We were lucky then - we collected sea mollusks ourselves and more than once. Oh, what wonderful gatherings it was in the evenings - mussels, wine (yes, I confess, I stepped back a little from the pp, but that's why he is on vacation), great company, what else is needed for happiness?

Choosing a fresh clam

Let me remind you that we will cook mussels in the sink, unpeeled.

Yes, of course, you can also make a lot of snacks from the already peeled ones - soups, salads, etc., but live, at least frozen mollusks, in the shell, are delicious in a special way.

There was no doubt about the freshness of our mussels - here they are, only collected in the sea with our own hands.

But even in this case, you need to carefully look - the shell of a good live mussel is always tightly closed, do not open it with your hands.

You can also arrange for an additional check in the water, filling the raw delicacy completely - the living ones will sink to the bottom, and empty shells will remain on top.

If you buy, then also pay attention to this sign, even if you take frozen mussels. It will not be superfluous to smell the purchased goods - the smell of seafood is clean, delicate.

The slightest suspicion of a poor-quality shellfish is a reason to throw out the shell, since poisoning with stale mussels is very dangerous!

How to cook delicious mussels in shells

Before boiling mussels in shells, frying or baking, it is important to properly prepare the clam:

• we clean off all unnecessary from the valves - limescale, algae, etc.;
• wash well under running water;
• if a “beard” looks out of the sink, we cut it off (if it is inside, then we remove it after cooking);
• once again carefully inspect so that there are no cracks, chips.

It is convenient to clean the shells with an iron washcloth.

If you see that the catch is very large, send the excess to the freezer - you can store mussels this way for 2 months.

We bake on a fire or grill

I'll start with my favorite option, that is, a way to cook fresh mussels in shells over an open fire.

These are amazing to taste - with a slight aroma of haze, juicy pulp. Cooking them, as it turned out, is not difficult.

What you need:

• mussels - in any quantity

The process is step by step:

1. Before cooking mussels over a fire, you need not only to clean the shells well, but also to make the fire itself. You need to grill mussels over high heat, and not on coals, like or.
2. Put mussels in portions on the grill or just any suitable metal sheet - literally in 2-3 minutes they begin to open, releasing excess liquid.
3. After opening, we wait another 2-3 minutes, making sure not to burn. You can turn the shell over. During this time, the flaps should open. Those that remain closed must be thrown away - they are not edible!
4. We serve fried mussels over a fire in shells cooled down with lemons cut in half - everyone will open, drip lemon juice on the tender meat and enjoy a delicious delicacy.

You can also fry mussels at home in a frying pan over high heat, but then there will be no smell of haze.

How to cook correctly

The most common cooking method is boiling.

Moreover, there is no difference how to cook fresh mussels in shells and how to boil frozen ones.

In the latter case, you just need to either defrost the mollusk in advance, or take into account that it will take more time to cook.

Caloric content of 100 g - 61 kcal, bju - 11 g of protein, 2 g of fat, 0 g of carbohydrates.

By the way, mussels in shells are almost the only product that can be safely defrosted in water, this will not affect the taste, smell and quality in any way.

What do you need:

• fresh mussels - 2 kg
• lemon - half
• dill - bunch
• salt - 1-2 tsp
• spices to taste.

How to cook:

1. Pour 3 liters of water into a large saucepan (at least 5 liters), add salt, lemon, spices and dill and boil.
2. Prepared - washed and peeled - we put the mollusks in boiling water, wait for the second boil.
3. Now about the most important thing - how much to cook fresh mussels in shells. Remember: turn off after 5 minutes m and drain the water, the seafood is ready. We throw away the unopened ones.
4. Serve with lemon or whatever you like. You can make a sauce such as dzatziki, the recipe for which.

If we cook seafood for further cooking - baking in the oven, in a frying pan or for some other recipe with heat treatment, then after boiling again, we wait 3 minutes. Otherwise, the meat will not be so tender afterwards.

Recipe for cooking in the oven with cheese

This option is for those who want to make a real exquisite masterpiece at home, which will be appreciated even by gourmets.

