How useful are mussels for men and women? Recipes for cooking

Edible barnacles form on considerable territories in seas and bays whole settlements, they are also called mussel banks. And all because females are very fecund: during the spawning period in one individual appears from 5 to 20 million eggs. Within a day, larvae emerge from them. The food of the mussels is small plankton. The season of these clams is quite long - from early June to February, but fall clams are especially valued, and the most delicious is considered December.

They can be found in temperate warm and tropical waters, not only in salty but also in fresh water. Fluctuations in salinity levels and changes in temperature regimes they tolerate quite easily. They are caught in the world's oceans, in the Black Sea and the Far East, but most often grown artificially in many countries.

Their shells have a wedge-oval shape with a smooth surface. Their average length is 20 cm. The shell is usually only dark, can vary in various shades of black, dark brown, dark gray. The color of the clam is golden brown or yellow with a greenish hue, sometimes purple. The inside surface is pearlescent, the flesh is firm and voluminous. The flabby consistency indicates that the product is old.

Mussel species differ in many ways: in size, color, life span. For example, the Black Sea mussel lives a very short time - up to 6 years, the northern one - 11 years on average, and the Pacific one - a long-liver, lives up to 30 years of age.

What are mussels

In fact, mussels are mollusks, which are bivalve shells that the human body happens to digest to its advantage. Gourmets, on the other hand, prefer to eat them as a delicious and gourmet dish.

Types of

The most popular varieties are:

• busho;
• "kiwi" - refer to the delicacy species, distinguished by the fact that they are larger than usual.

Presented to the mass consumer in several forms. First of all, it is the meat itself. It is already cleaned from the shell and ready for consumption. There are mussels in half shells, as well as in whole shells, which are steamed and then vacuum packed.

So, there are three types of mussels:

1. Gray's, which lives in the Sea of Japan.
2. Black Sea mussel - caught in the Black Sea.
3. Edible mussel, which is found off the European coast of the Atlantic Ocean.

Which is healthier: mussels or shrimp

There is an ambiguous attitude toward mussels and shrimp in different countries: they can be either a delicacy or a common everyday dish. It happens that mussels are called oysters, but they are different seafood.

While mussels are mollusks hidden in bivalve shells, shrimp are arthropod crustaceans. Their meat is also rich in protein, but they also have "good" cholesterol. Both have a high content of nutrients and vitamins, so everyone chooses one or the other seafood at his discretion.

Composition and calories

These seafoods do not require any kind of nutrients. What is important for them is a clean environment in which they mature. Mussels, as sensitive and active filters, pass through themselves sea water, purifying it from contaminants, but they are also able to retain and accumulate in themselves toxic substances that can later bring harm to the gourmet. The health of shellfish is not affected by these harmful substances.

This product is useful, first of all, because it surpasses dietary white meat and fish in the amount of protein. The main thing is that the mollusks are properly grown, as well as control the quality of the finished product. Chemical composition of mussels:

• Omega-3 - these fatty acids activate defenses, help brain activity;
• Vitamins A, B, C, E, PP, D;
• phospholipids - help liver function;
• Magnesium - lowers blood pressure:
• phosphorus - involved in almost all metabolic processes;
• Calcium - removes heavy metals from the body;
• Potassium - helps conduct nerve impulses;
• Sodium - involved in water metabolism;
• Zinc - is part of many enzymes;
• Iodine - restores thyroid function.

The chemical composition of the mussel contains many amino acids and useful fatty acids.

The caloric value of the product is 50 kcal per 100 grams of boiled mussels.

What are the benefits of mussels?

For women

Mussels can support the health of the urogenital system in women, to improve the condition during menopause.

For men

An important property of this sea product is to increase potency. The high zinc content has the same effect on sexual functions.

When pregnant

The opinion of doctors on the use of seafood during this period is different. Some are categorically against, others believe that they should be present in the menu. If you still want mussels, you should make sure that they are fresh by a simple sign: during the cooking they all should open. Doubtful specimens should be set aside. You should not eat raw or boiled for a short time, because they may contain microorganisms that can harm the fetus or cause poisoning.

The benefit of mussels during pregnancy is that their protein content allows the tissues, cells and muscles of the growing fetus to form better. The presence of iron helps improve blood quality. Minerals and vitamins support the body of the expectant mother.

