Mussels Mollusks with bivalve shells, have an oval shape, and can grow up to 20 cm in length. Mussels live in large groups, tightly attached to coastal stones, and feed on plankton.

The average lifespan of these mollusks ranges from six to twelve years, and the age of Pacific mussels can reach 30 years. Female mussels are very fertile - during spawning they release up to twenty eggs, and within a day they form viable larvae.

Mussels are a valuable seafood product and an exquisite delicacy. They are absolutely immune to living conditions and live in large groups, attaching to stones

Mussels live in the oceans, especially in northern waters. This delicacy is loved in all countries, and its annual turnover around the world amounts to about 1.5 million tons. The body of the mollusk, or muscle, which is located between the mother-of-pearl shells of the mussel, is eaten.

The benefits of mussels lie in their unique composition and a huge number of substances that are beneficial to humans in any form. This seafood contains the following elements:

Vitamins PP, A, B2, B1, C, E Unsaturated and saturated fatty acids Ash, water Cholesterol Trace elements Ca, Mg, Na, K, P, S Iron

The nutritional value of one hundred grams of the product is low - within 77 calories. The lion's share is made up of proteins (within 11g), and there are only 2-3 grams of fat and carbohydrates in mussels.

The main world suppliers of this delicacy are Spain, Australia, Chile and Scotland. Many countries, such as Japan, Belgium and France, are engaged in industrial cultivation of mussels. In Russia, the main seafood production is concentrated on Sakhalin.

Damage to mussels

Along with shrimp and oysters, mussels play an important role in the ecosystem of the World Ocean, being its natural purifiers and filters. They exist in any environment, without reacting to temperature changes or the salinity level of the reservoir.

A dangerous poison, saxitoxin, accumulates in mussels, which can cause nerve damage to the body.

Tons of water pass through one mollusk, leaving millions of microorganisms, not always beneficial, on its pearlescent walls and insides. This is the harm of mussels. They are reservoirs of toxic substances secreted by the simplest microorganisms of the ocean. If mussels are consumed incorrectly, the concentrated poison, which is called saxitoxin, has a detrimental effect on the body and can cause nerve damage.

Mussels are contraindicated:

In case of severe intolerance to one or more components of the product If an allergy is diagnosed In case of diseases of the circulatory system (blood clotting disorders) In case of gout

To prevent harm to mussels, conscientious producers keep them in special conditions before sending them for sale. They are left in clean running water for more than a month (then these mollusks are completely free of toxic components), and only then are they frozen and packaged. Basically, all shellfish that arrive on store shelves are peeled and boiled. Such seafood is completely suitable for consumption.

Freshly caught mussels should absolutely not be cooked or consumed by yourself! The dangerous toxins contained inside the shellfish are not afraid of heat treatment and alkaline compounds! Such mussels will only bring harm, not benefit, and the amount of accumulated poisons in the body of a mollusk can be so colossal that it will provoke intoxication of the entire body!

Benefits of mussels

First of all, this delicious delicacy is a source of high-quality protein. The main benefit of mussels is to enrich the body with polyunsaturated acids and valuable vitamins, which are found in low concentrations in other products. Rich in shellfish and arachidonic acid– a substance due to which normal metabolism occurs in the body.

Eating mussels enriches the body with beneficial vitamins and elements, reduces the risk of cancer and improves potency

Mussel meat has a number of beneficial properties, including:

Improving the condition of the epidermis, hair, nails Strengthening the body's defenses Removing harmful deposits, toxins and toxic compounds Treatment and prevention of arthritis Protecting the body from dangerous radicals Reducing the risk of cancer Improving the functioning of the circulatory and cardiovascular systems Normalizing digestive functions Strengthening the skeletal system

In addition, mussels take pride of place on the list of popular aphrodisiac foods. Eating this delicacy increases potency, improves sexual function and ignites passion in men.