We take the mussels already boiled (see the previous recipe)

Calorie content 100 g - 190 kcal, bju - 10 g of protein, 13 g of fat, 6 g of carbohydrates.

What you need:

• shellfish cooked in shells - 2 kg
• bran - 4-5 tablespoons
• dry spices - to taste
• 1 clove of garlic
• 1 tbsp soy sauce
• butter - 50 g
• soft tender cheese - suluguni, mozzarella - 200 g
• parmesan or other hard cheese - 100 g

How to bake:

1. We open the boiled mussels, discard the empty flap, and put the one in which the shellfish remains on a baking sheet.
2. Combine softened butter, grated soft cheese, garlic, spices, soy sauce and bread crumbs passed through a press in a deep bowl. You should get a fairly thick mass.
3. We spread a spoonful of minced cheese in each shell with a clam.
4. Sprinkle with grated Parmesan on top of the sash with the contents.
5. We bake in the oven at 200 degrees for 7-10 minutes.

Cooking in a pan in a spicy tomato or tender creamy sauce

Another way to cook mussels deliciously is to fry them in a pan with tomato sauce and chili peppers.

The hot sauce can be replaced with a more tender creamy one. The recipe is simple, and the result is no worse than in restaurants.

Caloric content of 100 g - 110-120 kcal, bju - 11-13 g of protein, 7-9 g of fat, 10-6 g of carbohydrates.

Ingredients:

• shellfish in shells - 1 kg
• olive oil - 100 ml

for chili sauce:

• tomatoes - 4-5 pcs.
• bell peppers - 2 pcs.
• chili to taste.
• salt, spices - optional

for cream sauce:

• cream - 300 ml
• garlic - 2 cloves
• a bunch of dill
• soy sauce - 2 tablespoons

How to cook:

1. Freshly harvested sea mussels are well cleaned, washed and dried. We simply defrost the frozen purchased ones and wash them.
2. Preparation of chili sauce: cut all vegetables into medium pieces and puree in a blender, salt, add any spices. Dried or fresh basil, parsley will fit perfectly.
3. Creamy is prepared in the same way: beat all the ingredients for half a minute in a blender, except for soy sauce, otherwise the cream may curl.
4. Pour the oil into a deep frying pan, heat it and immediately pour in the raw delicacy - the mussels will open right in the hot oil.
5. After 5 minutes, discard the clams with unopened flaps, and pour the sauce into the pan. Cook for another 5-6 minutes over high heat.

• If you are still just studying the theory of how to cook fresh mussels in shells, I advise you to start with simple recipes to "feel" the product. You can just boil it or roast it over the fire. So appreciate the specificity of the preparation and the pure taste and aroma.
• Note that not all recipes contain salt! The meat of the sea clam itself can be eaten without salt at all.
• Once again about storage. The best place is the freezer, but you can store fresh mussels in the refrigerator, however, no longer than 2 days. Already cooked should be eaten immediately - boiled, fried or baked mussels are not stored.
• All these recipes are suitable for preparing not only ordinary Black Sea mussels, but also more exotic green mussels. Green mussels look especially impressive in halves of shells under cheese.

At sea, in the company of friends, the rules of etiquette are useless. We ate mussels with our hands and a fork - as it was convenient for us. But in the restaurant you have to use cutlery. However, there is another option, how to eat mussels correctly. According to the author of the video, this is how it is customary to eat a dietary delicacy in France:

Mussels are probably known to every person, as they are found in freshwater bodies of water and seas everywhere. The Black Sea species (Mytilus galloprovincialis) can be found in the Atlantic, Indian and Pacific Oceans. The meat of the bivalve mollusk tastes good, is rich in vitamins and microelements. It is widely used in cooking and is considered a delicacy, especially in the cuisine of coastal peoples. But mussels are also an important part of aquatic ecosystems, including the Black Sea, passing through themselves, filtering and purifying tons of water.

General characteristics of mussels

Mussels belong to bivalve molluscs and are named because of the structure of the shell, which has two identical and symmetrical valves, which are closed with a protein ligament and "teeth-lock". The external skeleton not only protects the delicate body and internal organs of the mollusk from external danger and predators, but also participates in the process of feeding and movement. The shell is composed of calcium minerals, increasing in size every year. The total number of years can be counted by rings on the surface or layers on its cut. Usually, bivalves live from 2 to 5 years, reaching an average of 10-15 centimeters in size.

