Mussels- These are mollusks that live in fresh or salt water. They are long and more elongated than other types.

Mussels must grow for a year to reach the size we see on the shelves. After harvesting, they are washed in a container of sea water to remove impurities.

You need to make sure that the mussels remain alive until cooked: the shells are tightly closed and respond to the touch, slightly opening.

How many calories are in mussels

Mussels are an incredibly nutritious variety of seafood. They are low in calories and fat. In addition, they are rich in protein, high in microelements, vitamins and minerals. 100 grams of mussels cooked under high heat and humidity contain 112 calories, 4 grams of fat, 20 grams of protein, 6 grams of carbohydrates, 1 gram of saturated fat, 48 milligrams of cholesterol and 314 milligrams of sodium. Read more about it in a separate issue.

Mussels are typically cooked in salt water, so they contain higher amounts of this mineral.

Mussels can be smoked, fried, boiled, stewed, grilled or fried in butter or vegetable oil. They are added to almost any recipe as a healthy source of protein. They can be boiled in coconut milk with lots of garlic and hot pepper added for a spicy taste.

What's the best way to cook this seafood?

In order to prepare a fragrant, tasty and healthy dish with mussels, you don’t need to spend a long time at the stove. Such well-known dishes with mussels, such as paella, sea cocktail, are useful with proper nutrition and low calorie diets. Eating protein-rich mussels instead of red meat as part of a low-calorie diet offers weight management benefits.

Also, when playing sports, mussels take an active part in gaining muscle mass, due to their high amino acid content.

You should choose mussels with a hermetically sealed shell without damage. For best results, they are grown on a farm. This keeps the “thinness” of the shell to a minimum.

Before cooking it is necessary clean thoroughly mussels It is recommended to soak them in fresh water so that the water filters out the sand. After soaking, you can use a hard brush to remove sand or other debris from the pulp. Then rinse again with water and dry with a towel before cooking.

To make the mussels' flavor stand out among the many ingredients, you can cook them with shallots and garlic, then add other herbs and spices, as well as lime juice or white wine.

Recipes and calorie content of delicious dishes with mussels

Quick paella with mussels and shrimp

• spoon ;
• 0.5 cups chopped onion;
• 0.5 cups chopped;
• 1 chopped;
• 2 cups brown rice;
• 1 cup chicken broth;
• pinch;
• a pinch of salt;
• a pinch of freshly ground pepper;
• 1 large pinch of saffron;
• 400 grams peeled and cut raw;
• 1 cup green peas;
• 400 grams of mussels (with shell).

Add onion, bell pepper and garlic to the heated oil and cook, stirring, until the vegetables soften. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat, cover for 5 minutes.

Stir in shrimp and peas. Place the mussels on top of the rice in an even layer and cover with a lid. Simmer until the mussels open and the rice becomes soft. Remove from heat and let rest until liquid is absorbed.

Stewed mussels in tomato broth

• spoon ;
• finely chopped garlic;
• 6 ripe, coarsely chopped without core;
• 1 cup of dry wine;
• 1 kg mussels;
• pinch

Heat oil in a large saucepan with a tight-fitting lid. Add garlic and cook, stirring. Add tomatoes and stir for 1 minute. Add wine, stir. Add mussels and cover until all mussels open (3 to 4 minutes). Transfer the mussels to a deep plate. Pour in a spoonful of broth and sprinkle with parsley.

Calorie content – ​​188 calories per 100 grams.

Thai bouillabaisse

• 3 tbsp. l. oils ( or );
• 1 cup diced shallots;
• 4 cloves of chopped garlic;
• 2 tbsp. l. ;
• 1-2 small chili peppers;
• 3 tbsp. l. ;
• liter of chicken broth;
• 4 cups fish vinegar;
• 340 grams chopped cod or halibut;
• 340 grams of raw shrimp;
• 200 grams peeled, trimmed and chopped dry scallops;
• 16 mussels;
• 10 large shiitake mushrooms;
• juice of 1 large lime;
• 1 ripe, peeled and diced;
• 1/4 cup fresh cilantro leaves.

