Mussels

Name: Mussels — bivalve molluscs with elongated, dark blue-black shells that cling to rocks and ropes in the sea, especially the blue mussel (Mytilus edulis) and the Mediterranean mussel. Green-lipped mussels come from New Zealand. The Shellfish page covers them from a food-safety angle.

Description

Mussels have been eaten since prehistoric times, and are one of the most sustainable seafoods, since they are farmed on ropes and need no feed, filtering plankton from the water, and may even improve water quality. Spain, Chile, China and New Zealand are major producers, and they are central to Belgian and French cuisine in moules-frites and moules marinières.

Their flavour is sweet, briny and tender, and they cook in just a few minutes, opening their shells when ready. Mussels are rich in nutrients and cheap, which makes them a favourite of cooks and diners.

Main nutrition value

Mussels are an excellent source of protein, vitamin B12, iron, zinc, selenium, manganese and iodine, with omega-3 fats, and are low in fat and relatively low in contaminants.

How best to be consumed

Mussels are steamed in a covered pot for a few minutes.

1. Scrub the shells and pull off the beards (the stringy threads) just before cooking.
2. Steam in a covered pan with white wine, shallots, garlic and parsley for 4 to 6 minutes, shaking the pan, until the shells open.
3. Serve with crusty bread and chips, or add to pasta, paella, curries and soups.
4. Discard any open mussels that do not close when tapped before cooking, and any that stay shut after cooking.
5. Keep live mussels cold, in a bowl in the fridge covered with a damp cloth, and cook within a day or two.

Overconsumption could cause…

Mussels are healthy in food amounts, with food-safety points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Shellfish poisoning (paralytic, diarrhetic or amnesic) from toxins made by algae that bivalves filter from the water, which cooking does not destroy, so buy from regulated sources and follow local shellfish warnings.
3. Vibrio and norovirus infections from raw or undercooked shellfish, which can be serious in people with liver disease, diabetes or weak immunity.
4. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
5. High salt (sodium), which can raise blood pressure over time, especially in cured, smoked or canned fish. Frozen or pre-cooked mussels in sauce can be salty.

GroupsMolluscsShellfishMolluscsHigh proteinLow fatRich in seleniumRich in vitamin B12Fresh

Related foodsClamsScallopsAbaloneOystersWhelksCockles

Wikipedia — Mussel, used for origin, naming and history: https://en.wikipedia.org/wiki/Mussel