Mussel 101- keto insights and benefits for you

Did you know that mussels have a higher concentration of iron than fillet steak?

• It is hard to fathom how such a little piece of food could contain so much iron, yet it does. This fact is very astounding. It is possible to get a good amount of iron from mussels. Because they are a source of lean protein, eating them will help you feel filled for a longer period of time. Mussels prepared by steaming are not only nutritious but also delectable and very simple to make.
• The first people to ever wear skinny jeans were mussels. The function of a mussel’s beard, also known as the byssus, is prioritised above its appearance most of the time. The mussel, as it matures, generates a dense mass of threads that it will later utilise to attach itself to a solid surface so that it may continue to grow on that surface. You have to take the beard off of a mussel before you can eat it.
• You have undoubtedly heard that you have to toss away a cooked mussel if it does not open while it is being cooked. However, we are here to inform you that is not required at all. If a mussel does not open, this does not indicate that it has gone bad. It only indicates that its adductor muscles are very robust and do not budge in the least. It is possible to pry it open with a knife without ruining its quality as food in any way.
• How can you tell if a mussel is rotten if it does not open when it is cooked as the good ones do? If that is not the case, what other signs can you look for? The solution is that you should use your nose. If a mussel is terrible, you will always be able to smell it long before you taste it. There is no way to avoid smelling it, nor is it a scent that is simple to ignore. You only need to keep in mind to eat with your nose, and you will be OK.

Mussel nutrition values and health benefits

1. In comparison to other types of seafood, mussels have relatively low amounts of carbohydrates and fat,  as well as a high concentration of protein.
2. In addition to being rich in a number of other B vitamins, mussels are also a fantastic source of vitamin B12. The B vitamins, and vitamin B12 in particular, are necessary for the production of energy, the development of red blood cells, and the upkeep of healthy immune and cognitive systems. In addition, mussels are a limited source of vitamin C, an essential vitamin with antioxidant characteristics that is difficult to get in other diets. Mussels are the only animal source of this vitamin.
3. In addition to having a high vitamin content, mussels are also a wonderful provider of a variety of other nutrients. For instance, mussels are an excellent source of a variety of minerals, including manganese, selenium, iron, zinc, and phosphorus, amongst others. Because to the general lack of intake of these nutrients, many of these minerals are underutilised, while others, like iron, are referred to be “nutrients of public health concern” as a result of this widespread lack of consumption.
4. Omega-3 fatty acids may be found in a variety of foods, but the best dietary supply of these acids comes from oily fish. On the other hand, you may choose from a wide selection of seafood options, all of which include these essential fatty acids. Because one serving of mussels (100 g) has around one gram of omega-3, we may classify them as a source of the fatty acid that is moderately rich.
5. One of the most ecologically responsible choices for seafood that can be made is to consume mussels. In order to minimise their impact on the natural world and maximise their commercial value, mussels are bred in captivity and harvested in strict conformity with established guidelines. Other than that, mussels, whether they come from wild or farmed sources, have very little impact on the surrounding ecology. Because it does not entail the use of feed or chemicals, mussel farming does not result in the production of trash and does not contaminate the environment.
6. Shellfish allergy is a kind of allergic response that occurs when the body reacts improperly to certain proteins that are found in molluscs and crustacean species. These proteins cause the body to respond in an allergic manner. The protein known as tropomyosin, which is found in mussels and is considered to be one of the most lethal allergens, is one of the most prevalent allergies connected with mussels. It is estimated that between 0 and 5 and 2.5 percent of people throughout the globe are allergic to shellfish, despite the fact that the frequency of shellfish allergy varies from nation to country. It is possible to develop a severe allergic reaction to shellfish, known medically as anaphylaxis, which might potentially prove fatal.
7. In the same way as oysters, clams, cockles, and scallops do, mussels are able to filter the water around them much like other types of shellfish. In the event that mussels get affected by the biological diseases that are found in this water, the water itself may become contaminated. Humans are susceptible to a variety of foodborne illnesses, including vibriosis, norovirus, and paralytic shellfish poisoning (often abbreviated as PSP).

100g of mussel has 172 calories (719kj), 24g protein, 4.5g fat, and 7g carbs, including 0g fibre.

