What are
What are mussels?
Mussels or mussels are marine animals widely used for food purposes.
These are invertebrates, more precisely bivalve molluscs (lamellibranchs) of the biological order Mytiloida and the Mytilidae family. The most common species are two: Mytilus galloprovincialis - Mediterranean Sea - and Mytilus edulis - Atlantic Ocean.
Mussels are shells to all effects, composed of an internal mollusk - composed essentially of organs, including respiratory, digestive and reproductive ones - in turn protected by a rigid shell - based on calcium, black on the outside and mother-of-pearl inside - divided into two units articulated by a hinge and moved by a muscle. The mussels cannot move and remain attached to fixed elements such as rocks and poles through the byssus, a very resistant fibrous bundle. They feed on organic substances suspended in water and are predated by many fish - such as bream, bream etc. - crustaceans - especially crabs - and not only - in some areas of the world, mussels are eaten by some aquatic mammals.
Equipped with an effective proliferation and very rapid growth, the mussels are easy to breed in aquaculture; sustainable both economically and ecologically, the mussels are framed in the "poor fish" group.
Of the first fundamental group of foods and subset of fishery products, the mussels contain a high percentage of high biological value proteins, low fat and a negligible level of carbohydrates; by providing little energy, they could be called low-calorie foods. They also provide many water-soluble vitamins of group B, fat-soluble vitamin A (retinol and equivalents) and many useful minerals - such as iron, phosphorus, potassium, sodium, zinc and iodine. On the other hand, they provide a far from negligible level of cholesterol and do not have a particularly high digestibility. They have a "potentially" high hygienic-sanitary risk, which is why the supply source, the preservation method and the cooking system are of fundamental importance.
Mussels are nutritious foods, which lend themselves to most diets, but must be taken in moderation in case of hypercholesterolemia and certain pathologies of the digestive system. In case of pregnancy, greater sensitivity to infections or general weakness, it is advisable to choose safe sources and, in any case, avoid raw food.
Mussels are deeply rooted in Italian food culture and the Mediterranean Basin in general - with some exceptions due to Muslim and Jewish religious rules. They require a preliminary cleaning phase, to remove the byssus and the impurities from the shell. They can be appetizers, an ingredient for pasta dishes, or various types of dishes. They are mostly cooked "open" in a pan, but some prefer to boil them in the oven, roast in the oven or on the grill; to brown them, some open them with a raw knife. They blend with the typical ingredients of Mediterranean cuisine, such as extra virgin olive oil, tomato, wine, lemon, oregano, marjoram, parsley, chilli, other fishery products, etc.
Nutritional Properties
Nutritional properties of mussels
Mussels are fishery products and therefore fall within the 1st fundamental food group. Although these are bivalve or lamellibranch molluscs, being easy to breed in aquaculture due to their extreme rapidity of growth and proliferation, they are also included in the whole of poor fish - sustainable both ecologically and economically. It is therefore not a question of fish properly so called, but they nonetheless boast an excellent ratio between fatty acids - to the advantage of the essential polyunsaturated seeds of the omega 3 group: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - and should provide a good iodine content .
Mussels have a low energy supply, conferred almost exclusively by the high protein concentration; lipids are scarce and carbohydrates are irrelevant. It is a lean peach product, characterized by a caloric level similar to that of cod; compared to fresh salmon, it contains up to 100 kcal less per 100 g of edible portion (about 85 kcal VS 185 kcal).
Mussel proteins are of high biological value - that is, they contain all the essential amino acids compared to the human model. Fatty acids have an unsaturated prevalence and, as anticipated, are characterized by an excellent level of EPA and DHA; the few carbohydrates, present in trace amounts, consist largely of glycogen - a complex reserve carbohydrate. Mussels do not contain fiber, while the amount of cholesterol is very high - especially during the breeding season, during the warm season, when the internal shellfish reaches its maximum size. Lactose and gluten are completely absent, while the concentration of purines and histamine are abundant. Being a highly protein food, it is also a significant source of phenylalanine amino acid.
