{"id":30958,"date":"2022-10-11T09:28:00","date_gmt":"2022-10-11T07:28:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=30958"},"modified":"2023-01-19T15:13:04","modified_gmt":"2023-01-19T14:13:04","slug":"fekete-kagylo-egeszseges","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/fekete-kagylo-egeszseges\/","title":{"rendered":"Why and how to use one of the world's healthiest ingredients"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Raw materials and food from the seas and oceans are extremely healthy. It is no coincidence that cultures where fish consumption is traditional have much lower rates of cardiovascular disease. They also have a very exciting and unique flavour.<\/strong><\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Meals are magic with them<\/span><\/h3>\n\n\n\n

There are many different types of mussels on the market. The dishes made from them are very special in the local cuisine. They can make it unique<\/a> both on the dining table at home and in restaurants. Whether as a side dish, side dish or main course, unique or new flavours<\/a> gives us the gift of food.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Shellfish as a living organism<\/span><\/h3>\n\n\n\n

They lead a mostly sedentary lifestyle, and if they move, they move very slowly. Mostly, they are attached to the seabed and rocks by handholds, so they are less likely to be found in tidal zones. Their shells are divided into an upper and lower shell. They live a so-called filter-feeding lifestyle, which means that they \u201efilter\u201d nutrients from the water that enters through their wide-open shells. There are marine and freshwater species.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

The black mussels<\/span><\/h3>\n\n\n\n

It is slightly wider, but sometimes smaller than its close relative the blue mussel, so they can be crossed. The Mediterranean, the Black Sea and the Atlantic are the best known locations, and it is now found in South Africa, off the coast of the United States and near Hawaii. It is therefore no surprise that it is most commonly found in Italian, Spanish, Portuguese and, of course, French cuisine. indispensable raw material<\/a>a. These organisms can survive even in relatively polluted water, so they could be a very important food source for the future, especially if sustainability is taken into account. It can also be farmed, and it is now common practice to to serve the gastronomy<\/a> your needs. The history of shellfish farming goes back hundreds of years. If you're walking along the coast and see a strange wooden pile design, you're sure to have seen one. It is practised in almost every coastal country in Europe, but Spain, Italy and France are the main countries with large numbers of \u201eshell farms\u201d.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Mussels are among the healthiest ingredients in the world<\/strong><\/p>\n\n\n\n

Like all marine organisms, it is high in protein. It contains significant amounts of unsaturated fatty acids. Mussels contain vitamin B12, which stimulates nerve and brain function, and iron and other hard-to-get minerals. They can be an important source of magnesium and potassium. Shellfish have long been known to have an important effect on the human body in that the so-called sterols they contain can prevent the absorption of cholesterol. Black mussels are rich in calcium, iodine and iron. It is also important to note that, although not scientifically proven, mussels are an aphrodisiac, but they can stimulate desire. <\/strong><\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Preparation of mussels<\/span><\/h3>\n\n\n\n

The most readily available species in our country are blue mussels, black mussels and scallops. Raw mussels should be eaten on the day of purchase. The shell should always be cleaned thoroughly, as there may be many small invisible impurities on the outer surface of the shell. As a general rule, any mussels that are already open before cooking should not be used but discarded. The same applies to those that do not open after cooking. It is important to learn how to store and prepare mussels. If one does not prepare them straight away, it is important to store them in salt water. It is a good idea to remove any protruding parts, the so-called beard. The mussel season is mostly in the autumn and winter months.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

The mussel dishes<\/span><\/h3>\n\n\n\n

The good news is that it's all can be turned into an easy-to-prepare meal.<\/a> Of course, it's not a bad idea to learn the basic operations and cooking techniques, but everything can be mastered quickly. You can amaze your guests and family with fantastic black mussel dishes. The simplest and most common is to saute mussels in butter, make soups, sauces and salads. It's not complicated at all, you simply cook the mussels with some vegetables and add white wine, garlic and fresh parsley. When you cook the mussels, don't be surprised if they cook quickly. As soon as it opens, you can take it out and serve it with the toppings almost immediately. Salads made with mussels are as simple as they are delicious. In the north, they are eaten with toasted or freshly baked crusty bread, while in Belgium they are accompanied by French fries.<\/p>\n\n\n\n

It's simple, nutritious, healthy, and if you only have a little parmesan in the house, throw it on top of the mussels, slice some bread, fresh tomatoes, sprinkle with basil and you've got yourself a royal dinner.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

J\u00f3 h\u00edr, hogy a kagyl\u00f3k \u00e9s a bel\u0151l\u00fck l\u00e9trehozott \u00e9telek k\u00f6nnyen elk\u00e9sz\u00edthet\u0151ek. \u00c1mulatba ejthetj\u00fck a vend\u00e9geket \u00e9s a csal\u00e1dtagjainkat is a fekete kagyl\u00f3b\u00f3l k\u00e9sz\u00fclt fantasztikus \u00e9telekkel. #matuszvad<\/p>","protected":false},"author":14,"featured_media":30980,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,1144,209,216,19,211,212,231,15],"class_list":["post-30958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-feketekagylo","tag-gasztronomia","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMi\u00e9rt j\u00f3 \u00e9s hogyan haszn\u00e1ld fel a vil\u00e1g egyik legeg\u00e9szs\u00e9gesebb alapanyag\u00e1t - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A fekete h\u00e9jas kagyl\u00f3 hi\u00e1nyzik, ha nem eszed. 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