How to store mussel and how to buy them

• When purchasing mussels, just like any other kind of seafood, it is important that the product smells fresh and like the sea. Find out when the mussels were delivered or placed on the shelf so you can get an idea of how long they have been out of the water for. This will give you an estimate of how long they have been out of the water. When stored properly in the refrigerator, fresh mussels should be good for at least three days. Because we gather and clean our mussels in a way that has little environmental effect, our product has a shelf life of up to five days.
• Do not purchase mussels that have been cleaned too thoroughly! The mussels will not keep for as long if the byssus, often known as the “beard,” has already been removed. Because the byssus is physically linked to the flesh of the mussel, removing it too early in the cooking process might shock the mussel, which in turn shortens the mussel’s shelf life. Keep the mussels in their natural state, and do not clean them until a few hours before you want to prepare them.
• Keep your mussels in the refrigerator in a container that does not have a cover so that any escaping saltwater may be contained. If you wrap them loosely in wet newspaper, you may prevent them from drying out and shield them from chilly draughts at the same time. It is important to avoid allowing live mussels to get too cold or to freeze, since this will cause them to perish. Because they need air, you should not put them in a plastic bag and seal them.
• Do not submerge them in water of any kind, whether it be fresh or salt. They will die if they are exposed to freshwater, and if they are kept in salt water for an extended period of time, they will consume all of the oxygen in the water and eventually suffocate. In the past, this method was used to clean the mussel and remove any grit that may have been present; however, all commercial mussels are now cleaned and sanitised using a UV disinfection system.
• Any remaining mussel flesh after cooking may be used to make pickled mussel meat, brined mussel meat, or added to recipes like paella or seafood salad. Keep in the refrigerator, and consume within the next two days. You also have the option of cooking the mussels and then freezing them to use later in dishes like paella or soup. We are always interested in hearing new methods to cut down on waste, so if you know of any additional use for leftover mussel flesh, please share them with us.
• If you want to keep mussels for more than a couple of days, you need follow the steps below to get them ready for storage in the freezer.
  • In order to prepare mussels for freezing, they must be cleaned and their beards removed. Wash the mussels in cold water using a wire brush to remove grit and barnacles, and then trim the “beards” with scissors.
  • Put the mussels in a container or bag suitable for the freezer, such as a heavy-duty freezer bag. There is no need to worry about spacing them out or lining them up in a certain order. Remove as much air from the bag or container as possible before placing it in the freezer.
  • Mussels may be safely stored in the freezer for up to three months if kept at -18*C. After that point, the mussels will begin to lose quality and taste, but they should still be safe to consume if stored correctly and kept at a consistent temperature.
  • Mussels may be thawed overnight in the refrigerator before being cooked. Alternately, you may soak them in a dish of ice water for an hour. You may defrost the mussels and store them in the fridge for up to 2 days before cooking and eating them.

Cooking techniques, secrets, and tips from the kitchen

1. Mussels are forgiving and may be steamed, roasted, or grilled. Whatever technique you choose, start with fresh, well-cleaned mussels. Set away mussels in a dry basin. If any mussels are gaping, do not worry. Pulling the mussel’s byssal threads or “beard” works best. Use the back of a knife to remove barnacles without breaking the mussels. Rinse the mussels well in a colander under cold water. In-shell mussels are ready to cook. Although they may be refrigerated for a few hours, use them straight away.
2. Do not just place the mussels in a pan and turn the heat to high. First, sauté some chopped onion, garlic, or ginger in in olive oil before you boil the shellfish. Depending on the direction you want to take the taste in, we would not be upset if you added some lemongrass, chilies, or shallots to that mix. When you cook the aromatics before adding the liquid and the mussels, you develop a foundation for your sauce, which is going to be vital later on when you use thick slices of bread to soak up the sauce.
3. Because steam is the primary method by which mussels are cooked, you will need to include some liquid in the cooking pot before you can start things rolling. Why waste time with water when you can use other ingredients such as coconut milk, soy sauce, fish sauce, diced tomatoes in their own juice, or even a little amount of alcohol? The shellfish will be infused with flavour if you add a bracingly dry white wine or a crisp beer to your pot. Additionally, this will assist form a pool of sauce that can be poured over the mussels once they have been cooked. No matter the liquid you choose with, it will infuse the mussels with flavour and also transport that taste from the aromatics you use.
4. Once the aromatic ingredients have been cooked and the liquid and mussels have been added, things move rather quickly. Bring the liquid to a boil, and then immediately reduce the heat to maintain a brisk simmer. The mussels will be overcooked if you cook them at a rolling boil, but simmering them for an extended period of time is not what you want either. And be sure you choose a saucepan or sauté pan that is broad and shallow; you do not want to pile the mussels on top of each other since it will make the cooking process take much longer.
5. When the pot is brought to a simmer, heated steam is created from the liquid, which then travels through the pot, cooking the mussels. You want to keep as little of that priceless, fragrant hot air as possible from escaping the pot, but at the same time, you want to make sure that the mussels are cooking uniformly. We recommend just opening the pot once, for a short stir, around seven minutes into the simmering process. Then place the lid directly on the container.
6. You are getting very close now! The last thing to do is to complete the sauce by adding a knob of butter (this step is entirely discretionary, although it is strongly recommended) and a showering of fresh herbs. Mussels pair particularly well with finely chopped parsley leaves, dill fronds, cilantro leaves, celery leaves, and tarragon that has been infused with anise. (Steer clear of herbs with a more woodsy flavour, such as rosemary and sage.) And wait to add them until just before serving; this will allow them to keep their vibrant colour and maintain their crispness when they are brought to the diner (even if that diner is just you).
7. Alongside the meal, serve a lot of fresh bread that has a crispy outside and a fluffy inside. The fragrant, alcoholic, and briny sauce that you laboured so diligently to produce will act as a vehicle for the bread that you have prepared. And if you really want to show off your muscle, spread a little mayonnaise on that toast. Remember to set a big basin on the table for the shells that have been removed from the food. That is only basic politeness on your part.

