edible shellfish. Mussel

Seafood, which was once considered exotic dishes, has long become an integral part of the feast: mussels, oysters, snails, shrimps, octopuses, squid, crabs are eaten as part of appetizers and main courses. Sea delicacies are loved for their unusual taste and useful properties. Fans know perfectly well how to handle them, and people who want to try this dish for the first time are faced with the following question: how to cut mussels?

What are mussels

This is a bivalve mollusk with a black smooth shell, which, in addition to the most delicate meat, hides pearls. These marine inhabitants live in all the seas and oceans of the world, they are artificially bred on marine farms. Shellfish should only be eaten fresh. The essence of preparation is simple: they are boiled in a small amount of salted water. Sometimes the product is served smoked, pickled, fried, only without “clothes”; often they act as components of Italian dishes - pasta or pizza.

What is eaten in mussels

The tidbit of the mollusk is hidden under two shell valves - this is a fleshy muscle and a mantle (the insides can be seen in the photo). Delicacy meat is a source of a large percentage of protein, while there are few carbohydrates and fats. Mussels contain many micro and macro elements, vitamins, amino acids, glycogen that are useful for the body. The calorie content of the dish per 100 grams is 77 kcal.

What do they eat with

Mussels are a dish for true connoisseurs to eat in style, although they are already considered an easily accessible food. Dry white wine at room temperature or light beer will serve as an excellent addition to seafood - these drinks will harmoniously emphasize the delicate and salty taste of mussels. Non-drinkers or children are served grape juice. The delicacy is combined with lemon, greens and garlic are present in soups with shellfish. As a side dish, you can choose salads or cereals, such as rice, couscous, bulgur.

How to eat mussels

Shellfish are eaten in different ways - it all depends on the serving of this dish. Their meat is strung on skewers, it can be served in sauce, but, as a rule, it languishes inside the shell, you can see this from photos in various culinary magazines. Mussel meat placed on sticks is eaten directly from them or taken with a fork. In a special soup, shellfish “float” cleaned, if there is a shell, you need to get the meat from there. For unpeeled mussels, you will need tongs and an oyster fork.

in brine

Mussels in brine (canned) are popular when it is difficult to find fresh clams on the shelves. Such a product is used for a variety of salads: for example, you can add canned mussels to iceberg leaves, avocados and boiled eggs. It is correct to eat mussels in oil: they can be seasoned with olive or other vegetable oil. Delicious clams can be combined with pasta or cereals. The advantage of mussels in brine is that they simply do not need to be removed from the shell, they are ready to eat.

in shells

This is a perishable product, so it must be prepared after being caught from the sea or after thawing. If the shell falls apart in your hands, then the product is unsuitable for consumption - you can get poisoned. The clam shells should be slightly ajar after being treated with boiling water. There are a few very simple steps on how to eat mussels in shells:

1. One sash should be separated from the sink - it will serve as a kind of spoon.
2. Separate the wings of the delicacy with your hands (tweezers), remove the clam with a fork, not forgetting the salt and lemon for taste.
3. Pour the sauce inside the sink, bring it to your mouth and actually suck out the contents.

How to eat mussels in a restaurant

For eating any dish, there are rules of etiquette that should be observed at the table. When serving delicious seafood, there must be a bowl of water and lemon, a towel, because you need to wash your hands so that the peculiar smell of seafood does not settle on the skin. To open the “house”, an oyster fork and special tweezers are issued (the photo shows what shape they are). Empty shells are laid on a separate plate.

The tongs should be held with the left hand for convenience, pressing the shell against the plate. With another device in the right hand (a fork), open the sink and gently pry the meat, tearing it off the leg, without splashing the juice. Pour lemon over an open clam and sprinkle with salt, bring the shell to your mouth, draw in delicious meat and juice, while not making extra sounds - this is considered bad manners.

Video

mussels- This is one of the most common types of marine or river mollusks. Currently, there are a large number of special farms where mussels are grown for further sale.

