Mussels are a family of marine bivalves. In a narrower sense, only the type genus of the family, Mytilus, is called mussels. Representatives of this group live throughout the oceans.

Some (genera Mytilus, Perna, Crenomytilus) are important fishery objects, along with representatives of another family of bivalve mollusks – oysters (Ostreidae). The shells of these mollusks are symmetrical and can close very tightly.

Artificial breeding of mussels is rooted in the deep past. There are special farms for growing mussels. This is an interesting and complex process invented in 1234 by Irish sailors. Previously, sailors lowered oak poles into the sea and planted clams with caviar on them.

Currently, mussels are grown on the seabed, on special platforms or on ropes. After 18 months, the mussels in the colonies reach the desired size and are ready to be harvested.

Useful properties of mussels

Mussel meat is a pure high-quality protein. It is rich in phosphatides. Which have a beneficial effect on the functioning of the liver. These mollusks are quite fatty, but the so-called “healthy” fat, which includes especially useful polyunsaturated fatty acids. These are special substances that improve brain function and restore former visual acuity.

The composition of mussels includes various trace elements, including zinc, manganese, iodine, cobalt, copper, about 20 essential amino acids, as well as vitamins B2, B6, B1, PP, as well as E and D. In addition, mussels are an excellent antioxidant. Especially a lot of cobalt in mussels: almost ten times more than in pork, beef and chicken liver.

A scientifically proven fact is that eating this mollusk reduces the risk of cancer, is an excellent tool for the prevention of arthritis. Mussels are also famous for their ability to strengthen the immune system.

The properties of mussels have been proven by clinical trials to resist cancer, arthritis, and also increase the body’s immune defenses. Moreover, mussels are a natural antioxidant, since they contain vitamin E, as well as vitamins B and D, trace elements and biologically active substances. In terms of nutritional value, they are often equated with chicken eggs, because the protein of mussels contains all the necessary amino acids.

Mussels are characterized by a pleasant delicate taste, high nutritional value and highly effective medicinal properties, useful for improving metabolism, stimulating the process of hematopoiesis, increasing overall tone, strengthening immunity. Mussels are recommended for various blood diseases, increased radiation.

Mussel meat has a high content of glycogen and minerals. This product contains more than 30 different macro and microelements, almost the entire group of vitamins, including provitamin D3, a number of enzymes that improve digestion.

Mussel fat is characterized by an exceptionally high content of essential polyunsaturated fatty acids, especially arachidonic, as well as a large amount of phosphatides. Mussel fat contains cholesterol, but since there is very little fat in mussels, therefore, the amount of cholesterol is negligible.

Very often, mussels are cooked on a hot sheet of metal or a small grill set on coals. A kind of barbecue is also made from mussels, stringing marinated meat on wooden skewers. Salads are prepared from mussels, they are marinated, added to roasts and pilaf. There are those who prefer to eat mussels raw. But this is not recommended. This shellfish is in perfect harmony with lemon juice and fine white wine. In such a composition, a real delicacy is obtained.

The record holders for the presence of sodium
Dangerous properties of mussels

Mussels are not advised to use for gout, because they, like other mollusks, are rich in protein compounds that are converted into uric acid. It is she who forms crystals that are deposited in the joints, causing pain.

Mussels can also cause allergies, including cross-allergy, which is due to the similarity of allergenic structures. In addition, do not allow the use of this product in violation of blood clotting.

In nature, mussels are filter feeders and pass a lot of water through themselves (an average of 70-80 liters), purifying the liquid from various substances that are dangerous to all living things and harmful microorganisms. Therefore, after a certain time, a strong nerve poison called saxitoxin accumulates in them. Its large amount is not safe for people, and mussels can cause irreparable harm to the body instead of a positive effect.

However, if you choose mussels correctly, you can reduce the risk of poisoning to zero. saxitoxin. So, doctors recommend refusing to purchase bad-smelling mollusks, products with broken and whitish shells. The general selection rules state that the shell flaps must be tightly closed and not damaged, and nothing should hang out inside.