Mussels Marinara di Amore

Mussels Marinara di Amore

"Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine."

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Price List of Green Mussels

Price List of Green Mussels

1.5 US$ per 1 kg

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Steamed Mussels recipes.

Steamed Mussels recipes.

Often regarded as poor man's shellfish, mussels are cheap and plentiful. In the wild, they grow on coastline rocks and stones but the majority of mussels available in the UK are farmed in suitable coastal waters. Mussels are one of the most environmentally sound types of fish or shellfish available. There's no hefty price tag and, what's more, these little creatures are in abundance.

 

Buyer's guide

If you do collect your own mussels, make sure the waters are unpolluted. They are at their best in the colder months outside the breeding season. Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh and a succulent taste of the sea is what you are looking for once they are cooked. Colour is not indicative of quality - orange flesh tells you the mussel is female, while a whiter hue suggests a male.

Preparation

Unless you know how fresh they are, always eat mussels on the same day you buy them. Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped. Pull away their beards and, if you are presenting them in their shells, it's a good idea to give them a good scrub, scraping off any barnacles. A final couple of rinses will ensure a sand-free meal. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to steam them. As soon as the shells start gaping open, you know they are ready. Don't overcook them or you'll end up with rubbery flesh. Discard any that fail to open fully. Mussels are delicious with a wide array of flavours. Steaming them in vermouth or white wine - along with shallots, garlic and a few herbs - is traditional in some European countries. Or try them with a combination of South-east Asian flavourings such as coconut, ginger, lemongrass and chilli. The cooking liquid is half the joy of eating mussels, so have plenty of crusty bread on stand-by for soaking up.

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Creamy Mussels with smoky bacon & cider

Creamy Mussels with smoky bacon & cider

Method

Mussels are the future. They're absolutely gorgeous, cheap, exciting, easy to farm and so quick to cook. The other brilliant thing about them is that they don't need any feeding: they live off tiny plants that they filter out of the water so they actually clean the sea. I want to help you fall back in love with them. I had my first mussel when I was about 7 years old and I remember it to this day. It's so exciting to pick the first one out of the shell and enjoy it then use that shell as pincers to eat the rest, chucking the empty shells into another bowl. My kids love them - they're great fun for kids to eat.

Put your bread on a screaming hot griddle, in the toaster or under a hot grill to toast.

Meanwhile, put a large pan on a high heat with a lug of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes, or until golden and crispy. Scoop the bacon out of the pan, leaving the flavoured fat behind. Check your mussels, if any of them are open just give them a little tap and they should close; if they don't they're no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.

Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.

When all of the mussels have opened, they're ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they're no good. Lay your toasts around the edge of the platter.

Stir the yoghurt into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Give the pan a jiggle then pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

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Steamed Mussels - Receipe

Steamed Mussels - Receipe

Steamed Mussels

Ingredients

This dish feels like a sophisticated supper for a weeknight but is actually incredibly easy; all you need is 15 minutes. Just make sure you have some hefty wedges of crusty bread to mop up all the delicious juices at the end.

1.     2 Table Spoon olive oil
2.     4 spring onions, sliced
3.     1 clove garlic, crushed
4.     1 long red chilli, sliced and seeds removed
5.     150g (5oz) cherry tomatoes, halved
6.     250ml (8fl oz) white wine
7.     1-1¼kg (2-2½lb) mussels, soaked and beards removed
8.     3tbsp roughly chopped flat-leaf parsley

Method

Heat the oil in a large saucepan and add the spring onions, garlic, chilli and tomatoes. Cook over a medium heat, stirring occasionally, for 3-4 minutes, or until the vegetables have softened. Add the wine and simmer gently for 2 minutes.

Add the mussels to the pan and increase the heat to high. Cover with a tight-fitting lid and cook for 3-4 minutes, or until the mussels have opened, giving the saucepan an occasional shake to help them release their juices.

Add the parsley and stir well. Season to taste, remembering that mussels are naturally salty. Serve the mussels and broth in large wide bowls with plenty of crusty bread.

Top tips

Make sure you discard any mussels that don't open. This is also good served as a sauce for pasta. Beli Detail

Saltspring Island Mussels — Canada

Saltspring Island Mussels — Canada

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Saltspring Island Mussels — Canada

Saltspring Island Mussels are raised in the Salish Sea, which is unique in its abundance of nutrients. During peak times, this region explodes with phytoplankton and zoo-plankton, yielding a naturally occurring feed for the mussels. This feed gives the mussels their distinctly sweet taste and plump meat fill.

Saltspring Island Mussels are grown in deep water on ropes suspended from rafts. To raise their mussels, this farm uses only biodegradable materials. Cotton and coconut fiber are used in place of plastic for the netting and vegetable oil replaces petroleum in hydraulic engines. Beli Detail

Benefits of Consuming Green Mussel

Benefits of Consuming Green Mussel

Shellfish is one of the seafood which can be found a lot in the market and includes many dishes ordered at the restaurant. Besides known for its delicious taste, nutrition experts also stated that the shells are highly nutritious foods. In 100 gram shellfish contain high protein amino acids, which are easily digested because only little connective tissue. Shellfish also contains omega 3 long chain which is good for heart health, although in lower amounts than salmon, tuna, mackerel, etc.. 

The following are the nutrients contained in the shells and their benefits to health: 

1. The shells contain vitamin B12 which is very useful for maintaining cardiovascular health, stabilizing body temperature, stabilizing the pH in the body, taming homocysteine ​​chemicals that can damage the walls of blood vessels, and prevent cancer.
2. of Omega-3 fatty acids contained in the shells can lower cholesterol, maintain a healthy heart, brain and enhance intelligence.
3. Shells are rich in iron which is useful for the formation of a major component of red blood cells in the body, lowering the risk of low blood and prevent anemia.
4. Selenium contained in the shells can counteract free radicals that cause various diseases such as cancer and others.
5. Shellfish very rich in protein content plays an important role in the formation of enzymes in the body, organs and muscle cell formation, formation of hormones, repairing damaged cells in the body, regulate metabolism, forming the immune system, and as a source of energy.
6. Calcium contained in the shells can prevent osteoporosis and maintain dental health.
7. The content of phosphorus in the shells is very useful for the formation of bones and teeth and helps maximize the work function of vitamins.
8. Vitamin A, D, E, K is contained in the shells is also very beneficial for the health of eyes, skin, bones, teeth, and other organs.

 
 Tips to safely consume shellfish:

1. Cook clams or mussels until completely cooked by boiling them way in advance, it is meant to kill bacteria and viruses.
2. Purchase shellfish only sold in supermarket or a trusted seller, that dare to make sure if their shells are from areas far from the pollution.
3. Boil shells before cooked by pan-fried, baked, or fried.  
4. Wash with running water until completely clean before it is cooked.  
5. Avoid buying shells that already smell like the smell of metal or chemicals, including shellfish that have been issued a slimy and unpleasant aroma. 
6. Pregnant women should not consume shellfish, especially do not know how to cook them.

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