Mussels. A wonderful food. A food that is tasty, healthy, cheap, and easily achievable. A food that can be used to make many tasty dishes that people will enjoy. A food that can be grown in many places, and can be found in many places. A dish that can be made on a budget, comfortably, and even on a small scale with little effort. A dish that is great for parties, and is an easy dish that can be made ahead and cooked in advance when needed. A dish that can be eaten with a meal, as a snack, as a meal after a meal, as a main dish, as a side dish, or as an appetizer.

Mussels Recipe & Nutrition | ‘s Encyclopedia of Food

Mussels Recipe & Nutrition – ‘s Encyclopedia of Food Mussels are a type of bivalve mollusk that are known for their meaty, sweet and firm quality. Mussel meat is highly nutritious with high protein, zinc and selenium content and is rich in calcium, magnesium and phosphorus. Mussels are low in saturated fat and cholesterol. Mussel consumption has been linked to lowered risk of heart disease and cancer. Mussels are reported to aid weight loss, as they are a low calorie and low fat food that is high in protein.

A Quick Look

The marine mussel, specifically the common “blue” mussel, is a saltwater mollusc that may be collected for food. There are both cultivated and wild varieties. Mussels are a healthy shellfish that are high in vitamins and minerals. Steaming mussels in a beverage of your choosing is a fast and easy way to prepare them.

Overview

The word “mussel” is used to describe a variety of mollusks. The common “blue” mussel is the subject of this Wikipedia article on edible marine mussels.

Marine mussels are a kind of saltwater bivalve mollusc. Underwater, they attach themselves to underwater structures such as rocks via threads. The edible “meat” within their pearly-black shell is yellow or orange gills that may be eaten once cooked.

The most common mussel collected for food is the blue mussel. They may be farmed or captured in the wild. Mussels are grown in Washington state and New England in the United States, but they are also imported from other nations such as Canada and New Zealand.

Many European cuisines, including French, Spanish, Portuguese, Dutch, Belgian, and Italian, include mussels.

Identification

Mussels have a slender, pointed exterior shell that is thin, glossy blue-black. The shell is made up of two hinged parts, known as “valves.”

Inside the shell, the meat of the mussel ranges in color from yellow to a deep orange. It’s a tiny beef nugget that looks like gills.

Nutritional Information

Steamed mussels provide 146 calories, 20.2 grams of protein, 3.8 grams of fat, and 6.3 grams of carbs per three ounces.

Mussels are high in vitamin B12, iron, manganese, and selenium, as well as other vitamins and minerals. Vitamin C, thiamine, riboflavin, phosphorus, and zinc are all abundant in them.

Mussels, in particular, are rich in cholesterol.

Selection

When it comes to mussels, freshness is crucial. (Mussels that have gone beyond their prime may cause serious stomach problems.) They’re typically offered loose or in mesh bags at the seafood counter. Regardless, they should be maintained at a very low temperature.

Check the expiration date on mussels purchased from a reputable fishmonger or store (this should be on the tag of the mesh bag).

Smell the mussels before you purchase them: they should smell fresh and salty like the ocean. If mussels smell nasty or “off,” don’t purchase them.

Keep in mind that each mussel has a little piece of flesh within. Typically, 1 pound of mussels per person is plenty.

Frozen mussels or pre-prepared mussel flesh are occasionally available as an alternative to fresh mussels. Fresh, live mussels, on the other hand, are preferred as a general rule.

Storage

You should buy mussels on the day you want to consume them.

They may be stored in the fridge for a couple of days if you aren’t ready to consume them straight away. Live mussels should never be kept in a sealed container or submerged in water. Place the mussels in a dish or tray and cover with wet paper or a kitchen towel. Place them in the refrigerator’s rear corner. Drain any liquid that appears in the bowl on a regular basis. They may typically be kept fresh for two to three days.

Remove the flesh from the shells and store in a tight container for 1-2 days if you have leftover cooked mussels.

Preparation

To prepare the mussels, rinse them in cold water and remove the beards, which are the black stringy pieces that still cling to the mussels. (This may have already been done for you in certain instances.) Debearding is the process of removing these stringy pieces. Simply peel the stringy parts off mussels with your fingers to debeard them.