Heat oil in a saucepan. Add shallots, garlic, ginger and chili pepper to taste; cook, stirring, until softened, 3-4 minutes. Add flour, mix well. Pour chicken broth, fish or seafood. Reduce heat and simmer gently.

Carefully place the fish, shrimp, scallops, mussels and mushrooms into the broth. Bring to a low simmer and cook until tender, 3 to 4 minutes. Remove pan from heat and stir in lime juice. Serve with a garnish of avocado and cilantro.

Calorie content – ​​212 calories per 100 grams.

Spanish Tapas

• 2 tsp. any oil;
• 3/4 cup washed chickpeas;
• 8 Cherry tomatoes, halved;
• 1 small chopped;
• 2 cloves of garlic;
• 2 teaspoons chopped fresh;
• a pinch of freshly ground pepper;
• a pinch of saffron;
• 150 g vegetable or chicken broth;
• 1/4 cup sherry;
• 2 kg mussels.

Heat oil in a large saucepan. Add chickpeas, tomatoes, onions, garlic and allspice. Cook until soft. Add oregano, pepper and saffron. Cook for about 30 seconds. Pour in the broth and sherry, stirring and bring to a boil. Add mussels and stir. Boil. Cover with a lid, reduce heat and simmer until the mussels open.

Calorie content – ​​198 calories per 100 grams.

Mussels stewed with apple and fennel

• 2 tsp. rapeseed oil or ;
• 1 tart, thinly sliced, cored green, such as Granny Smith;
• 1 onion, cut into quarters;
• 1 small, thinly sliced ​​onion;
• 2 tsp. fresh or 1/2 teaspoon dried;
• 1 tsp. chopped fresh or 1/4 teaspoon dried;
• 1/4 tsp. ground nutmeg;
• 1/2 cup vegetable broth or chicken broth;
• 1/4 cup dry vermouth or dry white wine;
• 2 kg mussels.

Heat oil in a large saucepan over medium heat. Add apple, fennel and onion. Cook, stirring frequently, until tender, 6 to 8 minutes. Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds. Pour in the broth, stirring. Boil.
Add mussels and stir. Cover, reduce heat and simmer until mussels open, 6 to 8 minutes.

Calorie content – ​​218 calories per 100 grams.

Nutritional value and chemical composition

Mussels are considered a high quality complete protein food, providing the body with 106 g of the highest quality amino acid.

% of the daily requirement indicated in the tables is an indicator indicating how many percent of the daily requirement in a substance we will satisfy the body's needs by eating 100 grams of mussels.

Also found in large quantities in mussels manganese. This mineral is used by the body as part of enzymatic functions, bone formation and the absorption of energy from food. Mussels are also a good source of iron and vitamin C, which helps the body better absorb iron. Iron is an important part of hemoglobin and also helps maintain healthy immune function.

Mussels are a source of large quantities vitamin B12. From one serving the body receives more than the prescribed daily requirement! B12 is important because it is involved in the creation of red blood cells and is also a vital part of the body's many chemicals found in every cell.

Mussels are equally beneficial for both women and men. They help keep hair and nails in perfect shape, and also help avoid catabolism.

How do you choose mussels and what recipes do you use them in? Share on

Mussels (and also mytilids) are the name given to marine bivalve mollusks that live throughout the world's oceans and have been eaten by humans since time immemorial.

The most popular edible mussels for cooking are considered to be Black Sea mussels and, caught in the cold Seas of Japan and Okhotsk, as well as in the northwestern part of the Pacific Ocean, Gray's mussels (or giant mussels).

Every year, during the season of active fishing/collection of these delicious shellfish (at the very end of August), the small Belgian village of Erseke hosts “Mosseldag” (Mussell Day) - a holiday during which people eat valve mollusks in truly huge quantities in local restaurants and cafes. By the way, here is the only “Mussell Exchange” in the world, so there is, as they say, “no end” to buyers (retail and wholesale), as well as tourists.

Now mussels are not only caught in natural habitats, but also artificially grown on special platform farms. And the cost of the meat of such mussels in the refrigerated display cases of supermarkets is somewhat cheaper than the meat of their “wild” counterparts.

