Seafood (8 photos). What do live mussels look like?
Mussels - variety sea mollusks, 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– mollusks with blue and green lips. Freshwater mussels are not eaten, but are used exclusively for harvesting pearls.
Mussels can be fried, baked, steamed, smoked and added to fish soups. This seafood product is quite popular in many European countries, as well as the countries of the Pacific Rim.
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 products are simply unable to compete with them in terms of the presence of these nutrients.
Vitamin B12 is involved in metabolism; its deficiency often causes fatigue and depression, a feeling of loss of strength and loss of energy.
Selenium is essential for health immune system, incl. thyroid gland, and manganese for bone health and energy production.
100 g of mussels provide 13% daily value vitamin C and 22% iron.
Dietary protein
Nutritionists are confident that fresh mussel meat can give our body the same amount of high-quality protein as red meat.
Compared to boiled beef, these seafood contain significantly less saturated fat, which negatively affects blood cholesterol, approximately 50-75% of calories, and 2.5 times more complete protein, which is very important for the heart and a slim figure.
For heart health
Far from being a fatty food, mussels are extremely rich in heart-healthy fatty acids, particularly omega-3s.
The American Heart Association reports that polyunsaturated fatty acids, especially those derived from sea fish and shellfish are powerful cardioprotectors.
They reduce the risk of developing cardiac arrhythmia, the level of triglycerides and other fatty compounds in the bloodstream.
Eating plenty of omega-3 fatty acids regularly reduces the risk of heart attacks and sudden death from cardiac arrest.
Source of vitamins B1 and B12
Among the beneficial properties of mussels, of particular interest is the presence of a 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. Given nutrient necessary for energy production.
100 g of blue mussels contain 12 mcg of vitamin B12, which is double the daily value for an adult.
According to the Linus Pauling Micronutrient Information Center, this vitamin is extremely beneficial for heart and vascular health. In collaboration with folates (salts folic acid) it helps reduce homocysteine levels in the blood.
Vitamin B12 deficiency is a common cause of megaloblastic anemia, constipation, and some neurological diseases such as neonatal dementia.
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. Seafood is traditionally rich in microelements. For example, there are at least 30 of them in Pacific mussels.
The Trace Element Information Center confirms that humans need manganese to normalize metabolism and strengthen bones. It's good that in one serving of mussels you can find 3.4 mg of this microelement, or 170% of the daily value of an adult.
Gastronomic cravings for mussels can also protect against iron deficiency anemia. One serving of these shellfish contains 4 mg of iron, or 22% of the daily value. Not bad at all for an animal product. Other iron-rich food sources include potatoes, lentils, cereals, red meat and some fruits.
The seafood in question also contains 45 mcg of selenium, which is 65% of the established daily value. This mineral protects against malignant formations, neutralizes some carcinogens, and prevents dandruff. Some doctors, including the notorious American Dr. Wallock, consider selenium deficiency to be the main cause of such a deadly dangerous disease as cardiomyopathy. Among other foods, seafood is 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 shell flaps. Although it is easier for the average consumer to find mussels already peeled and boiled in water, and then frozen. This is also a completely usable product.
Do not forget that mussels can collect poisonous substances from the bottom of the sea, which grow in their tissues and can be dangerous to humans, causing paralytic poisoning.
Unfortunately, the toxins in this algae are resistant to heat, so the only way to avoid danger is to buy only trusted brands of mussels. Especially often, poisonous “cohabitants” penetrate the body of a mollusk in the summer in the coastal areas of the United States.
Mussels: composition, calorie content, nutritional value, benefits, contraindications. How to choose and clean mussels correctly.
Mussels are a very valuable and tasty delicacy product. In many countries, in particular in France, Belgium, and Japan, these mollusks are bred artificially on special farms. This is a very profitable activity (compared to industrial production): it allows you to significantly reduce the cost of meat, while improving its quality. Irish sailors were the first to learn how to “grow” mussels back in the 13th century: they planted shellfish with caviar on oak poles lowered into the sea, and after a year and a half they grew to the required size. In Russia, mussels are caught in the Black Sea and the Far East.