Any open shells should snap shut tightly as you clean the mussels. Give them a light tap if they don’t shut, and throw them away if they don’t.

Mussels are easy to prepare after they’ve been cleaned.

Steaming mussels is a time-honored method of cooking mussels that is also delicious, healthy, and simple. All you’ll need is a big pot to get started. Sauté any aromatics in your pot, such as garlic, onions, and herbs, as an optional first step. Then add liquid into the saucepan – water, wine, beer, or broth — and heat on high. (For 4 pounds of mussels, use around 1.5 cups of liquid.)

Cover and boil the mussels in the liquid. Open the cover when steam begins to escape from the pot and check to see whether the mussels have opened. (For 4 pounds of mussels, this takes approximately 5-6 minutes.)

The mussels are ready to eat after they have been opened. Fill a bowl halfway with the contents of the saucepan, including the broth. To go with the mussels, you now have a delicious, flavorful soup. To absorb up the soup, serve with crusty bread.

Pull the flesh from the mussels using a normal fork or a seafood fork. (However, some individuals prefer to eat the mussel flesh straight off the shell!) Any mussels that have not opened should be discarded before eating.

Many variations may be made to the classic steamed mussels dish. Try adding cream, tomatoes, spice, or aromatic herbs to your mussel soup. Mussels may also be used in seafood boils, chowders, and stews. Mussels may also be roasted or baked.

Tomato Sauce with Mussels, Chorizo, and Green Olives

This meal is guaranteed to wow your guests. These delectable mussels will delight your taste buds and “wow” your guests. This recipe is perfect as a side dish or an appetizer.

Ingredients

mussels that have been cleaned clean 2 pounds extra virgin olive oil 2 tbsp minced red onion 1/2 pound minced anchovies 1 clove cured chorizo meat, cut into bite-sized pieces 3 garlic cloves, crushed 1 big green olive, peeled and chopped 1/2 cup smashed whole tomatoes in a blender 1 smoked paprika can (28 oz) 1 tbsp cayenne pepper or chile flakes a half teaspoon of Worcestershire sauce 3 tbsp. white vinegar 1 tbsp. cilantro, chopped or torn 1 tiny handful cilantro leaves to serve as a garnish

Directions

15-minute prep time Time to prepare: 20 minutes There are 4 servings in this recipe.

Scrub the mussels clean using a brush or kitchen towel, removing any “beards” that loom around the shell. Place in the refrigerator until ready to use.

On medium heat, heat a big saucepan. Add the olive oil once the pan is heated. Combine the onions, chorizo, chili flakes, and anchovies in a large mixing bowl. 1 minute of sautéing Sauté for another 30 seconds after adding the smoked paprika. Combine the tomatoes, Worcestershire sauce, and vinegar in a mixing bowl. Combine all of the ingredients. Bring to a boil, then reduce to a low heat and continue to cook. Add the olives and garlic once the heat has been reduced. Allow 15 minutes for the sauce to cook.

Add the mussels to the saucepan and stir to evenly distribute them. Replace the cover, increase the heat to medium, and cook until the mussels open up (about 5 minutes). Combine everything in the saucepan, including the chopped cilantro.

Closed mussels should be discarded since they are dead and may cause sickness if you attempt to pry them open and consume them.

Serve the mussels in a dish with part of the sauce, and if preferred, garnish with cilantro leaves and extra virgin olive oil.

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Foods That Are Related

A mussel is a bivalve mollusk in the family Mytilidae (mussel family) from the order Mytiloida (mussels). Mussels are mostly marine bivalves, but are also found on river estuaries, in salt marshes, on sandy shores, and on the seabed itself.. Read more about mussels recipe tomato and let us know what you think.

Frequently Asked Questions

What goes with mussels for dinner?

Mussels are typically served with a white wine sauce, which is made by combining butter, flour, and milk.

How does Gordon Ramsay cook mussels?

Gordon Ramsay cooks mussels by boiling them in a large pot of water with salt and white wine.

What goes well with mussels?

Mussels go well with a variety of dishes. They are often served in a cream sauce, or as part of a seafood stew.

Related Tags

This article broadly covered the following related topics:

  • mussels nutrition facts
  • mussels calories
  • mussels nutrition
  • mussels health risks
  • mussels benefits