Nutritional value and chemical composition of mussels

The nutritional value:

• Calorie content: 77 kcal
• Proteins: 11.5 g
• Fats: 2 g
• Carbohydrates: 3.3 g

• Water: 82 g
• Saturated fatty acids: 0.4 g
• Cholesterol: 40 mg
• Ash: 1.6 g

Macronutrients:

• Calcium: 50 mg
• Magnesium: 30 mg
• Sodium: 290 mg
• Potassium: 310 mg
• Phosphorus: 210 mg
• Sulfur: 115 mg

Vitamins:

• Vitamin PP: 1.6 mg
• Vitamin A: 0.06 mg
• Vitamin A (VE): 60 mcg
• Vitamin B1 (thiamine): 0.1 mg
• Vitamin B2 (riboflavin): 0.14 mg
• Vitamin C: 1 mg
• Vitamin E (TE): 0.9 mg
• Vitamin PP (Niacin equivalent): 3.7 mg

Microelements:

• Iron: 3.2 mg

Mussels are one of the lowest-calorie foods that modern people eat. They are rich in healthy proteins (by the way, there is much more protein in mussels than in any fish or even meat) and contain almost no carbohydrates.

What are the benefits of mussels?

The benefits of mussels are determined by the composition of their meat (muscle), as well as the mantle and shell fluid, which are also used to prepare delicious dishes.

The inclusion of mussels in the diet of a modern person (with regular consumption) provides:

• improvement of metabolism;
• improving immune status.

Mussel meat is a product that can provide fairly reliable prevention of arthritis. And besides, such meat stimulates:

• circulation;
• removing toxins and waste from the body.

Mussel meat is literally saturated with mineral salts, vitamins (here almost the entire group B, as well as vitamins PP, E and D), and microelements. Mussels contain a lot of phosphorus, iron, manganese, zinc and cobalt. High content of iodine, as well as healthy polyunsaturated fatty acids.

Like any seafood, mussels have a beneficial effect on activity . They also improve mood and prevent numerous nervous disorders. Regular consumption of mussels is the key to strong bones, prolonging external youth, and maintaining the natural beauty of skin and hair.

The positive effect of mussel meat, mantle and shell fluid on male potency has been proven. Some doctors even call this product "natural Viagra."

But mussels are not recommended for children, pregnant and lactating women due to some features of their existence that can affect the quality of nutrition of these population groups. So not everyone can appreciate the beneficial properties of mussels.

Why are mussels harmful?

Mussels can be harmful to human health. Especially if they do not undergo mandatory pre-sale preparation (we are talking about mollusks living in their natural habitat). They can interfere with blood clotting and can cause serious allergic reactions.

In addition, the harm of mussels has been proven for patients suffering from gout, since in the human body protein compounds are converted into uric acid, and it can be painfully deposited in the joints.

But in general, mussels have few contraindications. In fact, anyone can eat these shellfish in reasonable quantities. Unless, of course, you have an individual intolerance to seafood.

Features of preparing and eating mussels

Freshly caught mussels, unless they have been artificially grown on special plantation farms, cannot be eaten. They must be kept (and for at least a month) in fresh settling ponds.

The fact is that these valve mollusks are living natural filters, whose mission is to cleanse the natural environment of their own habitat. They are capable of accumulating toxins and microorganisms harmful to human health. And they simply need a fairly long quarantine to get rid of their sometimes downright dangerous “baggage.”

When buying mussels in a supermarket, it is better to choose frozen packages. Unless you live near the shellfish farm described above. And you should pay attention to the appearance of the purchase - if the mussels are stuck together in an ice lump, there is a great danger that they were already defrosted at some point. And maybe even spoiled.

Mussels have a rich vitamin and mineral composition, including the product enriched with vitamins A, B1, B2, C, E, PP, minerals calcium, potassium, phosphorus, sodium, magnesium, iron.

The calorie content of mussels in oil per 100 grams (using the example of spiced products from the Baltic Coast manufacturer) is 128 kcal. In 100 g of product:

• 18 g protein;
• 4 g fat;
• 5 g carbohydrates.

Mussels in oil have a lot of contraindications. Their use should be avoided in case of pancreatitis, cholecystitis, exacerbation of diseases of the stomach, intestines, allergic reactions to seafood and oil.