Mussels have a special effect on a woman’s body. The valuable microelements that this product is rich in have a beneficial effect on the reproductive system of women and several times increase the chances of a normal pregnancy.

How to cook mussels

To prepare this aromatic delicacy, you can find unpeeled, live shellfish on sale.

You should be very careful when preparing live mussels in their shells. And boiled-frozen shellfish are absolutely harmless and ready to eat Important!

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They need to be prepared with special care and caution, following a number of simple rules:

Before cooking, all shells must be placed in cold water, and then, with a sharp knife, cut off all deposits and protrusions formed during their growth. To completely exclude harm to mussels, you need to carefully examine each of them - the valves must be tightly closed and have no visible damage. The suitability of shellfish can be checked in this way: when immersed in cold water, the mussels should sink to the bottom of the container and not float up. If the shells are damaged or float to the surface 20 minutes after immersion in water, they should be thrown away without regret - the benefits of mussels in this case are very doubtful. Dishes made from these seafood must be prepared on the day they are purchased, as the very next day they become unfit for consumption. Closed and washed mussels need to be boiled over high heat. Ready-to-eat shellfish open and emit a pleasant, rich aroma. If the shellfish shells do not open after boiling, they cannot be consumed. Shelled mussels are used to prepare soups, individual dishes, salads, they are stewed in wine, fried and grilled. Shellfish are served in shells or the meat is removed from them and added to various dishes.
The most delicious are mussels as a separate dish - this is a delicacy for real gourmets

Peeled and frozen mussels are even easier to cook. They need to be defrosted, rinsed well and dried. Then place in a saucepan, add cream or vegetable oil. While frying, add the chopped onion and simmer for a few minutes. Add spices, garlic, salt to taste.

Shellfish meat goes well with lemon juice, rice, spaghetti, white wine, cheeses, chicken and vegetables. But it is best to eat mussels as a separate dish to enjoy the taste and aroma of this exquisite delicacy.

Mussels- This is one of the most common types of sea or river mollusks. Currently, there are a large number of special farms where mussels are grown for further sale.

The appearance of mussels is distinguished by a dark oval-shaped shell (see photo). The color of the shell may vary depending on where it lives. Most often, the mussel shell is purple, brown or greenish.

Gourmets around the world love to eat mussels, which vaguely resemble oysters, but the taste of these two shellfish differs significantly. In addition, oysters have a muscle that holds the valves together, while mussels do not have such muscles, which makes opening the shell much easier. Therefore, the cost of mussels is much lower than the cost of oysters.

Types of mussels

At the moment, there are a large number of different types of mussels, some of which are very difficult to distinguish from each other without opening the shell. But in general, there are three main types of mussels:

Black Sea, edible, Gray mussel.

These types of mussels differ in their habitat, shape and color. Thus, the Black Sea mussel lives or is grown in the Black Sea. The edible mussel comes from Atlantic Ocean, and Gray's mussel from Japan. These mussels live at a depth of five meters, the maximum depth is twenty meters.

How to choose?

In order to cook mussels correctly and tasty, you first need to choose them correctly so as not to buy spoiled goods. To do this, we decided to give you a list of recommendations, using which you can choose the right mussels and then prepare a tasty and healthy dish.

The first thing you should pay attention to is the integrity of the mussel shell. It must not be damaged, scratched or cracked. Also, the shell should be closed, since open mussels cannot be stored for a long time. If you do not hear a loud click when opening the shell, this means that the mussel is probably stale. If you want to buy frozen mussels, then make sure that they do not stick together in the bag or in a box. The color of the clam inside the shell should be white, cream or pink. If you see mussel meat of any other color, this means that the product is stale. The mussels you buy should smell only of the sea or iodine, but not other foreign odors. Be suspicious of mussels that weigh too much. It is possible that there may be sand inside the sink.

There are several varieties of mussels that can be seen at the market: frozen, canned and fresh. Be very careful when purchasing so as not to spoil the impression of the dish.