The appearance of mussels is distinguished by a dark oval shell (see photo). The color of the shell may vary depending on its place of residence. Most often, the mussel shell is purple, brown or greenish.

Gourmets around the world love to eat mussels, which vaguely resemble oysters, but the taste of these two mollusks is significantly different. In addition, oysters have a muscle that holds the shells together, while mussels do not have such muscles, which makes it much easier to open the shell. Therefore, the cost of mussels is much lower than the cost of oysters.

Types of mussels

At the moment, there are a large number of different types of mussels, some of which are very difficult to distinguish from each other without opening the shell. But in general, there are three main types of mussels:

• black sea,
• edible
• mussel Gray.

These types of mussels differ in habitat, shape and color. So, the Black Sea mussel lives or is grown on the Black Sea. The edible mussel comes from the Atlantic Ocean, while the Gray mussel comes from Japan. These mussels live at a depth of five meters, the maximum depth is twenty meters.

In order to cook mussels correctly and tasty, first you need to choose them correctly so as not to buy spoiled goods. To do this, we decided to give you a list of recommendations, using which you can choose the right mussels, so that later you can cook a tasty and healthy dish.

• The first step is to pay attention to the integrity of the mussel shell. It must not be damaged, scratched or cracked. Also, the shell must be closed, since open mussels cannot be stored for a long time.
• If a loud click is not heard when opening the shell, this means that the mussel is probably stale.
• If you want to buy frozen mussels, then make sure that they do not stick together in a bag or in a box.
• The color of the clam inside the shell should be white, cream or pink. If you see mussel meat of any other color, this means that the product is not fresh.
• From the purchased mussels should only smell like the sea or iodine, but not other foreign odors.
• Be suspicious of mussels that are too heavy. It is possible that there may be sand inside the sink.

There are several varieties of mussels that can be seen on the market: frozen, canned and fresh. Be very careful when buying so as not to spoil the impression of the dish.

How to cook and how to eat mussels?

There are several ways to cook mussels. First of all, it is necessary to clarify that mussels should be cooked no later than 36 hours after purchase, otherwise they may deteriorate. Before cooking mussels, it is always necessary to open, remove the clams and rinse them well in water to remove dirt and sand that may be contained there.

Next, the mussels should be cooked in a large saucepan. In order to diversify the taste of ready-made mussels, you can add herbs, spices and salt to boiling water. Add everything to your liking, but do not overdo it. Mussels must be cooked for at least seven minutes if they are fresh, and at least ten minutes if they are frozen.

You can also cook mussels in the sink, but for this you will need to rinse them thoroughly, then dip them in boiling water and boil for about ten minutes. After that, the water will need to be drained, boil a new one, add spices, and lower the mussels there again. They will be ready when their shells open on their own.

There are a large number of recipes for dishes with mussels. You can cook with them paella, salad, soup, puree, sauce, you can stew them, fry or marinate them. In any case, you need to eat mussels along with wine, which will perfectly complement their amazing taste. In our article, you can see a photo of the finished dish to make sure that the mussels look very appetizing!

Benefit and harm

The benefits of mussels are undeniable, because, thanks to their unique composition, it is possible to restore damaged sectors of the nervous system and provide the body with the necessary energy. Due to the high content of vitamins and trace elements in mussels, they have a beneficial effect on the human immune system, help in the treatment of colds or viral diseases, have a positive effect on blood vessels and the process of hematopoiesis in general.

Also, mussels have long are a powerful aphrodisiac. Regular consumption of mussels increases sexual desire, and also increases stress resistance. Also, mussels can act as a dietary product, since their calorie content is quite small.

Mussels can cause harm only in case of excessive abuse of this product. Mussels are only beneficial if used wisely.

Composition of mussels

The energy composition of mussels explains their usefulness to us. These mollusks contain a large amount of vitamins, such as A, E, C, D and a group of vitamins B. In addition to them, mussels contain various trace elements: zinc, iron, iodine, potassium and calcium, and many others. Thanks to such a rich composition, mussels can undoubtedly benefit the human body.