Calorie content of boiled mussels per 100 grams

Calorie content of boiled mussels per 100 grams is 50 kcal. Per 100 gram serving:

• 9.1 g protein;
• 0 g carbohydrates;
• 1.5 g fat.

Boiled mussels retain vitamins A, C, E, B, and the minerals copper, selenium, calcium, potassium, manganese, magnesium, and phosphorus. Boiled seafood is considered the best option for cooking mussels. Such dishes contain a minimal amount of fat and carbohydrates.

Calorie content of baked mussels per 100 grams

Calorie content of baked mussels per 100 grams is 127 kcal. In 100 g of dish:

• 8.1 g protein;
• 0.4 g carbohydrates;
• 10.4 g fat.

To prepare baked mussels you need:

• mix 150 g of grated Russian cheese with 100 g of mayonnaise;
• divide 16 mussels into 2 parts;
• spread the cheese filling onto the mussel halves;
• bake seafood for 15 - 20 minutes at 180 degrees.

Calorie content of fried mussels per 100 grams

Calorie content of fried mussels per 100 grams is 59.1 kcal. In 100 g of fried seafood:

• 0 g carbohydrates;
• 1.62 g fat;
• 11.1 g protein.

Fried mussels contain vitamins B, A, E, C, minerals magnesium, phosphorus, selenium, manganese, calcium, zinc, potassium, copper, sodium.

Calorie content of marinated mussels per 100 grams

Calorie content of marinated mussels per 100 grams is 67 kcal. Per 100 g snack:

• 7 g protein;
• 1.1 g fat;
• 7.2 g carbohydrates.

Marinated mussels are rich in zinc, iodine, copper, cobalt, manganese, vitamins A, E, B, PP.

Benefits of mussels

The following benefits of mussels are known:

• due to its low calorie content, the product is suitable for inclusion in the diet during dieting and weight loss;
• mussels contain a minimal amount of fat and do not contain cholesterol, therefore they are recommended for people who have problems with the vascular system;

• The ability of mussels to speed up metabolism has been proven;
• seafood is good for preventing arthritis;
• mussels have a beneficial effect on blood composition;
• the minerals in the product are necessary for the health of the skeletal system, teeth, and nails;
• mussels increase libido;
• zinc in the product improves male potency.

Damage to mussels

Mussels are contraindicated in case of impaired blood clotting. This is due to the property of the product to thin the blood.

If mussels are grown in heavily polluted waters, their consumption can lead to serious food poisoning. Shellfish are natural water purifiers, so they pass through themselves all the harmful impurities contained in the liquid.

The mussels offered for sale are washed with running water. It is strictly prohibited to eat only caught shellfish, as their meat may contain toxic substances.

When buying mussels, make sure that they do not have an unpleasant odor. In addition, the shell doors must be closed.

Kidney disease is a contraindication to the inclusion of mussels in the diet. Seafood can provoke their aggravation.

The waters of the World Ocean are inhabited by a wide variety of creatures. Some of them, mussels, have long been recognized as tasty and healthy food, despite their unsightly appearance. Initially, they were used as food by poor fishermen who could not afford beef and pork. Later, the nobility tasted the unique subtle taste of these, and mussels appeared on rich tables, complementing the extensive diet. Many people neglect these seafood, disdaining them because of their specific appearance and texture. In this article we will look at the beneficial properties of these bivalves, their significant differences from oyster mollusks and their effect on the human body.

Calories and nutritional value

This is an ideal product for those who maintain good physical shape. Every 100 grams of these shellfish contains only 77 kilocalories.

The benefits of seafood

There is controversy surrounding this food product. Some people believe that high-protein mussel meat becomes indispensable source of proteins and amino acids in the human diet. Others avoid this product because mussels pass surrounding water through their bodies to obtain food. This leads to the accumulation of toxins and heavy metals from the environment in their pulp.

For men

The functioning of the nervous and muscular systems depends on the intake of vitamins and minerals into the body, in particular. Mussels are a reliable source of these vitamins. They strengthen muscle connections, establish neural connections, and therefore the male body is restored. 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 has improved spermatogenesis.

Did you know? Oysters were first included in the official classification of marine organisms in 1758. In 1822, they were assigned a separate order among bivalves. It is noteworthy that they have been known to mankind for a long time. Twelve thousand years ago, American Indians ate them, deliberately growing them on makeshift river and lake farms.

