Mussels, a family of marine bivalve molluscs. IN
a narrower understanding, mussels are called only a typical
genus of the family – Mytilus. Representatives of this group live
all over the oceans.
Some (genera Mytilus, Perna, Crenomytilus) are
important fishing objects, along with representatives
another family of bivalve molluscs – oysters
(Ostreidae). The shells of these molluscs are symmetrical
and can close very tightly.
Artificial breeding of mussels is deeply rooted
past. There are special farms for growing
mussels. This is an interesting and complex process invented by
in 1234 by Irish sailors. Earlier sailors put down
oak pillars in the sea and planted shellfish with caviar on them.
Nowadays, mussels are grown on the seabed,
on special platforms or on ropes. After 18 months
the mussels in the colonies reach the desired size and are ready
to collection.
Useful properties of mussels
Mussel meat is a pure, high quality protein. It
rich in phosphatides. What is beneficial for work
liver. These shellfish are quite fatty, but the so-called
“Useful” fat, which includes particularly useful
polyunsaturated fatty acids. These are special substances
that improve brain function and return to its former sharpness
vision.
The composition of mussels includes various trace elements, among
which zinc, manganese,
iodine, cobalt, copper,
about 20 essential amino acids, as well as vitamins B2,
B6, B1,
RR,
and also E and D.
In addition, mussels are an excellent antioxidant. Special
a lot of cobalt in mussels: almost ten times more,
than in pork, beef and chicken liver.
It is a scientifically proven fact that the use of
of this mollusc in food reduces the risk of cancer
diseases, is an excellent tool for the prevention
arthritis. Also, mussels are famous for their ability to strengthen
immunity.
The mussels are clinically proven to resist
cancer, arthritis, as well as increase the immune
protection of the body. Moreover, mussels are a natural antioxidant,
because they contain vitamin E as well as vitamins
groups B and D, trace elements and biologically active substances.
In terms of nutritional value, they are often equated with chicken
eggs, because mussel protein contains all the necessary amino acids.
Mussels are characterized by a pleasant delicate taste, high
nutritional value and highly effective medicinal
properties, useful for improving metabolism, stimulating
the process of hematopoiesis, increasing the general tone, strengthening
immunity. Recommended mussels for various diseases
blood, increased radiation.
Mussel meat is high in glycogen
and minerals. This product contains more than
30 different macro and microelements, almost the whole group
vitamins, including provitamin D3, a number of enzymes,
helping to improve digestion.
Mussel fat is exceptionally high in
essential polyunsaturated fatty acids, especially
arachidonic, as well as a large amount of phosphatides.
Mussel fat contains cholesterol, but since the fat in mussels
very little, therefore, the amount of cholesterol
insignificantly.
Mussels are often cooked on a hot sheet of metal.
or a shallow grate set on coals. From mussels
also make a kind of barbecue, stringing pickled
meat on wooden skewers. Salads are made from mussels,
they are pickled, added to roasts and pilaf. There are such,
that they prefer to eat mussels raw. But to do this
Not recommended. This shellfish is in perfect harmony with
lemon juice and fine white wine. In such a composition, it turns out
a real delicacy.
Record holders for sodium
Dangerous properties of mussels
Mussels are not advised to use when
gout, as they, like other shellfish, are rich in protein
compounds that convert to uric acid. It is she who forms
crystals that are deposited in the joints, causing pain.
Mussels can also cause allergies, including cross-linked allergies, which
due to the similarity of allergenic structures. Also do not allow
use this product if there is a bleeding disorder.
In nature, mussels are filter feeders and pass through themselves
a lot of water (on average 70-80 liters), cleaning the liquid from various
substances dangerous to all living things, and harmful microorganisms. therefore
after a certain time, they accumulate a strong neuroparalytic
a poison called saxitoxin. A large amount of it is unsafe for
people, and mussels can cause irreparable harm to the body instead of
positive effect.
However, if you choose the mussels correctly, then you can reduce to zero
risk of poisoning with saxitoxin. So, doctors recommend to refuse
from the purchase of bad-smelling shellfish, foods with broken
and whitish shells. The general selection rules state that the sash
shells must be tightly closed and not damaged, and the inside must not
there should be nothing dangling.
River mussels are delicious when you know how to peel and cook them properly. The video below will show you how to do this.