How to cook and eat mussels?

There are several ways to cook mussels. First of all, it is necessary to clarify that Mussels should be cooked no later than 36 hours after purchase, otherwise they may spoil. Before cooking, you should always open the mussels, remove the shellfish and rinse it thoroughly in water to remove any dirt and sand that may be contained there.

Next, the mussels should be boiled in a large saucepan. In order to diversify the taste of ready-made mussels, you can add herbs, spices and salt to boiling water. Add everything to your liking, but don't overdo it. Cook the mussels for at least seven minutes if they are fresh, and for at least ten minutes if they are frozen.

You can also cook mussels in the sink, but to do this you will need to rinse them thoroughly, then put them in boiling water and boil for about ten minutes. After this, you will need to drain the water, boil new water, add spices, and put the mussels in there again. They will be ready when their shells open on their own.

There are a large number of recipes for dishes with mussels. You can make paella, salad, soup, puree, sauce with them, you can stew them, fry them or marinate them. In any case, you need to eat mussels with wine, which will perfectly complement their amazing taste. In our article you can see a photo of the finished dish to make sure that the mussels look very appetizing!

Benefits and harms

The benefits of mussels are undeniable, since, thanks to their unique composition, damaged sectors can be restored nervous system and provide the body with the necessary energy. Due to the high content of vitamins and microelements in mussels, they have a beneficial effect on the human immune system, help in the treatment of colds or viral diseases, and have a positive effect on blood vessels and the process of hematopoiesis in general.

Also mussels have long been are a powerful aphrodisiac. Regular consumption of mussels increases sexual desire and also increases stress resistance. Mussels can also act as a dietary product, since their calorie content is quite low.

Mussels can only cause harm if this product is overused. Mussels are beneficial only if you eat them wisely.

Composition of mussels

The energy composition of mussels explains their usefulness to us. These shellfish contain a large amount of vitamins, such as A, E, C, D and the B group of vitamins. In addition to them, mussels contain various microelements: zinc, iron, iodine, potassium and calcium, and many others. Thanks to such a rich composition, mussels can undoubtedly benefit the human body.

One of the most delicious delicacies obtained from the depths of the sea. It has such a rich vitamin composition and original taste that even the ancient Greeks consumed it. Modern people who adhere to healthy image life and nutrition, have long included mussels in their diet. What are sea mussels, what are their benefits and how to cook them? Let's find out!

Scientific definition

Mussels are marine molluscs belonging to the Mytilius family, a class of bivalves. In total, 6 varieties of these organisms are known, among which there are edible species. Mussels live in all seas of the Atlantic, Pacific and Indian oceans. Their habitat is the intertidal zone, where sandy or rocky soils predominate. During low tide, shellfish thrown ashore are attached to small rocks in groups, thereby reducing overheating. After all, in summer, water evaporation from a large number of mussel shells occurs faster than from the surface of the shells of a small colony.

Distinctive features: size and structure of mussels

Mussels are mollusks that have an elongated wedge-like shape; on average, their size ranges from 3 to 7 cm. The mussel shell usually has a dark greenish or brown color, the inner surface is covered with a mother-of-pearl layer. The structure of mussels resembles that of a scallop: they also have a bicuspid shape, that is, the inside of the mussels is in two halves of one shell, which opens and closes during the ebb and flow of the tides. Thanks to this structure, mussels manage to survive on the shore until the next tide, because when they are thrown onto the rocks by a wave, the shell valves close tightly, thereby maintaining a sufficient supply of water in the internal mantle cavity for several days.

Biological purpose

IN Lately Numerous discussions are flaring up on the topic of the benefits and harms of mussels. The fact is that mussels are natural ocean cleaners, in other words, they are a filter. In one day, one mussel is capable of passing through about 90 liters of sea water, trapping any bio-garbage (plankton and detritus) inside. It is precisely because of the sestonophagic mode of nutrition that some consider mussels harmful to the human body, but scientific research has proven the opposite: zoo- and phytoplankton eaten are processed in finely latticed gills, and then completely absorbed by mussels (i.e., no bacteria reside in mantle cavity of mussels).