Basic properties of mussels
Mussels are mollusks with an oval-wedge-shaped shell that live in tropical and temperate latitudes of the World Ocean. Different types mussels vary in size, lifespan, taste of meat and shell color: it can be yellowish-green, bright green, golden brown, purple, dark blue and black. The Far Eastern giant mussel, the common edible mussel, the Mediterranean-Black Sea mussel and the Californian mussel (representatives of the genus Mytilus) are suitable for food. It is believed that Black Sea mollusks have more tender and softer meat, while Far Eastern mollusks have coarser meat.
Calorie content and nutritional value of mussels
The calorie content of mussels is about 80 kcal per 100 g. Nutritional value: water – 82 g, proteins – 11.5 g, carbohydrates – 3.5 g, fats – 2 g. Peculiar sweetish taste has Far Eastern mussel meat: it contains more carbohydrates than other types of these shellfish.
Composition of mussels
In terms of protein, mussels surpass even fish. These shells boast rich content essential amino acids, vitamins D, E and group B, omega-3 fatty acids, iron, phosphorus, iodine, magnesium, calcium and cobalt. And thanks to the large amount of zinc, they are useful for men, as they are a strong aphrodisiac. Phospholipids, which are abundant in mussel meat, have a beneficial effect on liver function. It also contains vitamins A, F, C, PP, potassium, sodium, boron, manganese and copper.
The benefits of mussels - beneficial properties
Mussel meat is valued for delicate taste, high nutritional value, low calorie content and numerous medicinal properties. With him regular use immunity increases, brain function improves, the functioning of nerve cells and the thyroid gland, metabolism activates, digestion and liver function improves, strengthens male potency, the likelihood of developing arthritis and atherosclerosis is reduced.
Mussels are good for vision and blood formation, skin, nails and hair. Thanks to high content antioxidants, these mollusks can prevent cancer. The substances they contain help cope with bad mood, apathy, depression, and increased excitability. Mussels are useful for people living in areas with high background radiation and working in hazardous industries. The natural stimulants that these seafood delicacies are rich in help restore strength after illness and heavy stress - mental and physical. It is recommended to eat mussels 2-3 times a week.
Contraindications to eating mussels
In rare cases, mussel meat can cause allergic reaction. It is also not recommended for people suffering from bleeding disorders. Mussel dishes must be eaten immediately; you cannot store them in the refrigerator and then reheat them, otherwise you can get severe poisoning.
How to choose mussels
Today, buying mussels is not a problem. The main thing is to learn how to choose them and prepare them correctly. Mussels with blue and black shells are the most delicious. Their meat is sweet and tender. But when buying these delicacies, you need to pay attention not only to their color and variety, but also to appearance. Try to choose only shells that are tightly closed, never take damaged or broken ones - there is something wrong with them. The shell should be moist, shiny, and not too light. Any foreign, suspicious smell indicates that the product is not fresh. Mussels should smell only of sea water.
When purchasing a fillet, take a close look at the contents of the package: there should be no snow, a thick layer of ice inside, and especially no yellow streaks - this indicates that the fillet was re-frozen. The shellfish meat should look quite presentable: be voluminous, light, and elastic. Flabby and black fillet indicates a decent age of the seafood. If you buy canned food, make sure that the brine in which the shellfish swim is clear and free of mold, blood clots and other foreign matter.
At home, immediately rinse the shells under running water. You cannot soak them or leave them in airtight containers. It is not even recommended to store it in the refrigerator. To prevent the meat from losing its freshness and beneficial properties, it is better to cook it without delay.
