{"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\/sk\/fekete-kagylo-egeszseges\/","title":{"rendered":"Pre\u010do a ako pou\u017e\u00edva\u0165 jednu z najzdrav\u0161\u00edch ingredienci\u00ed na svete"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Suroviny a potraviny z mor\u00ed a oce\u00e1nov s\u00fa mimoriadne zdrav\u00e9. Nie je n\u00e1hoda, \u017ee kult\u00fary, v ktor\u00fdch je konzum\u00e1cia r\u00fdb tradi\u010dn\u00e1, maj\u00fa ove\u013ea ni\u017e\u0161iu mieru kardiovaskul\u00e1rnych ochoren\u00ed. Maj\u00fa tie\u017e ve\u013emi zauj\u00edmav\u00fa a jedine\u010dn\u00fa chu\u0165.<\/strong><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Jedl\u00e1 s\u00fa s nimi \u010darovn\u00e9<\/span><\/h3>\n\n\n\n

Na trhu je ve\u013ea r\u00f4znych druhov mu\u0161l\u00ed. Jedl\u00e1 z nich s\u00fa v miestnej kuchyni ve\u013emi \u0161pecifick\u00e9. M\u00f4\u017eu ho urobi\u0165 jedine\u010dn\u00fdm<\/a> na jed\u00e1lenskom stole doma aj v re\u0161taur\u00e1ci\u00e1ch. \u010ci u\u017e ako pr\u00edloha, pr\u00eddavok alebo hlavn\u00fd chod, jedine\u010dn\u00e9 alebo nov\u00e9 pr\u00edchute<\/a> n\u00e1m d\u00e1va dar jedla.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

M\u00e4kk\u00fd\u0161e ako \u017eiv\u00fd organizmus<\/span><\/h3>\n\n\n\n

V\u00e4\u010d\u0161inou maj\u00fa sedav\u00fd pohyb, a ke\u010f sa h\u00fdbu, tak ve\u013emi pomaly. V\u00e4\u010d\u0161inou s\u00fa pripevnen\u00e9 k morsk\u00e9mu dnu a skal\u00e1m pomocou \u00fachytov, tak\u017ee je menej pravdepodobn\u00e9, \u017ee sa bud\u00fa vyskytova\u0165 v pr\u00edlivov\u00fdch z\u00f3nach. Ich schr\u00e1nky s\u00fa rozdelen\u00e9 na horn\u00fa a doln\u00fa schr\u00e1nku. \u017dij\u00fa takzvan\u00fdm filtra\u010dn\u00fdm sp\u00f4sobom \u017eivota, \u010do znamen\u00e1, \u017ee \u201efiltruj\u00fa\u201d \u017eiviny z vody, ktor\u00e1 sa dost\u00e1va cez ich \u0161iroko otvoren\u00e9 schr\u00e1nky. Existuj\u00fa morsk\u00e9 a sladkovodn\u00e9 druhy.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

\u010cierne mu\u0161le<\/span><\/h3>\n\n\n\n

Je o nie\u010do \u0161ir\u0161ia, ale niekedy men\u0161ia ako jej bl\u00edzka pr\u00edbuzn\u00e1 lastovi\u010dka modr\u00e1, tak\u017ee sa m\u00f4\u017eu kr\u00ed\u017ei\u0165. Najzn\u00e1mej\u0161ie lokality s\u00fa Stredozemn\u00e9 more, \u010cierne more a Atlantick\u00fd oce\u00e1n, v s\u00fa\u010dasnosti sa vyskytuje v Ju\u017enej Afrike, pri pobre\u017e\u00ed Spojen\u00fdch \u0161t\u00e1tov a v bl\u00edzkosti Havaja. Nie je preto prekvapen\u00edm, \u017ee sa naj\u010dastej\u0161ie vyskytuje v talianskej, \u0161panielskej, portugalskej a, samozrejme, franc\u00fazskej kuchyni. nepostr\u00e1date\u013en\u00e1 surovina<\/a>a. Tieto organizmy dok\u00e1\u017eu pre\u017ei\u0165 aj v pomerne zne\u010distenej vode, tak\u017ee by mohli by\u0165 v bud\u00facnosti ve\u013emi d\u00f4le\u017eit\u00fdm zdrojom potravy, najm\u00e4 ak sa zoh\u013eadn\u00ed udr\u017eate\u013enos\u0165. Daj\u00fa sa aj chova\u0165 a v s\u00fa\u010dasnosti je be\u017enou praxou sl\u00fa\u017ei\u0165 gastron\u00f3mii<\/a> va\u0161e potreby. Hist\u00f3ria chovu m\u00e4kk\u00fd\u0161ov siaha stovky rokov do minulosti. Ak sa prech\u00e1dzate po pobre\u017e\u00ed a uvid\u00edte zvl\u00e1\u0161tnu kon\u0161trukciu dreven\u00fdch k\u00f4p, ur\u010dite ste jednu videli. Praktizuje sa takmer v ka\u017edej pobre\u017enej krajine v Eur\u00f3pe, ale \u0160panielsko, Taliansko a Franc\u00fazsko s\u00fa hlavn\u00e9 krajiny s ve\u013ek\u00fdm po\u010dtom \u201emu\u0161\u013eov\u00fdch fariem\u201d.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Mu\u0161le patria medzi najzdrav\u0161ie ingrediencie na svete<\/strong><\/p>\n\n\n\n