Mussels can often be confused with scallops, because they are both very similar in appearance and lead approximately the same lifestyle. The shell of scallops and mussels is a natural cleanser of the world's oceans. This fact was the impetus for the fact that these mollusks began to be grown artificially to purify and filter sea waters.

Composition and beneficial properties

The beneficial properties of mussels are due to the fact that they contain a number of useful trace elements and minerals:

Magnesium (Mg) – is involved in important life processes: glucose absorption, energy production, bone tissue building. Potassium (K) – is responsible for proper functioning of cardio-vascular system and muscle tissue, regulates blood pressure and is involved in the removal of toxins from the intestines. Calcium (Ca) - is involved in the formation of bone tissue (teeth, skeleton), its deficiency leads to osteoporosis (brittle bones). Vitamin A - is responsible for the functioning of the immune system, participates in skin regeneration; its quantity determines how effectively the body will fight infection and viruses. Groups of B vitamins (B3, B5, B6) are indispensable in the processes of production, distribution and transfer of energy, and are involved in the formation of the visual system. It has been proven that a lack of these elements leads to emotional disorders (sharp mood swings, rapid fatigue, frequent stress due to trifles). Vitamin E - is involved in metabolism, improves the metabolic process, the elasticity of the skin depends on its amount in the body, this means that with a lack of vitamin E, the aging process accelerates.

The similarities between scallops and mussels lie in the fact that in many respects they have a similar chemical composition. Although from a scientific point of view they have many differences (for example, mussels lead an almost motionless lifestyle, and scallops can move thanks to an impulsive pattern of movements).

Preparing mussels for consumption

Mussel meat is dietary product, containing only 50 kcal per 100 g of product, so this delicacy is not contraindicated even for those who have problems with excess weight. The main element is protein enriched with phosphatides and healthy fat, which provides beneficial influence to the visual system. So, how to clean mussels and cook them at home?

There are several ways to cook mussels: frying them directly on open fire, cooking in a saucepan or adding raw to salads. In any case, you need to clean them from the sink. The best way to do this is as follows: first, you should select unspoiled mussels and soak them in a container with running water to get rid of sand and small debris. After 20 minutes, you can begin the process of cleaning the mussels: under running water, use a brush to clean the surface of the shells, and then carefully pull out the “beard” (this is a collection of fibers that attach the mussels to the pebbles).

Recipes with mussels

Mussel meat has a delicate taste, which, combined with the right sauce, will not leave even the most spoiled gourmet indifferent. Mussels are becoming more and more popular every day, and in each country they are prepared differently. Here are the most best recipes dishes with mussel meat from world-class chefs!

To prepare fried mussels you will need 200 g of shellfish, 1 medium-sized onion, l. butter - 70 g, herbs, cardamom and some spices (black pepper or Italian herbs).
Step 1. Prepare mussels, remove shells. Cut the onion into cubes, add cardamom to it.

Step 2. Place in a heated frying pan. butter, wait until it melts, and then add the mussel meat and prepared onions. Fry over medium heat for no more than 7 minutes. Salt and pepper.

Step 3. Sprinkle the finished dish with herbs and serve hot.

This snack is combined with lemon juice or wine sauce will become a real decoration of any table!

Tender mussel meat does not require long cooking.

If shellfish spend more than the required time in boiling water, they will become hard and completely unfit for consumption.

In any case, the pleasure that properly cooked mussel meat gives will no longer exist. How to cook mussels to preserve all the charm of their sea freshness?

How to choose mussels

For obvious reasons, mussels are delivered to Russian stores frozen. If this is your first time buying this wonderful food product, you need to know how to choose really high-quality mussels.