Organic folic acid is responsible for metabolic processes in the tissue cells of the human body. It normalizes them - genetic information is more reliably protected, and the likelihood of healthy offspring increases. Iodine, which is found in abundance 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 mollusks 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 blood vessels are strengthened, the blood supply to the cavernous bodies of the genital organ is more intense, and the erection increases. The prostate gland, or prostate, which is 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 mussel pulp, strengthens its own, reduces the level of harmful things by increasing the level of useful ones. The low calorie content of these shellfish, as well as their ability to speed up metabolism, help quickly get rid of extra pounds on a specially designed diet.

The vitamin composition of these seafood promotes beauty, skin health and strength. Vitamins also improve complexion, get rid of facial expressions, 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 sexual desire increases the chances of a good conception.

Important! The protein contained in the pulp of these mollusks is decomposed during fermentation into acids, which negatively affect the elasticity of 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. Ready-made pulp is already served in restaurants cleaned and processed, you can remove it from the skewers and eat it right away. For drinks, order white wine as an option.

If you got unshelled shellfish, then tongs and a fork must be supplied to them. The tongs should be held in your left hand and the fork in your right. Pinch the clam with them and remove the pulp with a fork. You can rinse it in a special bowl with acidified water and only then eat. Conch soup is eaten in much the same way. First, catch, clean and eat all the shellfish, and then use a spoon to scoop out the broth.
Raw meat can be eaten without a fork. Take open shellfish in your hand and drink them from the shell with a sucking motion. To avoid slurping, practice a couple of times on home-cooked shellfish. Pay attention to the liquid that accumulates in the pulp and, when opening the shell, can splash you, the tablecloth, and those sitting next to you. This food should not be handled hastily.

Is it possible for pregnant and nursing mothers

This product affects pregnant and breastfeeding women differently. It is worth noting that infants are especially prone to allergic reactions, so nursing mothers should use this product be careful. Until the child is six months old and his immunity is strong enough, do not eat these seafood.

After six months, introduce mussels gradually. Eat a few shellfish and observe your baby's reaction throughout the day. If he develops an allergic rash or redness, avoid shellfish for another two to three months. If the reaction is negative, you can increase the portion.

Pregnant women these seafood indicated for use. As a source of complete, easily digestible protein and essential amino acids, they will serve as a good addition to. Mussels for pregnant women must be of exceptional quality. Always check them for freshness and ask the seller for a health inspection certificate.
These mollusks filter water, passing through both beneficial and toxic substances, and some of them accumulate in their pulp. Unscrupulous producers may feed mussels with food production waste instead of quality feed. Such products will not bring any benefit.

In any case, pregnant and lactating women are prohibited from consuming raw mussels. Be sure to boil or steam them for at least twenty minutes. This way you will eliminate the possibility of infection with infectious diseases and worms.

Did you know? This sea creature is capable of passing up to eighty liters of water per day. Given its tiny body size, this capacity is comparable to powerful hydroelectric dams.

What is the difference between mussels and oysters

Firstly, they are distinguished from each other appearance. Mussels have a small, black, smooth shell, occasionally overgrown with other mollusks, and they grow in rosettes, attached in rows. Oysters have a somewhat deformed shell, similar to limestone deposits, and are attached to the rocks in layers - smaller ones on larger ones. Mussels can move, which sets them apart from oysters, which settle in one place, even if it is polluted, for life. Mussels have a muscular leg that propels their shell and body over rocks.
Their nutritional value is practically the same, but mollusks with a black shell contain more, and limestone mollusks contain more. 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 valued higher.

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 cartilage tissue, causing pain.
Allergy is another reaction to the protein component of oyster pulp. It can be not only direct, but also cross, 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 they were raised in industrial areas with polluted waters, their meat will contain a high percentage of saxitoxin, which has a paralyzing effect on the nervous system. This is why it is so important to buy seafood from a trusted supplier, avoiding Korean and Chinese products.

Did you know? Japan has attached significant symbolism to these seafoods. Securely connected shell flaps in Japanese culture signify a strong union of lovers creating a young family. Not a single wedding celebration in the Land of the Rising Sun is complete without traditional mussel soup.

