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eat mussels

A thalassic design classic: turmeric-colored morsels stunningly presented in raven shells. But they don't just look good. There's the wonderful percussive rhythm of mussels being gently shaken in the pan and poured into a large bowl. With head over the bowl you breathe in the tantalizing sea-fresh steam. Savor it. And then get to the task at hand; extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread. THE complete sensory food experience.

HISTORY

Archaeological findings suggest that mussels have been used as a food for over 20,000 years. They have been cultivated in Europe since 1235 when Patrick Walton, an Irish sailor shipwrecked on the French coast, hung up nets in order to catch fish and found that mussels were sticking themselves to the poles supporting the nets.

BIOLOGY

Mussels are bivalves (molluscs with two hinged shells). They filter iron from seawater to produce the adhesive plaque they use to attach themselves to rocks and other objects.

NUTRITION

Good source of selenium (stimulates metabolism and immune system and protects cells from free radical damage), vitamin B12, zinc, folic acid, iron, calcium and omega 3 polyunsaturates.

TIPS

BUYING
Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not ‘fishy’.

STORING
Best eaten within a day of buying.

PREPARING
Discard any open mussels that don’t close with a sharp tap. Pull out the beards and scrub the shells under cold running water using a stiff brush. Swish around in three water changes to expel any grit.

OTHER STUFF

Nacre (mother-of-pearl) extracted from mussel shells was widely used to make buttons, before plastics, and is still used in jewellery making today.

PICK OF THE RECIPES

in season:

january
february
march
april
may
june
july
august
september
october
november
december

main regions:

Coastal, particularly Eastern

ONLINE

• Mussels au Gratin

• Beer Steamed Mussels

• Saffron Mussel Bisque

IN PRINT

• Linguine with Mussels in a Red Sauce
  The River Cafe Cookbook

• Baked Mussels Provencal
  Leith's Cookery Bible

• Curried Mussel and Vegetable Soup
  Blanc Vite