Contents
History of mussels
Mussels are small bivalve molluscs that inhabit the entire oceans. Mussel shells close so tightly that in Japan this seafood is considered a symbol of a love union. At the wedding, a traditional soup made from these mollusks is sure to be served.
Mussels were collected and eaten by ancient people. Then they were specially bred by the Irish in the 10th century. They lowered oak trunks into the water, dropping mussels with eggs on them. After a year or two, a colony formed, the mollusks grew up, and they were collected. The colony can grow up to XNUMX meters in diameter.
Mussels can form small pearls: if a particle of sand or a pebble gets inside, mother-of-pearl gradually envelops it to protect the delicate body of the marine life.
The ancient method of collecting mussels is still used by the Eskimos in the Arctic regions. Since the water is covered with a thick crust of ice, people wait for low tide and look for cracks to get shellfish through. Sometimes the Eskimos even go down under the ice to the bottom.
The benefits of mussels
Mussel meat mainly consists of protein, which is easily digestible. Despite their high fat content, shellfish do not become harmful to people who monitor cholesterol levels. Mussels contain precisely polyunsaturated fatty acids, which are required for good brain function.
Mussels are rich in various trace elements: sodium, zinc, iodine, manganese, copper, cobalt and others. They also contain a lot of B vitamins, as well as E and D. Essential antioxidants help restore the health of weakened people, reduce the impact of the harmful oxidative process.
A large amount of iodine makes up for the lack of this trace element in the body. Mussels are especially beneficial for people with underactive thyroid.
“Mussels are a good source of zinc, due to the absence of substances in them that prevent its absorption. Amino acids in the composition of the shellfish improve the solubility of zinc, which is necessary for the synthesis of many enzymes. Zinc is found in insulin, is involved in energy metabolism, so it helps to reduce weight by speeding up metabolism, ”says Gastroenterologist Irina Warsawskaya.
Regular consumption of mussels has been proven to reduce inflammation, strengthen the immune system, which is extremely beneficial for diseases such as arthritis. The meat of this mollusk even reduces the risk of oncology and the degree of exposure to radiation on the body.
The composition and calorie content of mussels
| Caloric content for 100 grams | 79 kcal |
| Proteins | 11,5 g |
| Fats | 2 g |
| Carbohydrates | 3 g |
Harm of mussels
The main danger of mussels lies in their ability to filter water and retain all harmful impurities. One mollusk can pass up to 80 liters of water through itself, and gradually the poison saxitoxin accumulates in it. A large number of mussels collected in polluted water can harm the body. Raw clams are even more dangerous, including due to possible parasites.
When digesting mussels, uric acid is formed, which is dangerous for patients with gout.
“Mussels can also cause allergies, so they must be introduced very carefully into the diet of allergic people suffering from asthma, dermatitis, rhinitis and other similar diseases. The danger is that intolerance to the product may not appear immediately and inflammation of the mucous membranes and swelling will increase gradually, ”warns Irina Varshavskaya.
The use of mussels in medicine
In medicine, mussels are recommended for people with a lack of iodine in their diet, to strengthen the body, weakened by the disease. Mussels are also suitable as a diet food, but not canned ones – their calorie content is significantly higher. In the nutrition of athletes, mussels will also not be superfluous – they contain more protein than beef or chicken, which is important for increasing muscle mass.
Also, various extracts are extracted from mussels, which are later used in cosmetology, adding to creams, masks. Mussel meat hydrolyzate is used as a food additive. This is a concentrated dry protein in the form of powder or capsules, which increases immunity and endurance of the body.
The use of mussels in cooking
Raw mussels are usually not consumed, although there are lovers of eating them sprinkled with lemon juice.
More often, mussels are baked, boiled from them, soup is made, kebabs are made and marinated. Ready-made, after taking the meat out of the shell, seafood can be added to various salads and main dishes. On sale it is difficult to find fresh mussels in the wings, so they are easier to purchase in a peeled and frozen form. The packaging indicates whether they are boiled or not yet. In the first case, the mussels only need to be thawed and washed, you can lightly fry. If the seafood is raw, they should be boiled or fried for 5-7 minutes, but no more – otherwise the consistency of the dish will become “rubber”.
When cooking mussels in shells, they are usually not opened – the wings themselves open from heat treatment.
Mussels in soy sauce
A simple appetizer that can be eaten as an independent dish or added to salads, pasta, rice. From raw shellfish, the dish is cooked for 5-7 minutes, from frozen – a little longer
| Mussels | 200 g |
| Garlic | 2 denticles |
| Oregano, paprika | at the tip of the knife |
| Soy sauce | 15 ml |
| Vegetable oil | 1 Art. a spoon |
Heat the oil in a frying pan, fry the peeled crushed garlic cloves for half a minute so that they give off the aroma of the oil. Then take out the garlic. Next, add mussels without wings to the pan. Frozen can be thrown without first defrosting, but it takes longer to cook.
After frying for 3-4 minutes, pour in soy sauce and add oregano and paprika. Mix thoroughly and simmer for a few more minutes. Sprinkle with lemon juice before serving.
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Norwegian cream soup with mussels
Hearty soup is perfect for the cold season. You can serve it with crackers or croutons, sprinkled with chopped green onions.
| Mussels, peeled | 100 g |
| Fish fillet without bones (any oily) | 150 g |
| Potatoes | 2 piece. |
| Carrots | 1 piece. |
| Cream | 200 ml |
| Butter | 1 Art. a spoon |
| Salt, ground black pepper | to taste |
Boil a liter of water. Cut the fish into large pieces and put in a saucepan, cook for 15-20 minutes. As soon as the fish is cooked, you need to get it, and pour the diced potatoes into the broth and cook until soft.
Melt the butter in a frying pan and fry the carrots, cut into circles. Put the finished dressing into the soup, add the mussels, boiled fish and pour in the cream. Salt, pepper and boil for another 5 minutes.
How to choose and store mussels
When choosing fresh mussels, you need to keep in mind that they are practically not stored, which means that live mollusks can only be purchased in places where they are caught and bred.
Sinks should be tightly closed, the surface is smooth and free from contamination. If the clam is shaken, there should be no sound inside. If the shell opens too easily, then the mussels were already dead at the time of purchase.
The smell should not be unpleasant and pronounced. You should not buy mussels grown in dirty waters – they are a natural natural filter and retain a lot of harmful impurities. Fresh mussels are stored on ice and in the cold for no more than two days, but it is better to use them immediately after purchase.
Frozen mussels are usually already boiled, you should pay attention to their integrity – the clams should not stick together into a lump. Before cooking, they can either be thawed or put into the broth while still frozen. When choosing pickled mussels, pay attention to the composition – there should not be flavor enhancers and preservatives. After opening the package, pickled clams are stored for no more than 1-3 days.