Clams in shells must be whole, without cracks or snowy “tracks” in the glaze. Otherwise, there is a high risk that the mussels have already been thawed, which means the nutritional value and the benefits are reduced to zero.

The normal color of shelled mussels is light. If the meat is dark, it may be spoiled.

When purchasing, you need to give preference to products from well-known brands, or, as a last resort, check for certificates. The fact is that mussels pass water through themselves and have the ability to accumulate toxins and other nasty things, including poisons that are deadly to health;

Large shellfish taste best: they have more meat and juice. The packaging indicates the number of shellfish in relation to the kilogram weight. The lower this number, the larger the specimens in the package.

Note: A kilogram of shelled mussels yields about a hundred grams of pure meat.

How to prepare mussels for cooking and how to cook them

Frozen mussels in the shell and without the shell are prepared differently. In this case, you can first defrost the shellfish in the shell or not - it’s a matter of taste. But in any case, you will have to wash it thoroughly: sand and algae may remain in the mussels.

If you decide to defrost shellfish, you can do it like this:

Place the shelled meat in the refrigerator to defrost for 2-3 hours;

Another option is to defrost the clams in cold water (this method works for unpeeled mussels).

Place the defrosted product in a colander and rinse thoroughly with a stream of ice water. If you do not plan to defrost the shellfish, you just need to wash them and rub the shell additionally with a brush to remove any stuck-on grains of sand and fragments of ocean flora.

How to cook mussels? First rule: throw the product into already boiled water and be sure to wait for a second boil. From this moment on, count the exact number of minutes of cooking so as not to spoil the meat.

Second rule: a minimum of water, especially if the mussels have already been cleaned. If you pour too much liquid, a lot of the juice will simply disappear. The broth will turn out rich, but this is completely unnecessary, since the broth is rarely used as food. To preserve the taste as much as possible, there should be little water: it should only slightly cover the meat.

When cooking mussels in the shell, pay attention to the condition of the valves. If the allotted time has passed since boiling, and the valve has not opened, you can safely throw away this specimen: this is a spoiled shellfish that is not suitable for food. The meat must be removed from the opened shell, flavored with an aromatic additive to your liking, eaten plain or used to prepare your favorite dish.

As for spices, it's a matter of taste. Some people like the natural sea taste of tender mussels. In this case, you should not drown it out with aromas alien to the sea. Some people, on the contrary, prefer to highlight the taste of shellfish with lemon, bay leaf, pepper, olive oil, and garlic.

How long to cook mussels in shells

Mussels are sold in three main forms:

Frozen in shells;

Frozen, peeled (raw);

Boiled-frozen, peeled.

How long to cook the mussels depends on the degree of preliminary preparation of the product. The most interesting, but not very convenient option is shellfish. The product is ideal for romantics who want to feel... sea ​​coast or in a small Italian restaurant.

Unpeeled mussels in their shells are boiled for 7 to 10 minutes. If the product has not been previously defrosted, the cooking time can be increased by 1-2 minutes. The traditional method of boiling in water is not the only one: mussels can be boiled in white wine or beer.

Traditional cooking method

Pour two glasses of water into the pan and bring to a boil.

After boiling, add salt to taste and throw in 450-500 grams of mussels.

After the second boil, cook the shellfish for 8-10 minutes.

The opened mussels are ready.

You can serve them whole without removing them from the shell and placing them on beautiful plates. Sprinkle with fresh lemon juice or place lemon wedges on a plate. Additionally, you can serve any sauce and herbs.

If you need to use meat to prepare a dish, for example, a salad, you need to remove the sash and rinse the mussels additionally warm water.

Mussels cooked in white wine

The wine aroma adds piquancy to tender meat. It is better to take inexpensive dry wine. You can replace it with a semi-dry or semi-sweet variety.

Pour one and a half glasses of dry white wine into the pan.

After boiling, add 300-350 grams of mussels.

Boil for 7-10 minutes after the liquid boils again.