Mussels are a family of marine bivalves. In a narrower sense, only the type genus of the family, Mytilus, is called mussels. Representatives of this group live throughout the oceans.

Some (genera Mytilus, Perna, Crenomytilus) are important fishery objects, along with representatives of another family of bivalve mollusks - oysters (Ostreidae). The shells of these mollusks are symmetrical and can close very tightly.

Artificial breeding of mussels is rooted in the deep past. There are special farms for growing mussels. This is an interesting and complex process invented in 1234 by Irish sailors. Previously, sailors lowered oak poles into the sea and planted clams with caviar on them.

Currently, mussels are grown on the seabed, on special platforms or on ropes. After 18 months, the mussels in the colonies reach the desired size and are ready to be harvested.

Useful properties of mussels

Mussel meat is a pure high-quality protein. It is rich in phosphatides. Which have a beneficial effect on the functioning of the liver. These mollusks are quite fatty, but the so-called "healthy" fat, which includes especially useful polyunsaturated fatty acids. These are special substances that improve brain function and restore former visual acuity.

The composition of mussels includes various trace elements, including zinc, manganese, iodine, cobalt, copper, about 20 essential amino acids, as well as vitamins B2, B6, B1, PP, and also. In addition, mussels are an excellent antioxidant. Especially a lot of cobalt in mussels: almost ten times more than in pork, beef and chicken liver.

A scientifically proven fact is that eating this mollusk reduces the risk of cancer, is an excellent tool for the prevention of arthritis. Mussels are also famous for their ability to strengthen the immune system.

The properties of mussels have been proven by clinical trials to resist cancer, arthritis, and also increase the body's immune defenses. Moreover, mussels are a natural antioxidant, since they contain vitamin E, as well as vitamins B and D, trace elements and biologically active substances. In terms of nutritional value, they are often equated with chicken eggs, because the protein of mussels contains all the necessary amino acids.

Mussels are characterized by a pleasant delicate taste, high nutritional value and highly effective medicinal properties, it is useful for improving metabolism, stimulating the process of hematopoiesis, increasing general tone, and strengthening immunity. Mussels are recommended for various blood diseases, increased radiation.

Mussel meat has a high content of glycogen and minerals. This product contains more than 30 different macro and micronutrients, almost the entire group of vitamins, including provitamin D3, a number of enzymes that improve digestion.

Mussel fat is characterized by an exceptionally high content of essential polyunsaturated fatty acids, especially arachidonic, as well as a large amount of phosphatides. Mussel fat contains cholesterol, but since there is very little fat in mussels, therefore, the amount of cholesterol is negligible.

Very often, mussels are cooked on a hot sheet of metal or a small grill set on coals. A kind of barbecue is also made from mussels, stringing marinated meat on wooden skewers. Salads are prepared from mussels, they are marinated, added to roasts and pilaf. There are those who prefer to eat mussels raw. But this is not recommended. This shellfish is in perfect harmony with lemon juice and fine white wine. In such a composition, a real delicacy is obtained.

Dangerous properties of mussels

Mussels are not advised to use for goutbecause, like other mollusks, they are rich in protein compounds that are converted into uric acid. It is she who forms crystals that are deposited in the joints, causing pain.

Mussels can also cause allergies, including cross-allergy, which is due to the similarity of allergenic structures. In addition, do not allow the use of this product in violation of blood clotting.

In nature, mussels are filter feeders and pass a lot of water through themselves (an average of 70-80 liters), purifying the liquid from various substances that are dangerous to all living things and harmful microorganisms. Therefore, after a certain time, a strong nerve poison called saxitoxin accumulates in them. Its large amount is not safe for people, and mussels can cause irreparable harm to the body instead of a positive effect.