When breastfeeding

Mussels belong to the category of allergenic products, so their use can affect the infant. If fish products are necessary during this period, doctors recommend replacing mussels with salmon or mint. Consumption of mussels by a nursing mother can affect the small child in the form of gastrointestinal disorders, colic. Therefore, in the first six months after the birth of the baby, it is not recommended to include shellfish in the diet.

For children

From the age of three, a child can include mussels in the diet. But first you need to make sure that the child's body perceives the new food normally and does not react with allergic manifestations. Therefore, for the first time it will be enough to give only a few pieces.

The benefits and harms of mussels in oil

Mussels seasoned with oil are delicious and healthy, used as a stand-alone dish or added to appetizers or salads and even in soups. They are usually sold in pickled form. The caloric value is 67 kcal per 100 grams.

Mussels in oil are as useful as simply boiled, but it is not recommended to abuse them for people who sit on a diet, have problems with the gastrointestinal tract because of the fat content of this product.

Is it possible to eat mussels while losing weight?

A small caloric value allows the use of mussels in the period when you need to lose weight. Nutritionists have recognized this product as suitable for dietary meals, they welcome its use together with vegetables.

Mussels in medicine

For diabetes.

Supplement the diet with mussels is possible, as they have the minimum amount of sugar and a small amount of carbohydrates. But before this, a doctor's consultation is necessary.

Important: The glycemic index of mussels is low - about 0.

For pancreatitis.

Low percentage of calories, minimal fat and carbohydrates - this is what makes mussels count as a diet product. Those fats contained in mussels are polyunsaturated and contribute to the normalization of fat metabolism. Therefore, people suffering from pancreatitis can include this type of shellfish in their diet. However, the recommendations of nutritionists are such that they suggest that patients prepare dishes without including spicy spices and adhering to special methods of heat treatment. When a period of exacerbation occurs, clam meat is excluded from the diet completely. But at the onset of relief, when a looser diet is allowed, mussels can be beneficial, because they are a source of easily digestible fats, which are so necessary to restore the function of the pancreas. They can be eaten whole if they have been boiled, baked or stewed, but without spicy additives. The product in smoked, fried or pickled form will only bring harm.

In case of gastritis.

Mussels are acceptable to use as a dietary product, but not in the period of exacerbation. The meat of the mollusk is too elastic and hard, so there is a threat of mechanical trauma to the mucous walls of the stomach. When this dangerous period will pass, you can include mussels in your diet in small doses, starting with just a few pieces and increasing the portion to 50-100 grams. But you can eat only mussels, prepared by baking, stewing or boiling, excluding additives such as garlic, lemon juice, hot spices.

In case of gout

Mussels are not recommended because of their high protein content, because this product can provoke an exacerbation of the disease. But lovers of mussels can afford them in small quantities during the remission period, if it is a baked, stewed or boiled dish, only 1-2 times a week. The cause of the disease is a disorder in the production of uric acid, and seafood has a tendency to increase it in the human body.

Harms and contraindications

Some people have to refuse mussels because they are allergic to seafood. Also, this dish is dangerous for those who have poor blood clotting.

If the product was not cooked correctly, it is possible to get poisoning, because, acting as a water filtrate, mussels can accumulate dangerous substances for humans, especially if the area of the mollusk was significantly contaminated. But in most cases mussels are artificially grown in clean water bodies. In addition, the mussels are washed under running water before being shipped as a commodity.

Mussels are contraindicated to those people who have individual intolerance and blood clotting disorders. Remember that even perfectly healthy people, experts do not advise to abuse this mollusk.