Using a slotted spoon, remove the finished mussels from the liquid, place on plates and serve. Discard unopened shells. You can serve the dish with cheese or cream sauce.

Mussels boiled in beer

Mussels are often served with beer, having previously been fried in garlic and cheese sauce. However, the foamy drink itself can be an excellent medium for boiling mussels in the sink. It is advisable to use spicy dark beer: it has a special aroma that goes well with the taste of shellfish meat. If desired, you can take light beers.

Pour two glasses of beer into the pan.

When the drink boils, carefully drop in 450 grams of defrosted mussels.

Boil for 5-6 minutes.

Serve with lemon and garlic appetizer. If desired, offer a glass of chilled beer with the mussels.

How to cook frozen mussels without shell

If you don’t want to bother with the romance of shells, you can buy already cleaned fresh mussels. How long to cook mussels without shell? After boiling, this will take no more than 7 minutes if the product is used unfrozen. Pre-defrosted mussel meat is cooked for no more than 5 minutes.

How to cook frozen mussels? The traditional method of cooking in water is no different from the above. You need to bring a small amount of water to a boil and put the clams in it. Use the meat for preparing main courses.

More interesting is the cooking method, in which mussels become a separate dish.

Mussels cooked in wine and spices

Bring one and a half glasses of dry white wine to a boil.

When it boils, put some seafood spices into the water, add salt to taste, and add pepper.

If you want to highlight the sea flavor even more, you can use seasonal greens.

Place 300 grams of mussels in boiling wine.

Cook for five minutes, covered, over very low heat.

Remove the finished mussels with a slotted spoon and serve as a separate dish. Decorate the plate with lemon slices. Fresh lemon juice, which can be used to flavor a dish, goes well with the taste of seafood.

Mussels boiled in milk

An unusual but very tasty combination of sea flavor with the aroma of milk. How to cook frozen mussels in milk?

Pour a little milk (a glass and a half) into the saucepan.

When the milk starts to boil, add salt.

Lower the mussels (300-400 grams is enough) and while stirring so that the milk does not boil away, boil the shellfish meat for no more than five minutes.

You can also cook shellfish in this way, increasing the cooking time by 5-7 minutes.

How to cook boiled-frozen mussels

A dish that can be prepared almost instantly is the popular boiled mussels, frozen after cooking. In fact, they do not need heat treatment, but, you see, you don’t really want to eat them in this form (even after defrosting). Therefore, before submitting finished product needs a little refreshing.

How to cook boiled-frozen mussels? Just boil water, salt it, lower the mussels and hold after the second boil for no more than two, maximum three minutes in bubbling salted water. Can add spices, spices or fresh herbs to your taste. Then drain in a colander, let the water drain and cook according to the following recipe.

There is another way to boil ready-made frozen shellfish: in olive oil. How to cook boiled-frozen mussels in this way?

Pour half a glass into the saucepan olive oil(about two thirds).

Add a spoonful of fish or seafood spices and stir.

Add a clove of garlic if desired (optional).

When the oil starts to boil, add a package of mussels and heat in boiling oil for 2-3 minutes.

Place the mussels boiled in this way on a paper towel to remove excess oil. Serve with herbs as an independent, very juicy and tender dish.

Mussels (Mytilus)

Description

Mussels are marine bivalve mollusks. The shell of mussels is wedge-oval in shape, smooth (up to 20 cm long), the color is yellowish-green, golden brown and purple, the inside surface is pearlescent. Mussels live in continuous settlements on coastal rocks, feeding on small planktonic animals. These mollusks are very prolific: one female during spawning throws from 5 to 20 million eggs into the water, from which larvae appear within a day. Mussels easily tolerate fluctuations in salinity and water temperature. They have firmly established the status of active filter feeders. Passing through yourself sea ​​water, mussels cleanse it of pollution, but at the same time, alas, accumulate various toxins, although without any harm to themselves. Different kinds Mussels vary in shape, size and lifespan. For example, the Black Sea mussel lives 5-6 years, the northern mussel 10-12, the Pacific mussel - 30. There are known cases of the formation of pearls in mussels.