The benefits of these seafood are difficult to overestimate. Their unique vitamin and mineral composition is balanced and provides a person with everything necessary. The protein component is easily digestible, which benefits people with impaired digestion and those recovering from a long illness. Mussels have a positive effect on the sexual function of both men and women, increasing the likelihood of desired conception and successful pregnancy. Careful selection of a quality product and proper heat treatment will ensure the good taste of these shellfish and make them frequent guests on your table.

Mussels Mollusks 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 fertile - during spawning they release up to twenty eggs, and within a day they form viable larvae.

Mussels are a valuable seafood product and an exquisite delicacy. They are absolutely immune to living conditions and live in large groups, attaching to stones

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

The benefits of mussels lie in their unique composition and a huge number of substances that are beneficial 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 there are only 2-3 grams of fat and carbohydrates in mussels.

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

Damage to mussels

Along with shrimp and oysters, mussels play an important role in the ecosystem of the World Ocean, being its natural purifiers and filters. They exist in any environment, without reacting to temperature changes or the salinity level of the reservoir.

A dangerous poison, saxitoxin, accumulates in mussels, which can cause nerve damage to the body.

Tons of water pass through one mollusk, leaving millions of microorganisms, not always beneficial, on its pearlescent walls and insides. This is the harm of mussels. They are reservoirs of toxic substances secreted by the simplest microorganisms of the ocean. If mussels are consumed incorrectly, the concentrated poison, which is called saxitoxin, has a detrimental effect on 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 prevent harm to mussels, conscientious producers keep them in special conditions before sending them for sale. They are left in clean running water for more than a month (then these mollusks are completely free of toxic components), and only then are they frozen and packaged. Basically, all shellfish that arrive on store shelves are peeled and boiled. Such seafood is completely suitable for consumption.

Freshly caught mussels should absolutely not be cooked or consumed by yourself! The dangerous toxins contained inside the shellfish 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 entire body!

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 responsible for normal metabolism in the body.

Eating mussels enriches the body with beneficial vitamins and elements, reduces the risk of cancer and improves potency

Mussel meat has a number of beneficial 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 cancer Improving the functioning of the circulatory and cardiovascular systems Normalizing digestive functions Strengthening the skeletal system

In addition, mussels take pride of place on the list of popular aphrodisiac foods. Eating this delicacy increases potency, improves sexual function and ignites passion in men.

Mussels have a special effect on a woman’s body. The valuable microelements 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 this aromatic delicacy, you can find unpeeled, live shellfish on sale.

You should be very careful when preparing live mussels in their shells. And boiled-frozen shellfish are absolutely harmless and ready to eat Important!

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They need to be prepared with special care and caution, following a number of simple rules:

Before cooking, all shells must be placed in cold water, and then, with a sharp knife, cut off all deposits and protrusions formed during their growth. To completely exclude harm to mussels, you need to carefully examine each of them - the valves must be tightly closed and have no visible damage. The suitability of shellfish can be checked in this way: when immersed in cold water, the 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 made from these seafood must be prepared on the day they are purchased, as the very next day they become unfit for consumption. Closed and washed mussels need to be boiled over high heat. Ready-to-eat shellfish open and emit a pleasant, rich aroma. If the shellfish shells do not open after boiling, they cannot be consumed. Shelled mussels are used to prepare soups, individual dishes, salads, they are stewed in wine, fried and grilled. Shellfish are served in shells or the meat is removed from them and added to various dishes.
The most delicious are mussels as a separate dish - this is a delicacy for real gourmets

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

Shellfish meat goes well with lemon juice, rice, spaghetti, white wine, cheeses, chicken and vegetables. But it is best to eat 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 sea 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-shaped shell (see photo). The color of the shell may vary depending on where it lives. 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 shellfish differs significantly. In addition, oysters have a muscle that holds the valves together, while mussels do not have such muscles, which makes opening the shell much easier. 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 their habitat, shape and color. Thus, the Black Sea mussel lives or is grown in the Black Sea. The edible mussel comes from the Atlantic Ocean, and 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, you first 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 and then prepare a tasty and healthy dish.