How to clean mussels
First, the mussels need to be sorted and washed: discard broken, open, damaged shells, then boil them and only then remove the meat from them. To do this, place the shellfish in a saucepan, pour cold water and put on maximum heat. No need to add salt. When the water boils, the shells will begin to open one by one. You need to wait until the meat curls in the wings. The main thing is not to overcook it. Fresh mussels take 5-7 minutes to cook, defrosted - 7-10 minutes. The remaining broth is poured out: as a rule, a lot of sand and other debris remains in it. And now it’s just a matter of small things: you need to remove the meat from the shells. It comes off very easily. Often inside there are beards of algae, pebbles, pieces of broken shells, grains of sand - all this needs to be removed.
Mussel meat is a “cocktail” of useful substances, a delicious delicacy, a valuable dietary product, the main thing is that it is fresh and grown in favorable regions. Therefore, you should always buy mussels from trusted places, carefully sort and wash them, cook and eat them immediately. Let the mussels on your plate always be fresh, tasty and healthy!
Especially in our country, where this wonderful seafood comes mostly frozen. The main thing is to learn to choose quality mussels and know how to cook them. And you can make anything from a shellfish - light salads, delicious pasta, soufflé, soup or risotto.
Appreciated for...
Mussels are good for both ladies and their life partners. The former value them for their extreme low-calorie content: while a piece of pork or lamb weighing 100 g averages 250-300 kcal, shellfish meat provides only 50 kcal (even shrimp have a higher calorie content, about 80 kcal). So you can safely enjoy good taste and the delicate consistency of the mussels and not be afraid to ruin your figure. For men, this seafood is also incredibly healthy and is a real aphrodisiac.
It's all about the unique mollusk 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 polyunsaturated acids, iodine, calcium and magnesium. At the same time, mussels are low in cholesterol and high in phospholipids, which have a beneficial effect on liver function. In general, this seafood is incredibly healthy, so try to include it in your menu periodically. However, do not forget that poisoning by sea reptiles is one of the most terrible, so choose mussels for your culinary masterpieces very carefully.
Clam farm
The mollusk called mussel, beloved by many gourmets, is found in almost all areas of the World Ocean, but mass industrial production is carried out only in some parts of the globe. Let’s say that seafood “sails” into our country from China, New Zealand (large green “kiwis” are 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. Cultivation of mussels on farms works like this: the fry are grown a little and sent to the ocean, where they hang on ropes like giant bunches of grapes and increase their mass over the course of 8-15 months. At the same time, the seafood product is not fed with anything - it grows in natural conditions, constantly filtering the water and feeding on 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 all shells are closed. If they are slightly open, it means that the mollusk is more likely dead than alive. You can even hit the shell with your finger - if it reacts and contracts, then everything is “ok”, if not, such seafood is dangerous for your stomach. Another important indicator freshness sea reptile- absence specific smell. Professionals say that good mussels should smell only of 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. This means that before cooking, take them out of the freezer and thaw them at room temperature and give it a good sniff. If you feel even a slight odor, it is better to refuse the delicacy.
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 gourmet ones (35/40) wearing fruit name“kiwi”, and there are medium-length 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), half shell, or a clean fillet. In any case, the mussels should not be covered with a very thick layer of ice, and even more so there cannot be snow or yellow streaks on them - this indicates that the product has been defrosted and re-frozen. Shellfish meat should be light, voluminous, elastic and have an excellent presentable appearance (black and flabby fillets indicate the old age of the seafood). If you buy canned food or preserves, before purchasing, be sure to study the brine - the brine in which mussels swim. It must be absolutely transparent; there cannot be blood clots, mold or other foreign matter in it. Don’t 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 information on it must be clearly and understandably presented. If the composition of the product is impossible to read, the letters are blurry and the piece of paper is held crookedly, then most likely such preserves were made in an underground workshop (they are usually prepared from defrosted mussels).