Unlike oysters, mussels are eaten all year round. Especially in our country, where this wonderful seafood comes mainly in frozen form. The main thing for us is to learn how to choose high-quality mussels and be able to cook them. And you can make anything from a mollusk: light salads, delicious pasta, soufflé, soup or risotto. Why is he so valued?

Valued for...

Mussels are good for both ladies and their life partners. The former appreciate them for their extremely low calorie content: if a piece of pork or lamb weighing 100 g averages 250-300 kcal, mollusk meat gives only 50 kcal (even shrimp have a higher calorie content and is about 80 kcal). Therefore, you can safely enjoy the good taste and delicate texture of mussels and not be afraid to spoil your figure. For this seafood is also incredibly useful and is a real aphrodisiac.

It's all about the unique shellfish meat, which contains almost no carbohydrates, but has a high concentration of high-quality protein, vitamins B and E (the latter is called "progeny-bearing" by professionals), omega-3 fatty acids, iodine, calcium and magnesium. At the same time, mussels contain little cholesterol and a lot of phospholipids, which have a beneficial effect on liver function. In general, this seafood is incredibly healthy, so you should periodically include it in your menu. True, do not forget that sea reptile poisoning is one of the worst, so choose mussels for your culinary masterpieces very carefully.

Shellfish farm

The shellfish, beloved by many gourmets, called "mussel" is found in almost all expanses of the World Ocean, but mass industrial production is carried out only in some parts of the globe. Let's say that seafood "sails" to our country from China, New Zealand (large green "kiwi" is just from there), there are some Spanish and French products, and almost 50% of shellfish comes from Chilean Patagonia - the southernmost and least populated region of Chile, washed by the cold waters of the Pacific Ocean. The cultivation of mussels on farms is as follows: the fry are raised a little and sent to the ocean, where they hang on ropes, like giant bunches of grapes, and build up their mass within 8-15 months. At the same time, the seafood is not fed with anything - it grows in natural conditions, constantly filtering water and eating valuable plankton. Then the grown mussels are taken out of the ocean and subjected to two procedures: canned or scalded with hot steam and frozen.

More dead than alive

If you are lucky enough to buy fresh mussels, make sure that the doors of all shells are closed. If they are ajar, then the mollusk is more likely dead than alive. You can even hit the shell with your finger - if it reacts and shrinks, then everything is OK, if not - such seafood is dangerous for the stomach. Another important indicator of the freshness of a marine reptile is the absence of a specific smell. Professionals say that good mussels should only smell like the sea. However, in our country, mussels are sold mainly in a boiled-frozen state, so you can understand whether they are fresh or not only after defrosting. better to refuse.

In the sink or without?

Unlike shrimp, which can vary greatly in size, mussels do not have a wide variety of shapes. There are large delicacies (35/40), bearing the fruity name "kiwi", and there are medium-sized clams, of which there are from 40 to 60 pieces per kilogram - they are the most popular. You can buy seafood in a whole shell (it is steamed and vacuum-packed), in a half-shell or a clean fillet. In any case, mussels should not be covered with a very thick layer of ice, and even more so, they cannot have snow and yellow streaks - this indicates that the product has been defrosted and refrozen. The clam meat should be light, voluminous, elastic and have an excellent presentable appearance (black and flabby fillet indicates the old age of the seafood). If you are buying canned food or preserves, be sure to study brine before buying - a brine in which mussels swim. It must be absolutely transparent, it cannot contain blood clots, mold and other foreign inclusions. Do not forget to also check the integrity of the packaging so that the oil does not leak out of the plastic jar and the vacuum bag is not torn. The label on the jar must be glued evenly and carefully, and all the information on it is set out clearly and understandably. If the composition of the product is impossible to read, the letters are blurry and the piece of paper is crooked, then most likely such preserves were made in an underground workshop (they are usually made from defrosted mussels).