Rovnako ako v\u0161etky morsk\u00e9 organizmy m\u00e1 vysok\u00fd obsah bielkov\u00edn. Obsahuje zna\u010dn\u00e9 mno\u017estvo nenas\u00fdten\u00fdch mastn\u00fdch kysel\u00edn. M\u00e4kk\u00fd\u0161e obsahuj\u00fa vitam\u00edn B12, ktor\u00fd stimuluje \u010dinnos\u0165 nervov a mozgu, a \u017eelezo a \u010fal\u0161ie \u0165a\u017eko dostupn\u00e9 miner\u00e1lne l\u00e1tky. M\u00f4\u017eu by\u0165 d\u00f4le\u017eit\u00fdm zdrojom hor\u010d\u00edka a drasl\u00edka. U\u017e dlho je zn\u00e1me, \u017ee m\u00e4kk\u00fd\u0161e maj\u00fa d\u00f4le\u017eit\u00fd vplyv na \u013eudsk\u00fd organizmus, preto\u017ee tzv. steroly, ktor\u00e9 obsahuj\u00fa, m\u00f4\u017eu zabr\u00e1ni\u0165 vstreb\u00e1vaniu cholesterolu. \u010cierne mu\u0161le s\u00fa bohat\u00e9 na v\u00e1pnik, j\u00f3d a \u017eelezo. D\u00f4le\u017eit\u00e9 je tie\u017e poznamena\u0165, \u017ee hoci to nie je vedecky dok\u00e1zan\u00e9, mu\u0161le s\u00fa afrodiziakum, ale m\u00f4\u017eu stimulova\u0165 t\u00fa\u017ebu. <\/strong><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Pr\u00edprava mu\u0161l\u00ed<\/span><\/h3>\n\n\n\n

Najdostupnej\u0161\u00edmi druhmi u n\u00e1s s\u00fa modr\u00e9 mu\u0161le, \u010dierne mu\u0161le a hrebenatky. Surov\u00e9 mu\u0161le by sa mali skonzumova\u0165 v de\u0148 n\u00e1kupu. Last\u00fara mu\u0161le by sa mala v\u017edy d\u00f4kladne o\u010disti\u0165, preto\u017ee vonkaj\u0161\u00ed povrch last\u00fary m\u00f4\u017ee obsahova\u0165 mno\u017estvo mal\u00fdch nevidite\u013en\u00fdch ne\u010dist\u00f4t. V\u0161eobecne plat\u00ed, \u017ee v\u0161etky mu\u0161le, ktor\u00e9 s\u00fa otvoren\u00e9 u\u017e pred varen\u00edm, by sa nemali pou\u017ei\u0165, ale vyhodi\u0165. To ist\u00e9 plat\u00ed aj pre tie, ktor\u00e9 sa po varen\u00ed neotvoria. Je d\u00f4le\u017eit\u00e9 nau\u010di\u0165 sa skladova\u0165 a pripravova\u0165 mu\u0161le. Ak sa nepripravuj\u00fa hne\u010f, je d\u00f4le\u017eit\u00e9 skladova\u0165 ich v slanej vode. Je dobr\u00e9 odstr\u00e1ni\u0165 v\u0161etky vy\u010dnievaj\u00face \u010dasti, tzv. f\u00fazy. Sez\u00f3na mu\u0161l\u00ed je v\u00e4\u010d\u0161inou v jesenn\u00fdch a zimn\u00fdch mesiacoch.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Jedl\u00e1 z mu\u0161l\u00ed<\/span><\/h3>\n\n\n\n

Dobrou spr\u00e1vou je, \u017ee je to v\u0161etko sa d\u00e1 premeni\u0165 na \u013eahko pripravite\u013en\u00e9 jedlo.<\/a> Samozrejme, nie je zl\u00e9 nau\u010di\u0165 sa z\u00e1kladn\u00e9 oper\u00e1cie a techniky varenia, ale v\u0161etko sa d\u00e1 zvl\u00e1dnu\u0165 r\u00fdchlo. Svojich host\u00ed a rodinu m\u00f4\u017eete ohromi\u0165 fantastick\u00fdmi jedlami z \u010diernych mu\u0161l\u00ed. Najjednoduch\u0161ie a najbe\u017enej\u0161ie je dusenie mu\u0161l\u00ed na masle, pr\u00edprava polievok, om\u00e1\u010dok a \u0161al\u00e1tov. Nie je to v\u00f4bec zlo\u017eit\u00e9, jednoducho uvar\u00edte mu\u0161le s trochou zeleniny a prid\u00e1te biele v\u00edno, cesnak a \u010derstv\u00fa petr\u017elenov\u00fa v\u0148a\u0165. Ke\u010f budete mu\u0161le vari\u0165, nebu\u010fte prekvapen\u00ed, ak sa r\u00fdchlo uvaria. Hne\u010f ako sa otvoria, m\u00f4\u017eete ich vybra\u0165 a takmer okam\u017eite pod\u00e1va\u0165 s pr\u00edlohami. \u0160al\u00e1ty z mu\u0161l\u00ed s\u00fa rovnako jednoduch\u00e9 ako chutn\u00e9. Na severe sa jedia s ope\u010den\u00fdm alebo \u010derstvo upe\u010den\u00fdm chrumkav\u00fdm chlebom, zatia\u013e \u010do v Belgicku sa k nim pod\u00e1vaj\u00fa hranolky.<\/p>\n\n\n\n

Je to jednoduch\u00e9, v\u00fd\u017eivn\u00e9, zdrav\u00e9, a ak m\u00e1te doma len trochu parmez\u00e1nu, pridajte ho na mu\u0161le, nakr\u00e1jajte chlieb, \u010derstv\u00e9 paradajky, posypte bazalkou a m\u00e1te kr\u00e1\u013eovsk\u00fa ve\u010deru.<\/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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