Fillet soufflé
Considering that almost all the mussels that are on our shelves are already cooked and ready to eat, they do not need to be steamed or fried for a long time. You just have to defrost it and put it into use right away. Can be cooked delicious pizza with mussels, pasta in tomato or cream sauce(seafood loves both dressings), make a Spanish paella or cook a soup combined with other seafood and fish. It also turns out very tasty clam fillet soufflé, which is very popular in mining countries healthy seafood. To prepare it, first fry 1/2 chopped onion and 3 crushed garlic cloves in butter. Then add 1/2 sweet pepper, dry paprika, pour in 300 ml of dry white wine and boil for 5 minutes. After this, put 1 kg of mussel meat, 400 ml of cream, 200 g in a saucepan breadcrumbs and cook the soufflé for 10 minutes low heat. Salt and pepper the finished mixture, pour over clay pots or cocotte makers, sprinkle grated Parmesan cheese on top and place in an oven preheated to +180º C for 10 minutes. The soufflé will be covered golden crust and will be ready for tasting.
Shell under cheese
If you manage to buy large or medium-sized mussels in half shells, it is best to simply bake them with garlic and cheese. To do this, first defrost the clam at room temperature. Bye valuable product thaws, make it green garlic oil, thoroughly mixing 100 g of softened butter, 1/2 teaspoon of salt, 2-3 crushed cloves of garlic and a handful of chopped fresh parsley and basil. Then post the result cream mixture for each mussel in the shell, sprinkle it with grated cheese on top and put it in the oven to bake for 10 minutes at +180º C. Such an easy-to-prepare dish can become a real sensation at any family celebration.
Clam salad
If you purchased not boiled-frozen, but canned mussels in oil or own juice, from them you can cook a wonderful light salad. Take any green ones as a basis leaf salads(arugula, lettuce, frisee, iceberg), add canned green peas, fresh bell pepper and cucumber. Season it all with olive oil and place mussels on top without liquid and slices boiled eggs. In general, canned shellfish meat can be safely combined with any other ingredients: white cabbage, boiled rice, various seafood, fresh vegetables and do not use as a dressing vegetable oil, and mayonnaise.
5 secrets for 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 sauce for mussels is extremely easy to prepare. Need to mix olive oil, lemon juice, garlic and herbs.
5.Mussels go well with absolutely all foods - vegetables, dough, meat, chicken, fish and other seafood. However, real gourmets believe that it is best to cook shellfish alone so that other ingredients do not interrupt their taste.
Attitude towards French cuisine among people is ambiguous, and this is especially true for the consumption of shellfish, especially those that are eaten practically alive. Today we want to make a comparison and answer the question of what is healthier than oysters or mussels, which is especially important given their growing popularity. We will also teach you how to distinguish shellfish, you will understand in what form and how best to consume them, you will learn about their composition and beneficial properties.
Learning to distinguish
When going to a restaurant, you want to be fully prepared and know that better than oysters or mussels? First, let's define the concepts and understand how to distinguish them. This is not difficult to do, since these mollusks have few similarities in appearance, and even after our course of “educational education” you will be able to distinguish them. The former look more solid - they are larger in size, have a rougher surface of the shell and have rounded edges, while mussels have sharp edges and the shell is round and smooth.
The lifestyle of these mollusks is also different: mussels attach to stones and other surfaces using a byssus, which means that they can move around in search of food. This cannot be said about the immobile bivalves, which lead a sedentary lifestyle. They live more separately, unlike the first ones, who “layer” on top of each other over the years. Naturally, the differences do not end there, and you will understand this when you find out what is tastier than oysters or mussels.
Composition and beneficial properties
Considering the lifestyle of mollusks living in salty sea water It's usually easy to guess how useful they are, but to say that better than mussels or oysters, you can by studying them chemical composition. Primarily appreciated large number squirrel, varied vitamin composition, including vitamins A, D, some essential B vitamins, as well as niacin and other vitamins.