Five secrets of cooking mussels

1. The best companion for mussels is white wine. They can be washed down with dishes or used to prepare "mussel" treats.

2. For cooking mussels, it is best to use sea salt. The main thing is to remember that seafood already contains some salt, so do not oversalt your dish.

3. Don't be afraid to combine lemon juice with any seafood, including mussels.

4. The best mussel sauce is extremely easy to prepare. You need to mix olive oil, lemon juice, garlic and herbs.

5. Mussels are combined with absolutely all products - vegetables, dough, meat, chicken, fish and other seafood. However, true gourmets believe that it is best to cook clams in so that other ingredients do not interrupt their taste.

MusselsMollusks with bivalve shells, have an oval shape, and can grow up to 20 cm in length. Mussels live in large groups, tightly attached to coastal stones, and feed on plankton.

The average lifespan of these mollusks ranges from six to twelve years, and the age of Pacific mussels can reach 30 years. Female mussels are very prolific - during spawning they throw out up to twenty eggs, and in a day viable larvae form from them.

Mussels are a valuable seafood and an exquisite delicacy. They are completely immune to habitat conditions and live in large groups, attaching themselves to rocks.

Mussels live in the oceans, especially in northern waters. This delicacy is adored in all countries, and its annual turnover around the world is about 1.5 million tons. The body of the mollusk, or the muscle, which is located between the mother-of-pearl shells of the mussel, is used as food.

The benefits of mussels lie in their unique composition and a huge number of substances useful to humans in any form. This seafood contains the following elements:

Vitamins PP, A, B2, B1, C, E Unsaturated and saturated fatty acids Ash, water Cholesterol Trace elements Ca, Mg, Na, K, P, S Iron

The nutritional value of one hundred grams of the product is low - within 77 calories. The lion's share is made up of proteins (within 11g), and fats and carbohydrates in mussels are only 2-3 grams.

The main world suppliers of this delicacy product are Spain, Australia, Chile and Scotland. Many countries such as Japan, Belgium and France are engaged in the industrial cultivation of mussels. In Russia, the main seafood production is concentrated in Sakhalin.

Harm of mussels

Along with shrimp and oysters, mussels play an important role in the ecosystem of the World Ocean, being its natural cleaners and filter feeders. They exist in any environment, not reacting to temperature changes or the level of salinity of the reservoir.

Mussels accumulate a dangerous poison - saxitoxin, which can cause nerve damage to the body.

Tons of water pass through one mollusk, leaving millions of microorganisms on its mother-of-pearl walls and insides, and not always useful ones. This is the harm of mussels. They are accumulators of toxic substances released by the simplest microorganisms of the ocean. When mussels are misused, the concentrated poison, which is called saxitoxin, adversely affects the body and can cause nerve damage.

Mussels are contraindicated:

In case of severe intolerance to one or more components of the product If an allergy is diagnosed In case of diseases of the circulatory system (blood clotting disorders) In case of gout

To eliminate the harm of mussels, conscientious producers keep them under special conditions before being sent for sale. For more than a month they are left in clean running water (then these mollusks completely get rid of toxic components), and only then they are frozen and packaged. Basically, all the mollusks that enter the store shelves are in a cleaned and boiled form. Such seafood is completely edible.

Freshly caught mussels categorically cannot be cooked and consumed on their own! Dangerous toxins contained inside the mollusk are not afraid of heat treatment and alkaline compounds! Such mussels will only bring harm, not benefit, and the amount of accumulated poisons in the body of a mollusk can be so colossal that it will provoke intoxication of the whole organism!

The benefits of mussels

First of all, this delicious delicacy is a source of high-quality protein. The main benefit of mussels is to enrich the body with polyunsaturated acids and valuable vitamins, which are found in low concentrations in other products. Shellfish are also rich in arachidonic acid, a substance due to which normal metabolism in the body proceeds.

The use of mussels enriches the body with useful vitamins and elements, reduces the risk of cancer and improves potency.