The shell is very important for mussels and is the only protective agent, since they are representatives of a sedentary and immobile lifestyle. Mussels live on a muddy bottom or hard surfaces, attaching to them with the help of a special protein enzyme byssus. Often, mollusks gather in huge colonies (druses), clinging to each other. Bivalves are very prolific and numerous, therefore such "communities" can number hundreds and thousands of individuals.

Colony of mussels on a rusty pile

Mussels feed on organic substances in the water, "sucking" it into the shell with the help of siphons, filtering and returning the "clean" one back. This feeding feature makes bivalves an important element of ecosystems, and turns their numbers into real filtering and treatment "stations". It also repels some people from eating mussels - the shellfish accumulates what was in the water, so they consider its meat "contaminated".

One of the most widespread and numerous types of mussels is the Black Sea mussel, described in 1819 by the French biologist Jean Baptiste Lamarck. This bivalve mollusk does not live only in the Arctic Ocean, and its meat was even included in the diet of the North American Indians.

Adult specimens of the Black Sea mussel have an oblong shape of 10-12 centimeters in length, with a dark shell, and are not long-livers. Mollusks prefer to choose their habitats on muddy areas of the seabed or on the hard surfaces of reefs, stones and breakwaters, on which colonies of many thousands are found. They can be found in coastal waters around the coast. Black Sea, but some representatives have been seen at depths of 20-30 meters.

Dish with mussels

The Black Sea mussel is an edible species and is an object of commercial fishing. Shellfish meat is considered dietary, rich in protein and amino acids, vitamins A, B and D. Nutritionists recommend eating it to strengthen the immune system, normalize metabolism and "purify" the blood. Mussels are not only harvested in their natural environment, but also grown on special farms, from where the meat goes to shops and restaurants, while only the shell, byssus and the protein bundle that closes the shell valves are not eaten.

Features of the Black Sea mussels

A feature of the Black Sea mussel can be considered its ability to form pearls that have no jewelry value, but can still look quite attractive. In their bulk, these are formations of a "muddy" color and irregular shape, and there may be several of them inside one shell.

The inability of the Black Sea mussels to defend themselves against their most dangerous enemy -

Today mussels are a kind of delicacy in the field of culinary. It is very expensive to transport them from Europe. Therefore, it was decided to grow mussels on the territory of Russia, namely on the territory of the Black Sea.

Mussel lives no more than 72 hours without sea water. Subsequently, dehydration will lead to the loss of the valuable qualities of the protein content. She must enter the restaurant viable to prepare a great, incredibly tasty and healthy delicacy.

At the bottom of the Black Sea, there are also pests for growing mussels - this is a small, but very voracious fish, rotan. He invisibly sneaks into the web created by divers-farmers and literally swallows the entire contents of the shell. As a rule, rotan hunts in flocks. Therefore, the plaque of these predatory fish always cause enormous damage in the development of the mussel farm.

Russia has a well-developed industry for the production of these mollusks. Restaurants apply for the required number of mussels per month. Based on this, the farm develops a plan for the work and cultivation of these mollusks. And to obtain the best result, phytoplankton and other plants are created in the laboratory. It is these substances that the mussel feeds on.

The way of growing this delicacy in Russia was called quite simply - a farm. The result of her work is tens of thousands of tons of mussels. The Black Sea mussels are raised by special workers called divers-farmers who work in all weather conditions.

They stretch tight ropes at the bottom of the sea in the form of a spider web, securing it with counterweights. Mussels in the Black Sea cling to a thread and are in this position for a very long time. With a low heat exchange, mussels tend to hibernate.

This is due to a decrease in their body temperature below the prescribed limit and the inability to move under these conditions, since all mollusks living on the seabed are cold-blooded.

Black Sea mussels have strong immunity and never get sick. Moreover, they themselves are able to strengthen human immunity, to ensure proper blood circulation. This is one of the benefits of growing and using them in cooking.