Spreading

Mussels live in temperate and tropical waters of the World Ocean, and are especially widespread in the waters of the Northern Hemisphere. In Russia, mussels are harvested in the Black Sea and the Far East. In addition, mussels are not only caught in their usual habitats, but also artificially bred, for example, in Belgium, Japan, France, and Irish sailors were the first to learn how to “grow” them back in the 13th century.

Application

For culinary purposes, only tightly closed mussels without damaged shells are used. If, after heat treatment, the shells of the mollusk do not open, it is better to throw it away. They eat the muscle (meat part), the mantle and the liquid that is in the shell. Mussel meat is light, tender and soft, and has a sweetish taste. It is boiled (at the same time it emits a pleasant aroma), stewed in various sauces (butter, garlic, tomato, etc.), and also fried (including in batter), smoked, pickled and salted. Mussels go well with potatoes, cereals, pasta, vegetables, and mayonnaise. They are used to make soup, cook pilaf, pasta, soufflé, and salads. One of the popular ways to prepare mussels is considered to be a la mariniere (sailor style) - with wine, garlic and lemon. One thing to remember when using mussels important rule: the finished dish must be eaten immediately, it cannot be stored, much less reheated, otherwise you can get poisoned. Restaurateurs recommend using sea salt to cook mussels.

Composition and properties

Mussels are superior to beef and fish in terms of protein. They contain a lot of mineral salts, B vitamins, vitamin D and E, as well as phosphorus and iron. The meat of these mollusks is distinguished by its high content of polyunsaturated fatty acids. In addition, due to the large amount of zinc, some experts consider mussels a natural analogue of Viagra. Mussel meat also improves metabolism and strengthens the immune system; it is even recommended for a number of blood diseases.

Contraindications

Mussel meat can cause allergies. In addition, it is not recommended for use if there is a bleeding disorder.

Interesting fact

In the Belgian village of Jerseke, where the world's only "mussel exchange" is located, Mussel Day (Mosseldag) is held annually at the end of August. On this holiday, there are not enough seats in local restaurants, so mass “eating” of mussels is held on the pier at long tables under awnings.

How long to cook mussels

Place fresh mussels in boiling water and cook for 5-7 minutes until the shells open. Cook frozen mussels for 7-10 minutes.

Calorie content and nutritional value of mussels

Calorie content of mussels - 77 kcal.

Nutritional value of mussels: proteins - 11.5 g, fats - 2 g, carbohydrates - 3.3 g

Mussels (and also mytilids) are the name given to marine bivalve mollusks that live throughout the world's oceans and have been eaten by humans since time immemorial.

The most popular edible mussels for cooking are considered to be Black Sea mussels and, caught in the cold Seas of Japan and Okhotsk, as well as in the northwestern part of the Pacific Ocean, Gray's mussels (or giant mussels).

Every year, during the season of active fishing/collection of these delicious shellfish (at the very end of August), the small Belgian village of Erseke hosts “Mosseldag” (Mussell Day) - a holiday during which people eat valve mollusks in truly huge quantities in local restaurants and cafes. By the way, here is the only “Mussell Exchange” in the world, so there is, as they say, “no end” to buyers (retail and wholesale), as well as tourists.

Now mussels are not only caught in natural habitats, but also artificially grown on special platform farms. And the cost of the meat of such mussels in the refrigerated display cases of supermarkets is somewhat cheaper than the meat of their “wild” counterparts.