Mussel meat has a number of useful properties, including:

Improving the condition of the epidermis, hair, nails Strengthening the body's defenses Removing harmful deposits, toxins and toxic compounds Treatment and prevention of arthritis Protecting the body from dangerous radicals Reducing the risk of oncology Improving the functioning of the circulatory and cardiovascular systems Normalizing digestive functions Strengthening the skeletal system

In addition, mussels occupy an honorable place in the list of popular aphrodisiac products. The use of this delicacy increases potency, improves sexual functions and kindles passion in men.

Mussels act on the body of a woman in a special way. The valuable trace elements that this product is rich in have a beneficial effect on the reproductive system of women and several times increase the chances of a normal pregnancy.

How to cook mussels

To prepare a fragrant delicacy, you can find unpeeled, live clams in shell on sale.

The preparation of live mussels in shell should be approached very carefully. And boiled-frozen clams are absolutely harmless and ready to eat. Important!

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They must be prepared with special care and caution, observing a number of simple rules:

Before cooking, all shells must be placed in cold water, and then with a sharp knife, cut off any deposits and protrusions formed during their growth. To completely eliminate the harm of mussels, you need to carefully examine each of them - the valves must be tightly closed and not have visible damage. The suitability of mollusks can be checked in this way: during immersion in cold water, mussels should sink to the bottom of the container and not float up. If the shells are damaged or float to the surface 20 minutes after immersion in water, they should be thrown away without regret - the benefits of mussels in this case are very doubtful. Dishes from these seafood must be prepared on the day of their purchase, as the very next day they become unusable. Closed and washed mussels should be boiled over high heat. Ready-to-eat clams open and emit a pleasant, rich aroma. If the shells of mollusks have not opened after boiling, they should not be consumed. Shelled mussels are used to prepare soups, separate dishes, salads, they are stewed in wine, fried and grilled. Clams are served in shells or meat is extracted from them and added to various dishes.
The most delicious are mussels in the form of a separate dish - this is a delicacy for real gourmets

Peeled and frozen mussels are even easier to cook. They need to be thawed, rinsed well and dried. Then place in a saucepan, add butter or vegetable oil. In the process of frying, add the chopped onion and simmer for a few minutes. Add spices, garlic, salt to taste.

Clam meat goes well with lemon juice, rice, spaghetti, white wine, cheeses, chicken and vegetables. But it is best to use mussels as a separate dish to enjoy the taste and aroma of this exquisite delicacy.

mussels- This is one of the most common types of marine or river mollusks. Currently, there are a large number of special farms where mussels are grown for further sale.

The appearance of mussels is distinguished by a dark oval shell (see photo). The color of the shell may vary depending on its place of residence. Most often, the mussel shell is purple, brown or greenish.

Gourmets around the world love to eat mussels, which vaguely resemble oysters, but the taste of these two mollusks is significantly different. In addition, oysters have a muscle that holds the shells together, while mussels do not have such muscles, which makes it much easier to open the shell. Therefore, the cost of mussels is much lower than the cost of oysters.

Types of mussels

At the moment, there are a large number of different types of mussels, some of which are very difficult to distinguish from each other without opening the shell. But in general, there are three main types of mussels:

Black Sea, edible, Gray mussel.

These types of mussels differ in habitat, shape and color. So, the Black Sea mussel lives or is grown on the Black Sea. The edible mussel comes from the Atlantic Ocean, while the Gray mussel comes from Japan. These mussels live at a depth of five meters, the maximum depth is twenty meters.

How to choose?

In order to cook mussels correctly and tasty, first you need to choose them correctly so as not to buy spoiled goods. To do this, we decided to give you a list of recommendations, using which you can choose the right mussels, so that later you can cook a tasty and healthy dish.