The mussels are subsequently torn off the rope, "like sea buckthorn", and collected in a large net. This net is lifted onto a special fishing boat or boat. A pit has been mounted on this vessel, where all the collected mussels are placed. They are subject to cleaning and rinsing.

Water is poured into the pit under high pressure, and the pit begins to spin, while stirring the mussels so that each mussel is cleared of silt. Ready mussels are placed in a special container equipped with all the necessary conditions for transportation and transported to their destination.

Mussels are a species of marine molluscs found in the wild along the coastline. But today they most often come to our table from special farms. They have a strong marine aroma and a dense, almost rubbery structure (when boiled).

They eat 2 types of sea mussels - mollusks with blue and green lips. Freshwater mussels are not eaten, but are used exclusively for pearl extraction.

Mussels can be fried, baked, steamed, smoked, and added to fish stew. This seafood is quite popular in many European countries, as well as in the Pacific Rim countries.

Mussel shells are extremely rich in omega-3 fatty acids, vitamins and minerals (B-complex vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc).

But mussels are especially brilliant in terms of vitamin B12, selenium and manganese. Other foods are simply unable to compete with these nutrients.

Vitamin B12 is involved in metabolism, its deficiency often causes fatigue and depression, a feeling of loss of strength and loss of energy.

Selenium is critical for a healthy immune system, including the thyroid gland, and manganese is essential for bone health and energy production.

100 g of mussels provide 13% of the daily value for vitamin C and 22% of iron.

Dietary protein

Nutritionists believe that fresh mussel meat can provide our body with the same amount of high-quality protein as red meat.

Compared to boiled beef, these seafood has significantly less saturated fat, which negatively affects blood cholesterol, approximately 50-75% of calories, and 2.5 times more complete protein, which is very important for a heart and a slim figure.

For heart health

Mussels are by no means a fatty food, extremely rich in heart-healthy fatty acids, in particular omega-3s.

The American Heart Association reports that polyunsaturated fatty acids, especially those derived from marine fish and shellfish, are potent cardioprotective agents.

They reduce the risk of cardiac arrhythmias, triglycerides and other fatty compounds in the bloodstream.

Eating large amounts of omega-3 fatty acids on a regular basis reduces the risk of heart attacks and sudden death from cardiac arrest.

Source of vitamins B1 and B12

Among the useful properties of mussels, of particular interest is the presence of a large amount of B vitamins, especially vitamin B12 and vitamin B1 (thiamine).

One standard serving of mussels (100 g) can provide 0.16 mg of vitamin B1, or 11% of the daily value. This nutrient is essential for energy production.

There are 12 micrograms of vitamin B12 in 100 g of blue mussels, which is double the daily requirement for an adult.

According to the Linus Pauling Trace Mineral Information Center, this vitamin is extremely beneficial for heart and vascular health. In conjunction with folate (folate salt), it helps to reduce the level of homocysteine ​​in the blood.

Vitamin B12 deficiency is a common cause of megaloblastic anemia, constipation, and certain neurological diseases such as dementia in newborns.

Precious minerals

The healing properties of mussels, like most other seafood, are based not only on the content of omega-3 or valuable B-complex vitamins. Traditionally, seafood contains many trace elements. For example, in Pacific mussels, there are at least 30 of them.

The Trace Element Information Center confirms that manganese is needed to normalize metabolism and strengthen bones. It is good that in one serving of mussels you can find 3.4 mg of this trace element, or 170% of the daily value of an adult.

Gastronomic craving for mussels can also save you from iron deficiency anemia. One serving of these shellfish contains 4 mg of iron, or 22% of the daily value. Not bad for an animal product. Other iron-rich food sources include potatoes, lentils, cereals, red meat, and some fruit crops.

The seafood in question also contains 45 mcg of selenium, which is 65% of the established daily value. This mineral protects against malignant growths, neutralizes some carcinogens, and prevents dandruff. Some doctors, including the infamous American Dr. Wallock, believe that selenium deficiency is the main cause of such a deadly disease as cardiomyopathy. Among other seafood, they are especially rich in selenium.

Harm and toxicity issues

This seafood is susceptible to the same types of bacterial contamination as other seafood.

