Man's connection to nature is what fundamentally defines us. Water - be it rivers, lakes or oceans - is undoubtedly important. Our ancestors have always settled in places where this element and all that it provides were available. From primary need nutrition, of course. Of course there are factors that have changed, but seafood certainly gives us a lot. These include shellfish, which simple option provide food. The blue mussel (Mytilus edulis ), also known as the common mussel, is found in many places. The blue mussel gets its name from its outer shell, which glistens beautifully in the water.
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Why shellfish meat is healthy
Like all seafood, the mussels are also very healthy! It is rich in protein and unsaturated fatty acids. The sterols in shellfish prevent the absorption of cholesterol. They contain nutrients that, such as zinc, selenium, Omega-3 fatty acids, iodine and various vitamins. Seafood is also rich in sodium, potassium, phosphorus, magnesium, calcium and iron. Because they are mostly water, like the human body, they contain minimal calories.
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Also considered an aphrodisiac
The mussel is not very widespread in our country. Our eating habits have obviously adapted to our environment. As the Sea Peoples mainly from the sea, we feed mostly on poultry. That's why, although it's now easily accessible, it's still as a curiosity we see it as. Mainly for special occasions we eat. The taste and the effect, but also the unique atmosphere of eating mussels, are particularly pleasant. This is precisely why blue mussels are often served in a special way. Flavoured with chilli or other exotic spices, the experience can be enhanced even more.
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The blue mussel
The edible blue mussel inhabits the western and eastern coasts of the North Atlantic and the Japanese coast. It is one of the most accessible species of mussels. It can survive even in relatively polluted waters and, once „harvested” by humans, it reproduces rapidly, a distinct advantage. Blue mussels used for food are between 5 and 10 centimetres long, depending on the environment. They typically settle in dense clusters on rocks and breakwaters and are usually all their lives they stay in one place. They are not very mobile. They feed on small organic particles filtered from the water, such as phytoplankton. Blue mussels reproduce easily, so they grow well in aquaculture. So-called „mussel farms” can be found worldwide in Europe, the North Sea, the Baltic Sea, the Netherlands, Norway, Denmark and the United States. The world's largest blue mussel farms are in China.
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Basic rules for preparing mussels
- If you are working with fresh mussels, the first thing to do is to throw out the shell immediately if it is open before cooking.
- Do not eat the mussels left closed during cooking! In a few minutes in the bubbling hot water the shells should open!
- Fresh mussels should always be stored in salt water.
- The mussels must be prepared thoroughly, which means that the shells must be carefully cleaned and peeled.
- Sounds basic, but we need to get a big pot to do it!
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How to prepare the mussels
Since it has been around for a long time, there are countless ways to prepare it. The classic is the simple cooking, garnish and consumption. Many people make it with the traditional white wine sauce, but serving it with tomato sauce is also common. There are plenty of spices to go with it, whether it's parsley or garlic, so you can add home-grown flavours to suit your taste and preferences.
It can be eaten like the Belgians, with chips, like the Italians, as a spaghetti dish, or like the Spanish, just as a tapas. You can make it into a salad like the French, and even paprika it just like a Hungarian. It can be cooked in a bok choy, or simmered with vegetables and root vegetables in a base stock. It's a delicious, versatile ingredient, a Mediterranean favourite that is interesting for everyone, and can be a real dietary staple if eaten on its own.
