Types of Mussels
Blue Mussels - North Atlantic
Blue mussels are found along the coastlines of most North Atlantic countries, often in vast quantities in the tidal waters or in shallow bays. Harvesting wild blue mussels is popular as the shellfish can be easily gathered by hand and taken home for dinner.
Blue mussels can be steamed and can be eaten by themselves or as an ingredient in a variety of dishes. Blue mussels can also be served raw in the same way as oysters. Blue mussels are a good source of iron, selenium and vitamin B12. The small amount of fat they contain is said to be beneficial.
Green Lipped Mussels - New Zealand
The green lipped mussel is a shellfish commonly found growing off the coast of New Zealand. Green lipped mussels contain a host of vitamins, especially the B complex group. The also contain a broad range of minerals and trace elements. They are rich in protein, essential amino acids and are an excellent addition to a healthy diet.
How to Prepare and Cook Mussels
Mussels should be cleaned and rinsed before cooking. Discard any mussels are open or broken or that do not move or close when tapped . Wild caught mussels can be scrubbed with a brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by pulling the filaments off, trimming with shears or by cutting with a sharp knife. Rinse wild mussels several times but do not let them sit in water, as freshwater will kill them. Farmed mussels usually just need a quick rinse under cold running water.
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