Mussel

The edible part of the mussel (the most orange surface in the form of shell leaves) is the muscle. The taste of seafood is ambiguous: it varies from sweet to salty, and with each movement of the jaw produces new and new combinations. Mussels are eaten in all sorts of conditions, ranging from raw to dried or canned.

Seafood is also served in radically different locations: in Michelin restaurants and on beaches in the countryside. What is an ingredient and what real benefit or pleasure can a person bring?

General product characteristics

Mussels belong to the genus of marine bivalve mollusks of the family mithilids. Representatives of mussels that humanity uses for food, live mainly in the Atlantic and Pacific. The mollusks especially liked the littoral zone (tidal zone with stones or sand) and the upper sublittoral zone. It is from there that they are caught by fishermen and delivered to land for sale.

Mussel looks like two connected oblong shells. The outer surface of this shell is painted in a dark range of colors: from olive to purple, rolling in black. The dark palette is diluted with slight bright patches and stripes. Average sizes: 8 centimeters length and 4 height.

Edible mussels have one significant difference from other varieties of mollusks. The crown and the front edge of the edible animal are combined, while in other species they are shifted.

The triangular-elongated shape of the shells hides a strong muscle inside – the only animal organ that we eat. The surface of the shell is smooth and shiny, with age it becomes overgrown with other marine life: sponges, bryozoans, balanus and hydroiodine. They destroy the surface and lead to the destruction of the animal. The inner flaps of the shell are perfectly smooth (so as not to damage the muscle) with a mother-of-pearl tint.

Ecology features

All littoral organisms are adapted to adverse environmental conditions, otherwise they would simply not have survived during natural selection. During the ebb tide, the mussel closes its shell tightly. Inside a certain amount of sea water. The liquid enters the mantle plane and already from there the mollusk scoops it in order to maintain vital activity. Sea water reserves are enough for several days.

The tide manages to change the tide, and the mussel opens the sash again and returns to the usual daily routine. Also, animals are able to withstand sharp fluctuations in temperature (both daily and seasonal).

A Brief Historical Reference

Mussels were present in the diet of the ancient Romans (about 70 thousands of years ago). Catch and artificial breeding began in the 13th century in Ireland. A few centuries later, production began on an industrial scale: they created entire farms for growing seafood, export supplies were improved, strong trade relations were established, and new mussels began to grow. Today, the leading countries of the world are engaged in industrial cultivation of mussels: Australia, China, Spain, Scotland, Japan, Belgium, France, Chile.

The people of Belgium are so fond of marine delicacy that the locals decided to organize a mussel festival. It is held annually in late August. All thematic institutions of the country and the coastal areas are filled with celebration, food and customers.

Useful properties of the ingredient

Selenium

Selenium (Se) is one of the most important components of hormones. These hormones work tirelessly every day to make a person feel good and be able to feel happiness. The element helps the body absorb iodine better, faster and more efficiently. This, in turn, guarantees the health of the thyroid gland – the main hormone-forming organ.

Selenium helps to strengthen the protective function of the immune system, protects us from pathogenic microflora. Scientists have found that the element is able to prevent the development of herpes. If the HPV virus has already settled in the body, then selenium minimizes its manifestations and reduces herpes exacerbations to zero.

Doctors point out the importance of eating selenium products after prolonged therapy with “heavy” medications. The element will restore liver cells, improve mineral metabolism, and prevent the development of stones. Therefore, in addition to traditional probiotics, pay attention also to seafood.

The benefits of selenium are most noticeable for women during pregnancy. The element reduces the duration and strength of the manifestation of toxicosis. Instead of languishing from toxicosis, organize yourself an evening in a specialized fish restaurant. In addition, such an event will also cause an emotional discharge. In addition to reducing toxicosis, selenium contributes to the normal intrauterine development of the fetus and significantly improves the well-being and appearance of the mother.

Men should also pay attention to mussels. Due to selena, the male hormonal level is leveled. Androgens and testosterone bring not only unshakable confidence, but also increased libido.

Sodium

Sodium (Na) is the main ion in human blood. In addition, the element maintains the health of the muscular corset, the functionality of nervous activity, and the equal distribution of fluid throughout the body. Sodium is also responsible for the transport function within the human body.

In the process of evolution, man consumed little sodium and our body resorted to a little trickery. Even minimal ingestion of sodium leads to its storage and accumulation. The body specifically holds the element and very carefully consumes it.

Modern man is no longer afraid of sodium deficiency. Only 100 grams of mussels contain 280 milligrams of the item. Now humanity suffers from an excess component:

• edema;
• hypertension;
• kidney disease.