It is better to cook fresh and live mussels, which react to irritation by closing the shells. Although it is easier for an ordinary consumer to find on sale already peeled and boiled in water, and then frozen mussels. Also quite usable product.

Do not forget that mussels can collect poisonous from the bottom of the sea, which grow in their tissues and can be dangerous to humans, causing paralytic poisoning.

Unfortunately, the toxins of these algae are resistant to heat, so the only way to avoid the danger is to buy only trusted brands of mussels. Especially often poisonous "roommates" penetrate the body of the mollusk in the summer on the coastal territories of the United States.

The edible parts of the mussels are the muscles with the mantle and entrails. They are packed with protein, fat and carbohydrates, which is why mussel dishes are very nutritious. If you bought the meat of peeled mussels, then you need to rinse it from the sand, and then you can boil or fry. The main thing is not to add too many spices and sauces, so as not to "hamper" the unique taste of mussels.

Mussels in shells are boiled in water, wine, or broth for a few minutes. After a few minutes of boiling, the shells open up and you can extract tender tasty meat from them!

Mussels, they are also mytilids, are a family of marine bivalve molluscs. Mussels are found in all seas and oceans of our planet. Many species of these molluscs are the most important fish species, along with oysters.

Mussels were eaten 70,000 years ago! Numerous archaeological finds prove this fact. Mussels were cooked in ancient Rome, and they have always been considered tasty, healthy and cheap seafood.

Today mussels are a delicacy, and the annual world turnover of this seafood exceeds 1.5 million tons!

Mussels that have reached one and a half years of age and are 8 cm in size are used for food.

Already in the 18th century, mussels were learned to grow artificially, making this product even more affordable.

Mussels are not only distinguished by the most delicate taste, but are also rich in useful substances. For example, protein, which is more in mussels than in beef and in any fish. At the same time, mussels are a low-calorie product. The presence of mineral salts, iron, phosphorus and vitamins in the product makes it even more useful. Mussels are a natural source of antioxidants, they are high in vitamins B, D and E.

On a note: 100 grams of mussels contain 25% of the daily value of vitamin E.

In the meat of mussels, there are relatively many polyunsaturated fatty acids necessary for the body for brain activity and vision.

Mussels improve metabolism, stimulate blood circulation and strengthen the immune system.

Mussel meat is useful for blood diseases and even with an increased level of radiation.

Note: Mussels have been clinically proven to reduce the risk of cancer! And a large amount of protein has a good effect on liver function.

A large number of mussels can lead to allergies, including cross, that is, due to the similarity of the allergenic structures.

Mussels are contraindicated for people suffering from bleeding disorders.

You can not eat mussels with gout, because their meat is saturated with protein compounds that are converted into uric acid, which forms crystals deposited in the joints, which increases pain.

Mussel composition

in 100 grams of product

• Choose mussels with tightly closed valves and no damage.
• All shells and cracks and cracks are unusable.
• There should be nothing dangling inside the sink.
• The weight of the mussel must be appropriate for its size, and shells of the same size must have the same weight.
• There should be no extraneous odors, especially unpleasant ones.
• Resistance should be felt when trying to open the sink.
• Sinks should not be too dirty with sand and silt.
• Sinks that open themselves during washing and cleaning are not edible.
• Don't go for shallow shells, they are low in meat.

If you bought vacuum-sealed mussels, you can store them in the refrigerator for the specified storage date.

Loose mussels must be put in cold water and pressed down with a small weight on each shell so that they do not open. The main thing is not to crush them and use them as quickly as possible. In this form, mussels are practically not stored.

Mussels can also be stored in ice by placing them on a wire rack to drain the thawed water, but only for a few days.

Mussels are eaten boiled, baked, fried, as well as dried, pickled, smoked, salted, and even raw.

Boiled mussels have a pleasant sweetish taste.

You can serve cooked mussel meat on skewers, which will greatly facilitate the process of eating them. Mussels cooked in shells are served with special cutlery - a special fork and tongs - with which you can open the mussels and take out the meat.