How to choose and store mussels

Before buying mussels in the outlet, it is necessary to listen to the advice of experts, who know how not to make a wrong choice:

1. Sink flaps should be closed tightly. Even slightly open flaps indicate a low-quality product, you can not use these mussels for cooking.
2. On the surface should be no chips and cracks, it is ideally flat and smooth, without various plaques and stains. If the sink is dirty, this fact should serve as a refusal to buy. The fact is that mussels can live only in clean water, which means there can be no dirt on it. Only the most insignificant plaque in the form of sand is allowed.
3. If the mussel was asleep, she may also slightly open flaps. To check whether she is alive, you can determine where the stem is and prick or cut it. If this will cause contraction of the muscle, then the mollusk is alive. There is another way with the use of lemon juice. It is enough to add a few drops, and the live specimen will definitely react.
4. An unpleasant smell is evidence of a low-quality product. The inherent smell of a fresh product is a marine specific aroma. It by no means resembles the smell of damp, sludge or mold.
5. When shaking the shells, there should not be a tapping sound inside. The characteristic sound indicates that the clams are already dead - so it is dangerous to eat them.
6. There is a clicking sound when you open the sink. The shell should not open too easily - this is an indication of poor quality product.
7. When frozen, clams should not be sticky, this indicates improper freezing or that the product has been frozen and thawed repeatedly. They should not have a thick layer of ice on them. The only exception is a special ice packaging, the so-called ice glaze.
8. Packaging for mussels should be transparent, so you can visually assess the product. Its integrity must be observed, the label on the quality product is glued evenly, the information is clearly printed, the letters are not erased.
9. The quality of canned and preserves can be determined by the condition of the brine (caulk). It should be clear and free from clots and mold.

Mussels cannot be stored for long, it is a perishable product. There are two ways to keep them longer - in the refrigerator or freezer.

If the mussels will be needed after some time, you can preserve them suitable for eating in these ways:

1. If they were purchased fresh, even while in the refrigerator, after 2-3 days the mussels will die, and then they are no longer suitable for cooking. Temperature mode - no higher than 7 degrees Celsius, on the shelf where there are cooler departments. Living mussels in storage, it is desirable to put under a press, but not too heavy, so that it did not give the flaps prematurely open. An ordinary plate will do for this purpose.
2. If dead clams appeared among the batch, they must be removed as soon as possible, otherwise the live ones will also die after them within a short time.
3. It is not recommended to keep these seafood in water. If ice is used for preservation, its cubes should be placed either near or on top of the mussels. Live clams will stay fresh longer if you pour over them with fine ice.
4. Frozen mussels should be placed in the freezer immediately after purchase before they have time to thaw, or cooked immediately. Secondary freezing is not recommended - it is dangerous to your health. If you need to defrost the mussels, they are transferred from the freezer department to the refrigerator and left until they thaw.

When the mussels are bought fresh, but you do not need to cook them for a few days, it is better to put them in the refrigerator. But first the shells should be opened and take out the flesh, placing the meat in a container for freezing. It should be corked very tightly and placed in the cold. In this way you can store it no more than 60 days.

Storage time in the freezer:

1. If the temperature is set to 12 degrees below zero, you can leave the mussels for two weeks.
2. At minus 18 degrees below zero, sealed shells will hold for 3 weeks.
3. If blast chilling is carried out, it is possible to preserve the decent quality of this product for many months. Usually this method is acceptable for production food factories with a certain type of equipment, but not at home.

Buying preserves in a marinade, eat them before the end of the period indicated by the manufacturer on the label. But in any case, after opening the package, the product must be used within two days.

How to cook mussels

In cooking, closed shells without various damages are used. Even a slight heat treatment is obligatory - this product must undergo it in any case. And if the flaps do not open after that, unfortunately, the shells will have to be thrown away. The meat part or the muscle, as well as the mantle and the liquid base inside are suitable for food use.

Quality meat has a sweetish taste, should be light, soft and tender.

Mussels can be not only boiled and salted, but also smoked or stewed, marinated or baked in different ways. They are very harmoniously combined with any vegetables, pasta, served as a snack, first and second courses, used for stuffing. But such a dish should be eaten immediately, otherwise after secondary heat treatment, mussels become dangerous to humans - they can be poisoned.

Many people like to eat mussels for nothing or by dipping them in a simple dressing of olive oil, lemon herbs and garlic. A variety of sauces - creamy, spicy, tomato and many others - are also suitable for these seafood.

What kinds of dishes can be made, as well as how cooks use such a sea product:

Boiled

They exude a pleasant flavor when processed. Broth in which mussels are boiled is popular. For it we need the following components: white table wine (which, by the way, is recognized as the best ingredient for cooking mussels), shallots, celery, spices to taste. Cooked in this way, mussels left in the broth are preserved for five days. But you can freeze this dish and use it when necessary. If in the process of cooking the flaps never opened, this product is of poor quality and carries a danger.

