John Myers
Mussels, also known as “the little man’s oysters”, have a gray to violet-blue shell. They are 5 to 10 cm long and have an elongated oval shape. Their flesh is yellowish. The name of the mussel is not derived from “lousy” but from “moss”. Like moss, mussels like to attach themselves to stones and posts. They are also called scallops.
Origin
Mussels have been cultivated in so-called mussel gardens on the French coast since the 13th century. Mussel cultures can now also be found on the Dutch, German, Spanish and Italian coasts. For the cultures, small shells are collected on artificial collection units and then let them grow to consumption size on lines or posts. Alternatively, one fishes wild mussel banks with so-called dreds, whereby large mussels are consumed, small mussels are sown in prepared areas and later collected. This method is less environmentally friendly and destroys important structures in the Wadden Sea. Around 550,000 tons of mussels are traded in Europe every year.
Taste
Mussels taste mildly aromatic, slightly salty and have a creamy consistency.
Use
A delicacy are mussels, as in our recipe, stewed in white wine with butter, shallots, parsley and pepper – until they open their shells. If there are unopened mussels, remove them. They are often served with finely chopped shallots and sour cream. Bread is served with it. But mussels are also delicious gratinated, as part of our fish soup or in a salad.
Storage
Fresh mussels should be consumed as soon as possible. However, mussels should (if at all) only be frozen when cooked, as the protein in raw frozen mussels decomposes and makes them inedible.
Durability
Fresh mussels in a net and cooked mussels should not be kept in the refrigerator for more than two days. This is different with vacuum-packed (or hermetically sealed) fresh mussels – these can be kept until the use-by date listed. In all cases, the mussels are still alive and must be refrigerated immediately if not prepared immediately.
Mussels are strictly controlled and as long as the vacuum packaging is closed and the cold chain is maintained, nothing stands in the way of enjoyment even after several days. However, you should sort out damaged mussels and test whether the mussels are still alive, and make sure they smell impeccable (of sea and algae). If opened mussels do not react to mechanical stimuli and do not close before preparation, they should be sorted out and thrown away.
Nutritional value/active ingredients
The meat of the mussel provides around 30 percent water, plenty of protein, but few carbohydrates and fat. They contain about 20 kcal per 100 g. Mussels provide us with vitamin B12 and unsaturated fatty acids. The contained omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) contribute to normal heart function. Iron is responsible for the formation of red blood cells and zinc for the maintenance of healthy skin.
What are the dangers of eating mussels?
It has been known for a long time that consumption of mussels and other bivalve shellfish can cause poisoning in humans, with symptoms ranging from diarrhea, nausea, and vomiting to neurotoxicological effects, including paralysis and even death in extreme cases.
Is it healthy to eat mussels?
They keep your heartbeat regular, lower blood pressure, and help blood vessels work as they should. Mussels are rich in the marine Omega-3s, EPA and DHA. If you are trying to lose weight, mussels give you a lot of nutrition without a lot of calories. Prepare the mussels in a way that does not add calories.
When should you not eat mussels?
There’s a long-accepted old wives’ tale that we should only eat shellfish when there’s an ‘R’ in the month. According to the rule, we should only indulge indulge in delicious oysters, clams, and mussels from September through to April and stop eating them completely between May and June!
What do mussel taste like?
Mussels have a very mild “ocean” flavor with a faintly sweet, mushroom-like undertone. Their subtle taste makes them an excellent addition to many dishes, and they will take on the character of the other ingredients they’re combined with.