Mussels go well with many foods and drinks, just like other seafood. This dish is served with dry white wine or light beer. Mussels with lemon are good. When preparing mussel soup, classic onions, garlic and parsley are usually added there.

Korean mussels - are mined in Russia, on the coast of the Sea of ​​Japan. They reach 14 cm, but in the store their size is usually about 60 mm.

Edible mussels - are mined in the Okhotsk, Bering, Barents, Baltic seas, as well as in Greenland and Iceland. They reach 10 cm, in stores their size is up to 80 mm. This is the most common type of mussel.

Mediterranean mussels - are mined in the Mediterranean, Black, Azov, Japanese and other seas. Reach 14 cm, marketable size - from 50 mm. One of the most common types of edible mussels.

Pacific mussels - are mined on the coasts of the Pacific Ocean. Reach 9 cm, marketable size - 50 mm.

Mussels Gray- are mined in the Sea of ​​Japan and Okhotsk, on the Kuril Islands. Reach 170 mm, marketable size - 50 mm.

If you bought frozen mussels, then you need to defrost them in cold water, covering them with a load that prevents the shells from opening.

After this, the shells must be removed from the antennae and cleaned of silt and sand. But first, it is necessary to discard all shells that have opened or have any damage.

On a note: A good way to remove the sand from the inside of mussels is cornmeal, which should be dissolved in cold water and the shells should be placed there for about an hour.

To get rid of the antennae of the mussels, you need to pull them towards the base of the shell.

Outside, the sinks are cleaned under running water with a stiff brush.

Cooking mussels is best done immediately after cleaning.

On a note: If the mussel does not open during the cooking process, it is spoiled and will have to be thrown away!

Boil mussels for no more than 5 minutes otherwise the meat may become tough. You can cook the mussels in a skillet under the lid, pouring plenty of water or white wine. In this case, the water must completely cover the sinks. This will steam the mussels. Cooking mussels should be over medium heat, shaking occasionally. After five minutes, you can remove the mussels from the heat and discard any shells that are closed.

• The main competitors for human consumption of mussels for food are starfish, which in some areas put these mollusks under threat of extinction.
• The largest number of mussel farms are concentrated in Galicia (Ukraine and Poland).
• The largest mussel found was 60 centimeters in size.
• There are freshwater Zebra mussels that are inedible.

The main suppliers of mussels to the world market are Spain, Chile, Scotland and Australia. At the same time, Chile is most actively increasing the volume of supplies. Thus, the production of mussels in Chile in 2010 amounted to about 192,000 tons, which is 33% more than in 2009. This growth allowed to increase exports by 30.6%. And the price went up by 18%.

The Chilean mussel-growing company Empresa Pesquera Apiao S. A. is Friend of the Sea certified to ensure that the mussels it supplies are produced in a sustainable and environmentally friendly manner. Scottish Shellfish Marketing Group (SSMG), Tasmanian Spring Bay Mussels and others have also been awarded the Friend of the Sea certificate.

Korsakov cannery (Sakhalin Region). Products: mussels, fish, shrimps, squid, scallops, caviar.

Sea freshness company (Moscow). Products: mussels, fish dumplings, frog legs, snails, scallops, cuttlefish, octopus, lobsters, lobsters, lobsters, shrimps, trout, crabs, squid, caviar.

Ochakovskiy mussel and oyster fish canning plant (Ukraine). Products: mussels and oysters, seafood preserves, canned fish.

Fishing collective farm "Rodina" (Yuzhno-Kurilsk, Sakhalin Region). Products: mussels, fish, octopus, seafood, shellfish, seaweed, shrimp, caviar, scallop.

Fishing collective farm named after Kirov (Sakhalin Region). Products: mussels, fish, preserves, canned food, caviar.

Company "Sant" , TPK (Ufa). Products: mussels, seafood cocktail, gourmet fish, trout, beluga, salmon.

Sakhalin Union of Fishing Collective Farms (Yuzhno-Sakhalinsk). Products: mussels, fish balyk, seaweed, shrimp, scallops, fish oil, caviar.

Kholmsk fishing collective farm (Sakhalin Region). Products: mussels, herring, octopus, fishmeal, seaweed, shrimp, fish oil, caviar.