2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mussels (Bivalvia) are a class of aquatic mollusks that live attached to rocks or other objects, feeding on plankton, which they suck out of the water. The body of mussels is composed of head, torso and leg and is protected by one or two symmetrical shells. The shells are connected by a highly flexible tendon, through which one or two muscles on the inside open or close them.
Hard mussel shells are composed mainly of calcium carbonate. There are thousands of species mussels, distributed throughout the seas and oceans of the world, some of which are freshwater. The most common in our country is the Black Sea Mussel (Mytilus galloprowincialis) (Black Sea Mussel), which unfortunately has been declining in recent decades.
It is found in the Bulgarian shelf of the Black Sea, and the most productive layer is between 3 and 10 m deep. The shell of the black Black Sea mussel is composed of three layers and contains 90% calcium carbonate. The color is black or dark gray. The inner surface is covered with a mother-of-pearl layer.
Mussels are also called the filter of the sea - they absorb not only good ingredients, but also bad ones. At 17 ° C seawater temperature, the adult black mussel filters up to 3 liters per hour or up to 82 liters of water per day, retaining phytoplankton, detrides and unicellular organisms. At 0 ° C the black mussel is lethargic, does not grow and does not feed.
The most intense periods of growth and nutrition occur in spring and autumn. Black mussel is also the most commonly consumed worldwide. Mussels grown on mussel farms differ from those coming from the Mediterranean or Spain, which are wider and rounder. No less popular than black mussels are Saint Jacques mussels. They are significantly larger and more fleshy and are available from late September to May.
Frozen without shells can be found all year round. They reach 10-15 cm in size, and in one mussel there is about 90 g of hard white meat. The name mussels dates back to the Middle Ages, when worshipers of Saint-Jacques de Compostela collected mussel shells on the beach and hung them on their clothes as a sign that they had visited the holy place.
Saint-Jacques inhabit a depth of 5 to 40 m on the sandy bottom of the Atlantic coast of France and Spain. Later, their exceptional taste became a real discovery for fishermen, until we reach today, when Saint Jacques is loved by French cuisine, and more.
Composition of mussels
In terms of protein content, mussels and beef are almost the same, with the difference that mussels contain 11 times more calcium and 2 times more phosphorus, 4 times less calories and up to 11 times less fat. The meat of the Black Sea mussels makes up 20 - 32% of their mass. The chemical composition of meat in percent is water - 85%; fat - 1, 5%; protein - 8%; carbohydrates - 2, 3%, of which 0, 5% glycogen.
Mussels have enviable levels of B vitamins (B1, B2, B12) and C, rich in phosphorus, calcium, iron, copper, manganese, iodine, cobalt and arsenic. Mussels are far cheaper than oysters, but on top of that they are a more complete food. They contain much more Omega-3 fatty acids than any other crustacean. 100 g of mussels contain about 137 kcal.
Selection and storage of mussels
Fresh black mussels are shiny and tightly closed. When buying mussels, make sure they are really fresh and de facto alive. Shellfish must be closed, with no broken sections. If they are open - they are not fresh and pose health risks.
A sign that the mussels are fresh is the pleasant fresh aroma of the sea. If they emit a rather heavy odor, do not buy them. If there is a small crack between the two shells, tap the clam with your finger - if it closes, it means it is fresh. Do not use mussels that remain open after this test.
In recent decades, more and more mussel farms have sprung up in Bulgaria and in Europe (and all over the world). Due to the increasing pollution of the oceans and seas, it is good to buy mussels from farms, not from random fishermen. Sea mussels often contain quite harmful and heavy particles.
The uncleaned mussels can be kept packed in a large plastic bag. They should not be able to open, because in this way they will lose fluid. It is best to cook the mussels you just bought the same day, but in damp towels or newspapers in the lower compartment of the refrigerator, you can keep them for 3-4 days. Mussels need to breathe.
Culinary use of mussels
Before you start cooking the mussels, rinse them and soak them for 20 minutes in cold water - this way they will expel sand, salt and any particles of themselves while breathing. The mussels are then cleaned with a brush under running water, removing everything from their shells. Another way to clean the shells is to scrape them between your palms with sea salt and rinse them under water.
The next step is to pluck the mussel's chin by pulling hard. The mussels are then ready for culinary use. Always cook the mussels in a large pot. Once opened, their volume triples, and the open clam is ready and must be removed.
Usually 500 g mussels with the shells are enough for 1 serving of main course. A popular way to prepare mussels is to stew them with butter, white wine, onions, garlic and spices. Mussels combine quite well with devesil, garlic, onion, black pepper and others.
There are countless ways to prepare them - stuffed, steamed and then included in various dishes, stewed, baked. Mussels without shells are one of the main ingredients of the famous Paella, but they are also used with various salads, stews with seafood, they go well with rice and other legumes, Italian pasta, etc.
The soup from mussels is a real delight for the palate, and the mussels of the tin are a romantic memory from the recent past on the native Black Sea coast, which, unfortunately, we can rarely touch.
Saint Jacques mussels are often served American - with white butter, or Provencal - steamed or skewered. They are considered a gourmet dish of the unique French cuisine.
Particularly tasty, they are considered a delicacy, with a slightly sugary and extremely fine taste that does not tolerate prolonged culinary use. Mussels often take seconds to cook. They can also be eaten raw - marinated in olive oil, with lemon juice or as an ingredient in salads.
Recipe for mussels in French
: mussels - 2 kg fresh and cleaned; parsley - 4 tbsp. chopped fresh; salt - 1 tsp.; white wine - 230 ml dry; garlic - 3 cloves, cut into thin slices; onion - 1 shallot or plain, finely chopped; oil - 120 g.
Preparation: In a large pan, heat half the oil and fry the onion and garlic for 2 minutes. If there are mussels that do not close when pressed or have broken shells, remove them. Pour the remaining mussels into the pan together with the wine and season with salt and pepper.
Cover and simmer for about 3 minutes, shaking the pan periodically. Remove the prepared dissolved mussels and place them in separate deep plates. Add the remaining butter and parsley to the pan with the remaining sauce. Wait for the oil to "light up" and pour it over the mussels. Serve the mussels in French with fresh baguette circles.
Benefits of mussels
Mussels are valuable and healthy seafood that we should not deprive ourselves of, as long as we are sure of their quality. Phosphorus in mussels helps our body maintain acid balance and regulate the energy metabolism of cells. Phosphorus is good for the nervous system, brain, bones and teeth, as well as for the whole physiological process. Mussels are a "food of happiness" and chase depression.
These seafood are rich in zinc, which helps our sunburned skin not to become dehydrated. Iodine in mussels is important for the thyroid gland. Seafood is known to be many times lower in calories than the meat of mammals we are used to eating. This makes mussels a diet food suitable for weight loss diets.
Chinese traditional medicine recommends mussels against hair loss. It is also a well-known fact that mussels are an aphrodisiac and cause sexual appetite.
Damage from mussels
Poisoning with unfit for consumption mussels or simply poorly prepared, are not uncommon. In addition, mussels are not a recommended food for people with a sea allergy.