Mussels are rich in water-soluble B vitamins, especially thiamine, (vit B1), riboflavin (vit B2), niacin (vit PP) and cobalamin (vit B12); they also contain a good concentration of the fat-soluble retinol vitamin (vit A). The levels of iron, phosphorus, potassium, zinc, sodium and iodine are excellent.
Mussels are creatures potentially at risk of bacterial and viral contamination; among the most feared pathogens we recall the cholera vibrio, many coliform bacteria and the hepatitis A virus. It never reaches large dimensions, but, by filtering water, the possibility of the accumulation of unwanted substances is high; compared to large fish, they frighten less mercury and methylmercury, while it is not negligible that they can increase the concentrations of microplastics and various toxic residues - PCBs, PFASs and dioxins brought from river courses to lagoons and offshore, where the farms are located. However, we must not forget that reared mussels are always subjected to strict microbiological, chemical and hygienic sanitary controls; today the risk of buying contaminated shellfish or pathogen loads is very low. In the Mediterranean Sea, the risk of accumulation of algal toxins is almost non-existent; greater prudence is advised abroad.
| Blue mussels ( M. edulis ), raw | Values for 100 g |
| Power | 86.0 kcal |
| TOT Carbohydrates | 3.69 g |
| of which soluble sugars | 0.0 g |
| fibers | 0.0 g |
| TOT fats | 2.24 g |
| of which saturated fatty acids | 0.425 g |
| of which monounsaturated fatty acids | 0.507 g |
| of which polyunsaturated fatty acids | 0.606 g |
| Protein | 11.9 g |
| Vitamins | |
| Thiamine (vit B1) | 0.16 mg |
| Riboflavin (B2) | 0.21 mg |
| Niacin (vit PP) | 1.6 mg |
| Pantothenic acid (vit B5) | - mg |
| Pyridoxine (vit B6) | 0.05 mg |
| folate | 42.0 mcg |
| Vitamin B 12 | 12.0 mcg |
| Vitamin C (ascorbic acid) | 8.0 mg |
| Vitamin A | 48 RAE |
| Vitamin A | 160 IU |
| Vitamin D | 0.0 mcg |
| Vitamin K | 0.1 mcg |
| Vitamin E (alpha tocopherol) | 0.55 mg |
| Minerals | |
| Football | 26.0 mg |
| Iron | 3.95 mg |
| Magnesium | 34.0 mg |
| Manganese | - mg |
| Phosphorus | 197.0 mg |
| Potassium | 320.0 mg |
| Zinc | 1.6 mg |
| Sodium | 286.0 mg |
| water | 4.26 g |
Diet
Mussels in the diet
Mussels are foods suitable for most diets. Despite the low concentration of fats, these are not the most digestible foods of all, even if their known "heaviness" is the result of a popular distortion. Significant portions are inadequate for those with digestive complications such as dyspepsia, gastritis, hyperchlorhydria, hypochloridria, gastroesophageal reflux disease, gastric ulcer or duodenal ulcer.
Cooked even with few added fats, such as extra virgin olive oil, the mussels lend themselves very well to weight-loss diets - low-calorie and normolipid. The abundance of high biological value proteins makes them ideal foods for the diet of malnourished, weakened or with an increased need for essential amino acids. This type of food is advisable in the case of very high intensity sports activity, especially in the disciplines of strength or with a very important muscular hypertrophied component, and for all particularly prolonged aerobic disciplines. For the same reason, they are also suitable in case of breastfeeding, reduced intestinal absorption capacity - even if in this case a medical evaluation is necessary - and in third age - in which the eating disorder and the decreased intestinal absorption due to aging tend to create a protein deficit.
The essential biologically active omega 3 seeds are considered very important nutrients for: the constitution of cellular membranes, the development of the nervous system and the eyes - in the fetus and in children - the prevention and treatment of some metabolic pathologies - hypertriglyceridemia, arterial hypertension, etc. the maintenance of cognitive functions in old age, the reduction of some symptoms of neurosis - depressants - etc.
Due to the absence of gluten and lactose, mussels are relevant in the diet for celiac disease and for intolerance to milk sugar. The abundance of purines makes them undesirable, especially in considerable portions, in the nutritional regime for hyperuricemia, especially of serious entity - with gouty attacks - and in that for calculosis or renal urinary lithiasis. Should be excluded from the nutritional regime against histamine intolerance and that for phenylketonuria.