Nutritional value and chemical composition of mussels

The nutritional value:

• Calorie content: 77 kcal
• Proteins: 11.5 g
• Fats: 2 g
• Carbohydrates: 3.3 g

• Water: 82 g
• Saturated fatty acids: 0.4 g
• Cholesterol: 40 mg
• Ash: 1.6 g

Macronutrients:

• Calcium: 50 mg
• Magnesium: 30 mg
• Sodium: 290 mg
• Potassium: 310 mg
• Phosphorus: 210 mg
• Sulfur: 115 mg

Vitamins:

• Vitamin PP: 1.6 mg
• Vitamin A: 0.06 mg
• Vitamin A (VE): 60 mcg
• Vitamin B1 (thiamine): 0.1 mg
• Vitamin B2 (riboflavin): 0.14 mg
• Vitamin C: 1 mg
• Vitamin E (TE): 0.9 mg
• Vitamin PP (Niacin equivalent): 3.7 mg

Microelements:

• Iron: 3.2 mg

Mussels are one of the lowest-calorie foods that modern people eat. They are rich healthy proteins(by the way, there is much more protein in mussels than in any fish or even meat) and contain almost no carbohydrates.

What are the benefits of mussels?

The benefits of mussels are determined by the composition of their meat (muscle), as well as the mantle and shell fluid, which are also used to prepare delicious dishes.

Including mussels in your diet modern man(with regular use) provides:

• improvement of metabolism;
• improving immune status.

Mussel meat is a product that can provide fairly reliable prevention of arthritis. And besides, such meat stimulates:

• circulation;
• removing toxins and waste from the body.

Mussel meat is literally saturated with mineral salts, vitamins (here almost all of group B, as well as vitamins PP, E and D), and microelements. Mussels contain a lot of phosphorus, iron, manganese, zinc and cobalt. High content of iodine, as well as healthy polyunsaturated fatty acids.

Like any seafood, mussels have a beneficial effect on activity . They also improve mood and prevent numerous nervous disorders. Regular consumption of mussels is the key to strong bones, prolonging external youth, and maintaining the natural beauty of skin and hair.

The positive effect of mussel meat, mantle and shell fluid on male potency has been proven. Some doctors even call this product "natural Viagra."

But mussels are not recommended for children, pregnant and lactating women due to some features of their existence that can affect the quality of nutrition of these population groups. So beneficial features Not everyone can appreciate mussels.

Why are mussels harmful?

Mussels can be harmful to human health. Especially if they do not undergo mandatory pre-sale preparation (we are talking about mollusks living in their natural habitat). They can interfere with blood clotting and can cause serious allergic reactions.

In addition, the harm of mussels has been proven for patients suffering from gout, since human body protein compounds are converted into uric acid, and it can be painfully deposited in the joints.

But in general, mussels have few contraindications. In fact, anyone can eat these shellfish in reasonable quantities. Unless, of course, you have an individual intolerance to seafood.

Features of preparing and eating mussels

Freshly caught mussels, unless they have been artificially grown on special plantation farms, cannot be eaten. They must be kept (and for at least a month) in fresh settling ponds.

The fact is that these valve mollusks are living natural filters, whose mission is to cleanse the natural environment of their own habitat. They are capable of accumulating toxins and microorganisms harmful to human health. And they simply need a fairly long quarantine to get rid of their sometimes downright dangerous “baggage.”

When buying mussels in a supermarket, it is better to choose frozen packages. Unless you live near the shellfish farm described above. And it’s worth paying attention to appearance shopping - if the mussels are stuck together in an ice lump, there is a great danger that they have already been defrosted. And maybe even spoiled.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Mussels".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value Mussels is 77 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

Serving Size (g)

NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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DATE FOR ACHIEVEMENT OF THE GOAL

USEFUL PROPERTIES OF MUSSELS

Mussels rich in vitamins and minerals such as: choline - 13%, vitamin B12 - 400%, vitamin PP - 18.5%, potassium - 12.4%, phosphorus - 26.3%, iron - 17.8%, manganese - 170%, selenium - 81.5%, zinc - 13.3%

What are the benefits of Mussels?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research recent years The ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia has been revealed.

A complete guide to the most healthy products You can see in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. Daily Need per person in vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.