Fried

Prepare 500 g of meat already freed from the shells, rinse and give time to dry. Separately, in a bowl, whisk the egg, gradually add 50g of beer. Then add a tablespoon of flour, ground pepper, salt, preferably sea salt and other spices. Mix thoroughly. The dough should turn out quite liquid. First, dip each clam in a small amount of flour, then in the prepared batter and immediately drop it in the heated oil. Wait for the mussels to turn a nice golden color. The finished dish can be sprinkled with lemon juice on top.

Baked in the oven

For this method, the "kiwi" is best suited. Shells should be salted and seasoned with ground pepper, preferably a mixture of different varieties. Add vegetable oil, various spicy herbs, garlic seasoning. Place in an oven and cook on medium heat for 10 minutes. Cooked in half mussels are very tasty if you add basil and parsley, garlic sauce, and top with grated cheese.

Why mussels are bitter

A strange bitter taste can occur

• In old mussels, there is always a bitterness in them;
• Spoiled shellfish or mussels that have been improperly processed or improperly handled;
• In a product that has accumulated in itself toxic and dangerous substances;
• too many spices have been added;
• because of the dark veins inside, which should be removed.

If there are doubts about the quality, it is better to get rid of such products, even though they cost a lot.

If the product is fresh, but a slight bitterness is still present, during cooking you can add garlic, various spicy herbs, a set of spices. If baked in the oven, the top should be sprinkled with cheese with a pronounced flavor.

How to marinate mussels at home

It is nice to have such a delicious and original appetizer, such as mussels, at home. Such a dish can be made yourself from freshly frozen mollusks.

300 g of not yet defrosted clams put on a colander and hold over steam for a few seconds, and then under running water. Then let them dry. Peel a clove of garlic, chop or crush with a garlic peeler, put it in a heated pan of vegetable oil, fry, stirring for 30 seconds. Add soy sauce and vinegar - two tablespoons each, as well as salt and sugar to taste.

Now add 100 ml of water, bring the mixture to a boil, throw in the pepper, cloves and bay leaf. The brine is ready, and all you have to do is to put the mussels in it, and boil them for no more than a minute over a high flame. Wait a little so that they cool down, put them into prepared clean jars, pour the marinade. It is better to remove the bay leaf, it can spoil the taste of the product. Add a spoonful of vegetable oil and herbs. Hide it in the fridge. In a few hours, the dish will be ready.

How to eat mussels properly

If the mussels are not peeled, they are served with special tongs and a fork, so that it is possible to open the flaps. The tongs are in the left hand, they should press the shell, and a fork in the right hand to open it, picking up the meat and separating it from the stem, then, dressed with spices, suck out the contents.

One detached sash can be used as a spoon. The contents of the shell can be drizzled with lemon juice and seasoned with salt. If the dish is on skewers, remove the meat with your teeth or a special fork. The empty shells should be put on a plate served separately.

Is it possible to eat river mussels?

It is not advisable to eat mussels collected in a river or pond where the water quality has not been studied, although it is believed that they do not live in polluted sources. But if such mollusks were still collected, it is necessary to adhere to the technology of their processing and cooking.

Interesting facts about mussels

Mussels are a product that is mainly grown by farmers. Breeding them is very profitable, because you do not have to spend money on feed. The main tasks of the entrepreneur is to choose the right place and install the required collector.

The offspring emerges in the following way. The female lays eggs, which are stored under her gills. Once born, the tadpoles survive by attaching themselves to something, and mostly find shelter on the sewer ropes. They reach their marketable appearance after a year, sometimes longer, after which they are transported to the factory.

The main producers are China and Chile. The latter produces mussels of higher quality, all the rules are strictly observed during freezing, and they are practically the same size in the batch, that is why their price is higher. Chinese are distinguished by a rich orange-brown color, and there is often a lot of assortment.

Mussels are so popular that there is even a holiday devoted to them. It is held in Ersek, a Belgian village. The local cafes and restaurants prepare for the feast in advance, trying to surprise guests with the originality of dishes. There is usually not enough room, so long tables, covered by a tent, are fortified along the pier. Businessmen also come here to sign lucrative contracts for the sale and purchase of mussels.

Photo of mussels