Mussels, growing immersed in sea water, contain high levels of sodium. This drawback can be solved by eliminating most of the cooking liquid which they release when they open during cooking. On the other hand, in general, it is advisable to reduce the portion in the case of primary sodium sensitive hypertension.
Since the water-soluble vitamins of group B have a mainly coenzymatic function, being rich, mussels can be considered a good source of nutrients that support most cellular functions. Vitamin A, on the other hand, is crucial for the visual, reproductive function, for cell differentiation, etc. Phosphorus is one of the main constituents of bone (hydroxyapatite) and nervous tissue (phospholipids) but, due to its abundance in foods, it is hardly lacking in the diet. Potassium, of which animal foods are generally not considered primary nutritional sources, is an alkalizing mineral responsible for neuromuscular transmission, which can also hinder the negative effects of excess sodium in therapy against sodium sensitive hypertension. Iron, highly bioavailable, participates in the achievement of the recommended ration indispensable for the production of hemoglobin and not only; remember that the need for iron and therefore the possibility of deficiency are greater in fertile women, in those pregnant and in marathon runners. Finally, iodine is necessary for the proper functioning of the thyroid gland - responsible for the regulation of cellular metabolism after the secretion of hormones T3 and T4.
To be eaten raw, the mussels must necessarily come from certified sources but, even in this case, it cannot be excluded that they can host a "troublesome" bacterial load. Cooked, always from safe sources, they have no contraindications of a hygienic or sanitary nature, not even in the diet during pregnancy.
Mussels do not lend themselves to the vegan and vegetarian diet; they should be against the consumption of even Buddhist and observant Hindu animals. They are also haram foods (not halal) for the Muslim religion; they are also forbidden by the Jewish casherut.
The average portion of mussels is about 75-100 g (65-85 kcal), which is equivalent to 230-300 g of raw mollusk closed.
Kitchen
Flavor and taste of mussels
Mussels are among the most popular and widespread seafood, although consumers may have a very different opinion about it: those who like them cannot do without them, while those who do not appreciate them, instead, show a real aversion.
The mussels have a predominantly salty taste, due to the presence of sea water, and sweet, instead typical of the mollusc.
The flavor is unique in its kind, characteristic, but can vary significantly based on various factors. First of all the biological species, edulis or galloprovincialis . Not least the catch / withdrawal season; growing and reproducing in the spring and summer period, they acquire superior organoleptic and taste properties - a higher cholesterol content is often highlighted.
The dimensions change significantly according to the age of the mollusc, which determines the consistency and intensity of the taste; however, older creatures are not considered valuable.
The place of sampling or cultivation also plays their part, therefore the different climatic and environmental conditions. Temperature, for example, is an essential factor for regulating the reproductive cycle, while phosphate residues, as well as the density of suspended plankton, affect nutritional status and growth. This can determine a certain variability of nutritional properties, of organoleptic characteristics and of certain biological parameters that affect the yield of aquaculture. On river mouths the mussels tend to grow faster, with the disadvantage that the pathogenic charge - for example of coliform bacteria, cholera vibrios, hepatitis B virus, etc. - and the concentration of pollutants (polychlorinated biphenyls or PCB, mercury, lead etc.)
How to Cook Mussels - Mussels Impepata with Cherry Tomatoes
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeMussels in the kitchen
Mussels should not be purged, as is usually done with clams - especially veracious and Filipino. However they require a superficial cleaning, to eliminate impurities on the shell - gramostini, dog's teeth, algae etc. - that tend to break and to be diluted in the sauce during cooking, giving the tactile sensation of "sandiness". Usually, this procedure is carried out by means of a paring knife and / or a wire brush - there is also a very comfortable automatic abrasive device, however used mainly in catering. At home, you can also use gimmicks of various types - for example a bucket and a stick - or self-made tools - a washing machine basket connected to a sprocket and chain - always taking care not to break the shells. The cleaning of mussels is not limited to this, it is also necessary to remove the stringy and unpleasant linen.