The first thing you should pay attention to is the integrity of the mussel shell. It must not be damaged, scratched or cracked. Also, the shell should be closed, since open mussels cannot be stored for a long time. If you do not hear a loud click 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 the 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 stale. The mussels you buy should smell only of the sea or iodine, but not other foreign odors. Be suspicious of mussels that weigh too much. It is possible that there may be sand inside the sink.

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

How to cook and 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 spoil. Before cooking, you should always open the mussels, remove the shellfish and rinse it thoroughly in water to remove any dirt and sand that may be contained there.

Next, the mussels should be boiled 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 don't overdo it. Cook the mussels for at least seven minutes if they are fresh, and for at least ten minutes if they are frozen.

You can also cook mussels in the sink, but to do this you will need to rinse them thoroughly, then put them in boiling water and boil for about ten minutes. After this, you will need to drain the water, boil new water, add spices, and put the mussels in 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 make paella, salad, soup, puree, sauce with them, you can stew them, fry them or marinate them. In any case, you need to eat mussels 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!

Benefits and harms

The benefits of mussels are undeniable, since, 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 microelements in mussels, they have a beneficial effect on the human immune system, help in the treatment of colds or viral diseases, and have a positive effect on blood vessels and the process of hematopoiesis in general.

Also mussels have long been 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 low.

Mussels can only cause harm if this product is overused. Mussels are beneficial only if you eat them wisely.

Composition of mussels

The energy composition of mussels explains their usefulness to us. These shellfish contain a large amount of vitamins, such as A, E, C, D and the B group of vitamins. In addition to them, mussels contain various microelements: 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 obtained from the depths of the sea. It has such a rich vitamin composition and original taste that even the ancient Greeks consumed 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 molluscs 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 intertidal zone, where sandy or rocky soils predominate. During low tide, shellfish thrown ashore are attached to small rocks in groups, thereby reducing overheating. After all, in summer, water evaporation 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-like shape; on average, their size ranges from 3 to 7 cm. The mussel shell usually has a dark greenish or brown color, the inner surface is covered with a mother-of-pearl layer. The structure of mussels resembles that of a scallop: they also have a bicuspid shape, that is, the inside of the mussels is in two halves of one shell, which opens and closes during the ebb and flow of the tides. Thanks to this structure, mussels manage to survive on the shore until the next tide, because when they are thrown onto the rocks by a wave, the shell valves close tightly, thereby maintaining a sufficient supply of water in the internal 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 ocean cleaners, in other words, they are a filter. In one day, one mussel is capable of passing through about 90 liters of sea water, trapping any bio-debris (plankton and detritus) inside. It is precisely because of the sestonophagic mode of nutrition that some consider mussels harmful to the human body, but scientific research has proven the opposite: zoo- and phytoplankton eaten are processed in finely latticed gills, and then completely absorbed by mussels (i.e., no bacteria reside in mantle cavity of mussels).

Mussels can often be confused with scallops, because they are both very similar in appearance and lead approximately the same lifestyle. The shell of scallops and mussels is a natural cleanser of the world's oceans. This fact was the impetus for the fact that these mollusks began to be grown artificially to purify and filter sea waters.

Composition and beneficial 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: glucose absorption, energy production, bone tissue building. 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) – is involved 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, is involved 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, and are involved in the formation of the visual system. It has been proven that a lack of these elements leads to emotional disorders (sharp mood swings, rapid fatigue, frequent stress due to trifles). Vitamin E - is involved in metabolism, improves the metabolic process, the elasticity of the skin depends on its amount in the body, this means that with a lack of vitamin E, the aging process accelerates.

The similarities between scallops and mussels lie in the fact that in many respects they have a similar chemical composition. Although from a scientific point of view they have many differences (for example, mussels lead an almost motionless lifestyle, and scallops can move thanks to an impulsive pattern of movements).

Preparing mussels for consumption

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 excess weight. The main element is protein enriched with phosphatides and healthy fat, which has a beneficial effect on the visual system. So, how to clean mussels and cook them at home?

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

Recipes with mussels

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

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

Step 2. Place butter in a preheated frying 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.

This appetizer, combined with lemon juice or wine sauce, will become a real decoration for any table!