mussel
Mussels are an excellent source of lean protein, B vitamins (particularly B12), and minerals including iron, zinc, and selenium. They also contain omega-3 fatty acids and are relatively low in calories.
About
Mussels are bivalve mollusks belonging to the family Mytilidae, with a worldwide distribution in marine and brackish waters. The most commonly cultivated and consumed species is the blue mussel (Mytilus edulis) in the Northern Hemisphere and the green-lipped mussel (Perna canaliculus) in New Zealand. Mussels are characterized by their elongated, dark blue or black shells that enclose soft tissue including a muscular foot and succulent meat. The meat has a briny, slightly sweet flavor with tender, delicate texture. Wild mussels filter-feed on plankton and can accumulate parasites and toxins, whereas farmed mussels are generally safer and more consistent in quality. They are available year-round from cultivation.
Culinary Uses
Mussels are versatile shellfish used extensively in Mediterranean, Asian, and Northern European cuisines. They are steamed open with white wine, garlic, and aromatics in classic preparations such as moules marinière (France) and are featured prominently in Spanish paella, Italian pasta dishes, and Thai curries. The briny cooking liquid (which becomes a flavorful broth) is integral to the dish and is typically sopped with bread. Mussels are also grilled, added to soups and stews, or served raw on the half-shell with mignonette or cocktail sauce. When selecting fresh mussels, choose those with tightly closed shells or that snap shut when tapped; discard any with cracked shells or that fail to open after cooking.