History of mussel from the beginning until today

• Humans have eaten mussels for millennia. Mytilus edulis is the most popular of 17 edible species. Despite Native Americans’ long history of eating freshwater mussels, they are now mostly shunned by the public.
• During the Second World War, American cafés and restaurants offered mussels. Due to American wartime food shortages, most red meat (such as cattle and pig) was sent abroad to support US military activities in Europe and the Middle East. Mussels have replaced meat in several meals (with the exception of chicken).
• Belgium, the Netherlands, France, and other nations offer mussels with French fries (mosselen met friet or moules-frites) or bread. Mussels are sometimes served in a butter-and-white-wine stock with fresh herbs and vegetables in Belgium. Belgian beer and fries are occasionally offered. In September to April, eateries in the Rhineland offer mussels with black bread. Dutch takeout restaurants and coffee shops often fry mussels with batter or breadcrumbs. The Éclade des Moules, or Terré de Moules in local dialect, is a mussel oven in the Bay of Biscay in France.
• Italy serves mussels with other shellfish, usually steam-cooked with white wine, herbs, and lemon juice. They are usually steamed with white wine, onion, and herbs in Spain and served with the leftover water and a touch of lemon. Tigers, a croquette prepared from mussel meat, shrimp, and fish in a rich béchamel sauce, are breaded and fried in a clean mussel shell. They are pickled in a pickling brine of oil, vinegar, paprika, peppercorns, bay leaves, and spices and used in rice and soups.
• Turkey serves mussels hot on skewers with flour or chilled (midye dolma) after a night of drinking. Turkey serves mutton mussels after drinking (mostly raki or beer).
• Irish people eat them cooked and seasoned with vinegar with “bray” (boiling water) as a hot drink.
• Mussels are a Cantonese classic, cooked in a garlic-fermented black bean soup. They are eaten with a chilli or garlic vinaigrette, frittered, or used as a chowder base in New Zealand.
• Mussels are cooked and served with olive oil, onion, garlic, and herbs in Brazil. Due of the heated temperature that promotes mussel reproduction, tourists and low-income people love the meal.
• Kerala, Maharashtra, Karnataka-Bhatkal, Goa, and others love mussels. They may be prepared with drumsticks, breadfruit, or other vegetables or stuffed with rice and coconut paste, spiced, and served hot. North Kerala, especially Thalassery, serves spicy fried mussels. Beary’s coastal Karnataka eateries provide “pachilede pindi,” a rice ball stuffed with spicy fried mussels and steamed.
• Mussels may be smoked, boiled, steamed, roasted, grilled, or fried in butter or vegetable oil. Mussels, like all shellfish save shrimp, should be checked for life before cooking since enzymes quickly break down the meat, making them unpleasant or fatal if left to rot or cooked improperly.