The first step is to pay attention to the integrity of the mussel shell. It must not be damaged, scratched or cracked. Also, the shell must be closed, as open mussels cannot be stored for a long time. If a loud click is not heard when opening the shell, this means that the mussel is probably stale. If you want to buy frozen mussels, then make sure that they do not stick together in a bag or in a box. The color of the clam inside the shell should be white, cream or pink. If you see mussel meat of any other color, it means that the product is not fresh. The mussels you buy should smell only of the sea or iodine, but not other foreign odors. Be suspicious of mussels whose weight is too large. It is possible that there may be sand inside the sink.

There are several varieties of mussels that can be seen on the market: frozen, canned and fresh. Be very careful when buying so as not to spoil the impression of the dish.

How to cook and how to eat mussels?

There are several ways to cook mussels. First of all, it is necessary to clarify that mussels should be cooked no later than 36 hours after purchase, otherwise they may deteriorate. Before cooking mussels, it is always necessary to open, remove the clams and rinse them well in water to remove dirt and sand that may be contained there.

Next, the mussels should be cooked in a large saucepan. In order to diversify the taste of ready-made mussels, you can add herbs, spices and salt to boiling water. Add everything to your liking, but do not overdo it. Mussels must be cooked for at least seven minutes if they are fresh, and at least ten minutes if they are frozen.

You can also cook mussels in the sink, but for this you will need to rinse them thoroughly, then dip them in boiling water and boil for about ten minutes. After that, the water will need to be drained, boil a new one, add spices, and lower the mussels there again. They will be ready when their shells open on their own.

There are a large number of recipes for dishes with mussels. You can cook with them paella, salad, soup, puree, sauce, you can stew them, fry or marinate them. In any case, you need to eat mussels along with wine, which will perfectly complement their amazing taste. In our article, you can see a photo of the finished dish to make sure that the mussels look very appetizing!

Benefit and harm

The benefits of mussels are undeniable, because, thanks to their unique composition, it is possible to restore damaged sectors of the nervous system and provide the body with the necessary energy. Due to the high content of vitamins and trace elements in mussels, they have a beneficial effect on the human immune system, help in the treatment of colds or viral diseases, have a positive effect on blood vessels and the process of hematopoiesis in general.

Also, mussels have long are a powerful aphrodisiac. Regular consumption of mussels increases sexual desire, and also increases stress resistance. Also, mussels can act as a dietary product, since their calorie content is quite small.

Mussels can cause harm only in case of excessive abuse of this product. Mussels are only beneficial if used wisely.

Composition of mussels

The energy composition of mussels explains their usefulness to us. These mollusks contain a large amount of vitamins, such as A, E, C, D and a group of vitamins B. In addition to them, mussels contain various trace elements: zinc, iron, iodine, potassium and calcium, and many others. Thanks to such a rich composition, mussels can undoubtedly benefit the human body.

One of the most delicious delicacies extracted from the depths of the sea. It has such a rich vitamin composition and original taste that even the ancient Greeks ate it. Modern people who adhere to a healthy lifestyle and diet have long included mussels in their diet. What are sea mussels, what are their benefits and how to cook them? Let's find out!

scientific definition

Mussels are marine mollusks belonging to the Mytilius family, a class of bivalves. In total, 6 varieties of these organisms are known, among which there are edible species. Mussels live in all seas of the Atlantic, Pacific and Indian oceans. Their habitat is the littoral (tidal) zone, dominated by sandy or rocky soils. At low tide, shellfish thrown ashore are attached to small stones in groups, thereby reducing overheating. Indeed, in summer, the evaporation of water from a large number of mussel shells occurs faster than from the surface of the shells of a small colony.