Like other seafood, they contain a lot of iodine, which is necessary for the thyroid gland, and fluoride, which improves brain function. Also, both test subjects contain other micro- and macroelements in different quantities, while oysters contain more fluorine, and the second shellfish tested is sodium. They are equally useful to humans, they are classified as aphrodisiac products, and they also have other beneficial properties, and what tastes better is up to you.
Rules of consumption
You can talk a lot about what is healthier, and you won’t find a definite answer, but about tastes in in this case you can argue. To understand which is better, you need to do a tasting, but how can you compare? raw oysters with mussels that are subjected to heat treatment. This is due to the fact that the latter tends to absorb all the most negative things from the environment - it is a kind of water filter. It is in order to remove toxic substances that they are processed using elevated temperatures. If you want to understand what tastes better, try to overcome yourself and drink, first, the contents of an oyster shell - the appearance is provocative, but the taste is unique, rest assured.
Hello, Elena!
Mussels are a low-calorie, protein-rich food.
People have been harvesting and farming mussels for hundreds of years.
The fat found in mussels is quite healthy. It has a beneficial effect on human vision and brain. Phosphatides, which mussels are rich in, improve liver function. Frequent use mussels will help fight arthritis, remove harmful substances from the body due to radioactive background, and improve the appearance of your hair, nails and skin. Moreover, mussels improve blood composition and prevent the appearance of malignant tumors.
Today, mussels are more often farmed than harvested. This is more convenient and profitable for both the manufacturer and the buyer. The quality of the meat is better, and the price of mussels is lower.
The most delicious mussels are considered dark blue or black. They are most often grown.
The edible part of the mussel is the muscle and mantle. This is the fleshy membrane inside the shell. The calorie content of mussel meat is so low that they can be considered dietary products.
Mussels are consumed with various sauces after the most different processing. They are boiled, fried, baked, pickled, salted, dried and even smoked.
How to choose the right mussels?
Let's take a closer look.
Try to buy mussels in the store only in the frozen food section, since they can be stored fresh for no more than two hours, unless we are talking about those mussels that were caught and cooked in front of you.
Choosing fresh mussels, it's worth buying only whole shells. There should be no cracks or chips.
The weight of the mussel should correspond to its size. A mussel that is too heavy or light should not end up on your table.
The smell of mussels should be only marine. Once opened, drain the water, trim the muscle with a knife and separate the muscle. If the mussel smells like something else, this is a sure sign that it was stored incorrectly or for a long time.
The sink should only be opened with force. The mollusk muscle in the middle of the shell will contract and slam the valve back. If you could easily open it, it means the product is stale.
If you open the shell, pry it open with a knife and the mussel shrinks, then it is really fresh.
Take a closer look if you buy mussels without shell: the carcass should have a healthy fresh look. Throw away wrinkled and dried specimens.
It is believed that shellfish collected in a month whose name contains the letter “r” are more tasty and meaty. During other months, the mussels are in their breeding season and their flavor loses quality.
Do not cook mussels for too long. They will become rubbery, dry and tasteless.
There are many delicious unusual dishes from shellfish. The most popular are mussels in garlic sauce, in white wine or rice with mussels.
I offer you a universal delicious recipe from mussels, which can be like a separate dish, and become the basis for any other recipe.
Mussels in creamy sauce
Ingredients:
- 400 grams of mussels without shell (you can use frozen ones);
- 10 ml heavy cream;
- 3 cloves of garlic;
- 150 ml tomato juice(or tomato paste);
- 50 g cheese durum varieties;
- Provençal herbs and paprika;
- Salt to taste.
Defrost the mussels and remove the water using a colander.
In a frying pan with hot butter simmer the mussels for about 5 minutes. Add salt, chopped garlic to the mussels, tomato paste, paprika and herbs. Mix well.
Pour in the cream and let it boil.
The dish is ready.
Now you know how to choose the right fresh mussels to cook them deliciously.
Best regards, Evgeniy.
