Mussels

Known as moules in French, these bivalves are found in both fresh and marine water ecosystems. They have a large, oblong shell that’s similar to oysters and clams. They are often firmly attached to rocks or other hard substratum with the help of byssus thread. They are cream-colored, or pinkish if female. Mussels can be eaten raw, in salads, or cooked. They are a staple in Mediterranean cuisine and are served in many other traditional dishes like paella (Spain), dagnje na buzaru (Croatia), moules frites (Belgium) and bouillabaisse (France).

Mussels are high in protein, vitamin B12, minerals and trace nutrients. They are also rich in antioxidants and can help lower cholesterol and blood pressure. They can be steamed or sautéed with other vegetables, meats and sauces. They are also used in a variety of soups, chowders and pastas.

Before eating mussels, it is important to clean them thoroughly. Typically, scrubbing with a brush or by soaking in cold, clean water will remove any barnacles and grit. It is also a good idea to give any open mussels a sharp tap with a knife and discard any that fail to close after cleaning (they are dead). You can also use a spoon to remove the ‘beard’ – a fibrous clump of hairs – from the hinge end of the shell.

When ready to eat, the mussels should be steamed in white wine, or cooked with onions, garlic and herbs. The dish is usually accompanied by a baguette for slurping up the delicious broth and sauce, as well as some good quality beer.