Distinctive features: size and structure of mussels

Mussels are mollusks that have an elongated wedge-shaped shape, on average their size ranges from 3 to 7 cm. The shell of mussels usually has a dark color of a greenish or brown hue, the inner surface is covered with a mother-of-pearl layer. The structure of mussels resembles the structure of a scallop: they also have a double-leaf shape, that is, the inside of the mussels is in two halves of one shell, which opens and closes during high and low tides. Thanks to this structure, mussels manage to survive on the shore until the next tide, because when they are thrown onto stones by a wave, the shell valves close tightly, thereby maintaining a sufficient supply of water in the inner mantle cavity for several days.

biological purpose

Recently, numerous discussions have flared up on the topic of the benefits and harms of mussels. The fact is that mussels are natural cleaners of the oceans, in other words, they are a filter. During the day, one mussel is able to pass through itself about 90 liters of sea water, holding any bio-garbage inside (plankton and detritus). It is precisely because of the sestonophagous way of eating that some consider the mussel to be harmful to the human body, but scientific studies have proven the opposite: the zoo- and phytoplankton eaten are processed in finely latticed gills, and then completely absorbed by the mussels (i.e., no bacteria sit in mussel mantle cavity).

Mussels can often be confused with scallops, because they are both very similar in appearance and lead approximately the same lifestyle. The scallop and mussel shell is a natural purifier of the oceans. This fact served as an impetus for the fact that these mollusks began to be grown artificially for cleaning and filtering sea waters.

Composition and useful properties

The beneficial properties of mussels are due to the fact that they contain a number of useful trace elements and minerals:

Magnesium (Mg) - is involved in important life processes: the absorption of glucose, energy production, building bone tissue. Potassium (K) - is responsible for the proper functioning of the cardiovascular system and muscle tissue, regulates blood pressure and is involved in the removal of toxins from the intestines. Calcium (Ca) - participates in the formation of bone tissue (teeth, skeleton), its deficiency leads to osteoporosis (brittle bones). Vitamin A - is responsible for the functioning of the immune system, participates in skin regeneration, how effectively the body will fight depends on its quantity with infection and viruses. Groups of vitamins B (B3, B5, B6) - are indispensable in the processes of production, distribution and transfer of energy, participate in the formation of the visual system. It has been proven that the lack of these elements leads to emotional disorders (sudden mood swings, fatigue, frequent stress due to trifles). Vitamin E - participates in metabolism, improves the metabolic process, skin elasticity depends on its amount in the body, which means that with a lack of vitamin E, the aging process is accelerated.

The similarities between scallops and mussels are that in many ways they have a similar chemical composition. Although from a scientific point of view, they have many differences (for example, mussels lead an almost immobile lifestyle, and scallops can move due to an impulsive way of movement).

Preparing mussels for eating

Mussel meat is a dietary product containing only 50 kcal per 100 g of product, so this delicacy is not contraindicated even for those who have problems with being overweight. The main element is protein enriched with phosphatides and healthy fat, which has a beneficial effect on the visual system. So how do you peel mussels and cook them at home?

There are several ways to cook mussels: frying directly on an open fire, boiling in a saucepan, or adding raw to salads. In any case, it is necessary to clean them from the sink. The best way to do this is as follows: first, unspoiled mussels should be selected and soaked in a container of running water to get rid of sand and small debris. After 20 minutes, you can begin the process of cleaning mussels: under running water, use a brush to clean the surface of the shells, and then gently pull the “beard” (this is a cluster of fibers that attach mussels to pebbles).

Recipes for dishes with the addition of mussels

Mussel meat has a delicate taste, which, combined with the right sauce, will not leave indifferent even the most spoiled gourmet. Mussels are becoming more and more popular every day, and in each country they are prepared in their own way. Here are the best mussel meat recipes from world-class chefs!

To prepare fried mussels, you will need 200 g of clams, 1 medium-sized onion, cl. oil - 70 g, herbs, cardamom and some spices (black pepper or Italian herbs).
Step 1. Prepare the mussels, remove the shells. Cut the onion into cubes, add cardamom to it.

Step 2. Put butter in a preheated pan, wait until it melts, and then add mussel meat and prepared onions. Fry over medium heat for no more than 7 minutes. Salt and pepper.

Step 3. Sprinkle the finished dish with herbs and serve hot.

Such an appetizer in combination with lemon juice or wine sauce will be a real decoration of any table!