These are invertebrates, more precisely bivalve molluscs (lamellibranchs) of the biological order Mytiloida and Family Mytilidae. The most common species are two: Mytilus galloprovincialis - Mediterranean Sea - e Mytilus edulis - Atlantic Ocean.
Mussels are shells in all respects, composed of an internal mollusk - essentially composed 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 the water and are preyed upon by many fish - such as sea bream, white breams, etc. - crustaceans - especially crabs - and not only - in some areas of the world, mussels are eaten by some aquatic mammals.
Endowed with an effective proliferation and a very rapid growth, the mussels are easy to raise in aquaculture; sustainable both economically and ecologically, mussels are classified as "poor fish".
Of the 1st fundamental group of foods and fishery products subset, mussels contain a "high percentage of proteins with a high biological value, low fat and a negligible level of carbohydrates; providing little energy, they could be defined as low-calorie foods. They also provide many vitamins. water-soluble B group, fat-soluble vitamin A (retinol and equivalents) and many useful minerals - such as iron, phosphorus, potassium, sodium, zinc and iodine. D "on the other hand, they provide a level that is anything but negligible cholesterol and do not have a particularly high digestibility. They have a "potentially" high hygienic-sanitary risk, which is why the source of supply, the method of conservation and the cooking system assume a "fundamental importance to say the least.
Mussels are nutritious foods, which are suitable for most diets, but must be taken in moderation in case of hypercholesterolemia and certain diseases 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 gastronomic culture and in 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 impurities from the shell. They can be appetizers, an ingredient for first courses, or dishes of various kinds. They are mostly cooked "open" in a pan, but some prefer to steam them, roast them in the oven or on the grill; to gratin them, some open them with a raw knife. They combine with the typical ingredients of Mediterranean cuisine, such as extra virgin olive oil, tomato, wine, lemon, oregano, marjoram, parsley, chilli, other peach products, etc.
- for the benefit of the semi-essential polyunsaturated omega 3 group: eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) - and should provide a good iodine content.Mussels have a low energy intake, conferred almost exclusively by the high protein concentration; lipids are scarce and carbohydrates irrelevant. It is a lean fishery product, characterized by a caloric level similar to that of cod; compared to fresh salmon. , 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 - they contain all 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, are largely made up of glycogen - a complex reserve carbohydrate. Mussels do not contain fibers, while the amount of cholesterol is very high - especially in the period of reproduction, during the hot season, in which the internal mollusk reaches the maximum of its size. Lactose and gluten are completely absent, while the concentration of purines and histamine are abundant. Being a high protein food, it is also a significant source of phenylalanine amino acid.
Mussels are rich in water-soluble vitamins of group B, especially thiamine (vit B1), riboflavin (vit B2), niacin (vit PP) and cobalamin (vit B12); they also contain a good concentration of the fat-soluble vitamin retinol (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 remember the cholera vibrio, many coliform bacteria and the hepatitis A virus. It never reaches large dimensions but, by feeding by filtering the water, the possibility of the accumulation of unwanted substances is high; compared to large fish, they scare less mercury and methylmercury, while it is not negligible that they can increase the concentrations of microplastics and various toxic residues - PCBs, PFAS and dioxins carried by river courses to the lagoons and in the open sea, where the farms are located. However, we must not forget that farmed mussels are always subjected to strict controls of a microbiological, chemical and sanitary nature; today the risk of purchasing contaminated or pathogen-laden molluscs is very low. In the Mediterranean Sea, the risk of accumulation of algal toxins is almost non-existent; it is advisable to be more cautious abroad.
Also cooked with few added fats, such as extra virgin olive oil, mussels are ideal for slimming diets - low-calorie and normolipidic. The abundance of proteins with a high biological value makes them ideal foods for the diet of malnourished, defied subjects or those with an increased need for essential amino acids. This type of food is recommended in the case of very high intensity physical activity, especially in strength disciplines or with a very important muscle hypertrophic 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 biologically active omega 3 essential seeds are considered very important nutrients for: the constitution of cell membranes, the development of the nervous system and eyes - in the fetus and children - the prevention and treatment of some metabolic diseases - hypertriglyceridemia, arterial hypertension, etc. the maintenance of cognitive functions in old age, the reduction of some symptoms of neurosis - depressive - etc.
Due to the absence of gluten and lactose, mussels are relevant in the diet for celiac disease and for milk sugar intolerance. The abundance of purines makes them unwanted, especially in considerable portions, in the nutritional regimen for hyperuricemia, especially of severe entity - with gouty attacks - and in that for kidney stones or uric acid lithiasis. They should be excluded from the nutritional regimen against histamine intolerance and from that for phenylketonuria.
Mussels, growing immersed in sea water, contain high levels of sodium. This problem can be solved by eliminating most of the cooking liquid that they release when they hatch during cooking. On the other hand, in general, it is advisable to reduce the portion sodium sensitive in case of primary arterial hypertension.
Since the water-soluble vitamins of group B have a mainly coenzyme function, being rich in them, mussels can be considered a good source of nutrients that support most cellular functions. Vitamin A, on the other hand, is crucial for visual and 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 foods of animal origin 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 sodium sensitive arterial hypertension therapy. The highly bioavailable iron contributes to the achievement of the recommended ration essential for the production of hemoglobin and more; remember that the need for iron and therefore the possibility of deficiency are greater in fertile women, pregnant women and marathon runners. Finally, iodine is necessary for the proper functioning of the thyroid gland - responsible for regulating cellular metabolism after secreting the hormones T3 and T4.
To be eaten raw, the mussels must necessarily come from certified sources but, even in this case, it cannot be ruled out that they may harbor an "annoying" bacterial load. Cooked, always from safe sources, they have no contraindications of a sanitary nature, not even in the diet during pregnancy.
Mussels are not suitable for vegan and vegetarian diets; even observant Buddhists and Hindus should be opposed to the consumption of animals. It is also a question of haram (non-halal) foods for the Muslim religion; they are also prohibited 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 closed shellfish.
of musselsMussels are one of the best known and most popular 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 show a real aversion.
Mussels have a mainly salty taste, due to the presence of sea water, and sweet, instead typical of molluscs.
The flavor is unique in its kind, characteristic, but it can vary considerably according to different factors. First of all the biological species, edulis or galloprovincialis. Not least the catch / collection season; growing and reproducing in spring and summer, they acquire superior organoleptic and gustatory properties - a higher cholesterol content is often highlighted.
The dimensions change significantly according to the age of the mollusk, which determines its consistency and intensity of taste; too old creatures are however not considered valuable.
The place of collection or cultivation also plays a part, therefore the different climatic and environmental conditions. For example, temperature is an essential factor in 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 the nutritional properties, of the organoleptic characteristics and of certain biological parameters which affects the yield of aquaculture. On the river mouths the mussels tend to grow faster, with the disadvantage that the pathogenic load can also be higher - for example of coliform bacteria, cholera vibes, hepatitis B virus, etc. - and the concentration of pollutants (polychlorinated biphenyls or PCBs, mercury, lead, etc.).
How to Cook the Mussels - Peppered Mussels with Cherry Tomatoes
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