In order not to go overboard with sodium, watch your own diet. The main blocker of sodium – potassium, should be constantly on your menu and balance the balance of power. Do not forget about the dosage of seafood. Allow yourself 2-3 fish meals a week to nourish the body with useful substances and minimize possible risks.

Protein

100 grams of mussels contain about 15 grams of protein. Moreover, seafood protein is absorbed much faster and easier than animal protein from the same beef. Mussel meat is much easier to digest, does not provoke heaviness in the stomach and nullifies abdominal pain, nausea, vomiting, heartburn.

Vitamins and fatty acids

The benefits of vitamins and fatty acids are:

• improving skin condition;
• slowing the aging process;
• free radical release;
• the formation of a strong and beautiful nail plate, hair follicle;
• regeneration of the body.

The chemical composition of seafood

Use of the ingredient in cooking

The meat of mussels (is a muscle) is very tender and soft. It remotely resembles the protein of a chicken or quail egg with a more saturated and harmonious taste. The seafood culinary palette consists of a viscous, sweetish taste, which is replaced by a pleasant sea note.

For food use only tightly closed mussels. Folds must be smooth and complete. Even with the slightest damage, the mollusk becomes unsuitable for human consumption.

Most often, clams are boiled or baked. Heat treatment helps the mussels open up and acquire a milder taste (the overcooked product becomes tough, it is almost impossible to chew it). If the animal did not open the sash during cooking, then it is not used. Nobody eats the sashes themselves, the main delicacy of the mussel is the mantle, the muscle and the liquid that is inside.

How clams are cooked:

• fry in a pan;
• baked on the grill / in the oven / on the fire;
• boiled in broth / wine / plain water with spices;
• marinate;
• canned;
• stewed;
• smoked;
• steam treated.

Recipe for risotto with mussels and shrimp

We need:

• rice – 400 g;
• mussels – 500 g;
• tomatoes – 250 g;
• Shrimp – 350 g;
• onions – 1 pcs;
• white dry wine – 200 ml;
• dry martini – 50 ml;
• vegetable oil to taste – 10 ml;
• vegetable broth (can be replaced with fish or seafood broth) – 1,5-2 l;
• lemon – 1 pcs;
• spices and herbs to taste.

Preparation

Prepare a stewpan, fry chopped garlic in it (with the addition of a drop of vegetable oil for frying).

As soon as the onion becomes soft and begins to turn golden brown, add the rest of the ingredients. Pour wine into the pan, add a few sprigs of thyme, your favorite spices and pour out the main component of the dish – mussels. Leave the mass to simmer for 1-2 minutes, then enter the peeled shrimp.

An important culinary aspect: if you use fresh mussels, then there is no need to salt the dish. Seafood contains a sufficient amount of salt, which they will give to other components. If the mussels were frozen (i.e., a number of properties have already been lost), then salt must be introduced. Try the dish periodically and focus on your taste preferences.

Cover the pot tightly with a lid, set the heat to medium and simmer the contents for about 2-3 minutes. As soon as the mussel doors open, add chopped tomatoes, herbs and, if necessary, spices to the pan. Stir and remove from heat.

In parallel with the preparation of mussels, work on rice. Fry the rice in a saucepan on a drop of vegetable oil. Grains should be completely saturated with oil, filled with taste and aromatic component. Then pour the broth into the stewpan and bring it to a boil. After boiling, reduce the temperature and cook, stirring constantly, until the broth is fully boiled. In the process of preparation, add a glass of martini and spices to taste in the broth.

As soon as the broth boils away, pour the contents of the first saucepan into the rice, pour over the lemon juice and serve immediately until the food has cooled.

How to choose the right mussels

The choice of seafood should be approached as responsibly as possible. Your health directly depends on the quality of the ingredient. Mussels can develop harmful microorganisms or concentrate mercury. In the best case, after such a meal, a person will feel a slight malaise, in the worst case, he will be hospitalized.

If you live far away from seafood sources, then buy frozen mussels. Modern manufacturers use shock freezing. The ingredient is frozen at -40°C and below. The pathogenic microflora immediately dies, and the mussel itself does not have time to feel what happened. The meat remains the same juicy, tasty, nutritious and, most importantly, disinfected.

If you’re lucky enough to find a quality fishmonger or deal directly with a supplier, don’t let your guard down anyway. Inspect the appearance of seafood and storage conditions. If the mussels are stored in an excessive amount of flowing ice, refuse to buy. Ice indicates that the product has been repeatedly frozen and thawed. Mussels automatically lose their beneficial properties and become “empty” in terms of nutrient and vitamin composition. Moreover, re-freezing of thawed foods is prohibited. In the process of repeated defrosting, pathogenic microflora develops in mussels, which makes the gift of the sea unfit for consumption.