Mussels can be cooked in various ways, depending on the recipe. The most classic system is in a pan, with a little olive oil, a clove of garlic, a little dry white wine, black or white pepper and fresh parsley. The use of tomatoes is instead linked to cooking in a pan, with red chilli, a very similar but slightly longer technique. It is always inadvisable to let the residual water dry, otherwise an excessive flavor and the hardening of the molluscs. Once opened, the mussels are almost ready.
Another very practical system is steam cooking, which allows you to keep them natural and possibly season them with a splash of lemon juice. In this way, mussels can also become a cold appetizer.
The mussels are also excellent cooked in the oven, usually au gratin with a breadcrumbs breadcrumbs, garlic, parsley, oil, white wine, salt and pepper. However, to be able to fill them, it is necessary to open them; most of the recipes require to separate the shells manually, with the use of a paring knife with a curved blade, while others suggest to leave them open with heat - always in the oven or in steam. This last variant increases the risk of drying the shellfish excessively and requires more oil in the breadcrumbs.
Mussels can be used to prepare many first courses. They are excellent: risotto and pasta with mussels, sea lasagna, fish soup - in which they should be added at the end, perhaps opening them apart to discard part of the salt water, etc.
Mussels Gratin Baked
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeAdvice for purchase and storage
Mussels must be purchased only from safe, guaranteed and traceability-provided sources of supply. On the label you can find a lot of useful information, such as the origin and date of packaging. It is essential that at the time of purchase, the mussels are tightly closed and full, therefore still alive.
Storage should be in the refrigerator, for as short a period as possible and never more than one or two days.
Tarantine Mussels
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeDescription
Short description of the mussels
The mussels mollusc is duly protected by two shells of almost oval, elongated, triangular shape at the lower vertex and curved near the upper apex. The shells are rounded, therefore convex towards the outside.
The shells of the mussels are black on the outside tending to dark purple and with brown reflections, and show thin but evident circles of growth - the coloring, like other morphological aspects, varies from area to area. The inner side is bluish and bright, mother-pearl - especially in the "Moscioli", a typical variety of the Portonovo area of Ancona, in front of Mount Conero. The two mussel shells are held together by a serrated hinge that is at the thinnest end.
The color of the mollusc varies from reddish orange - in sexually mature females - to yellow - in sexually mature males - with edges of gillish black gills, light and brown shades on the digestive organs. The gill lamellae are essential for retaining oxygen and food from water. Unlike clams or scallops, mussels do not remain in the sand and do not have propulsive organs or appendages - such as the muscular foot - necessary for movement in the fluid or on the bottom; the mussels remain fixed and well bound to various types of structures thanks to a specific fibrous medium, woven with very resistant fibers composed of L-3 4-dihydroxyphenylalanine - the byssus, to be eliminated by cleaning the animal before cooking.
The mussels easily reach 10 cm in length and 4 in width.
Biology
Outline of biology on mussels
The mussels are invertebrate animals of the biological Phylum Mollusca, Class Bivalvia, Order Mytiloida, Family Mytilidae and Genre Mytilus . The two species of greatest interest are the M. edulis and the M. galloprovincialis .
The mussels live for several years and reproduce incessantly by secreting eggs and sperm in free water which, after fertilization, develop into larvae and take root by means of the byssus.
The mussels colonize abundantly the central and north eastern coasts of the Atlantic Ocean - especially the M. edulis species - as much as the Mediterranean basin - mainly the M. galloprovincialis species. Ocean mussels also occupy the sub-western Atlantic, the southern Indian Ocean, the northern Pacific, central, south-eastern and western. In the Mediterranean, the Adriatic coasts are almost haunted.
Mussels feed on both organic particles in suspension and plankton, both of which are very present in the brackish waters of the mouths. It is no coincidence that the western Adriatic Sea, on the Italian coast that starts from Friuli Venezia Giulia and ends in Puglia - the richest sea side of river outlets - has almost the appearance of a single uninterrupted colony of mussels.
Both mussel species can be bred (aquaculture) with great success both in the lagoons and on the high seas; sometimes the breeding may include a period on the high seas and one within the brackish water pockets.
