Flex your mussels! Our top reasons to cook with mussels
20 April 2021
Mussels have the most impressive nutritional profile of all shellfish. Low in sodium and saturated fat, they provide B and C vitamins, amino acids, omega-3 fatty acids and an array of vital minerals including manganese, phosphorus, potassium, selenium and zinc.
Gram for gram, mussels contain over twice as much iron as beef!
Did you know?
The meat of female mussels is orange, while that of males is creamy white.
Mussel farming has virtually no negative environmental impact, using no land, no freshwater and no fertilisers, and actually cleaning up the surrounding seawater.
Test kitchen tips:
Remember the golden rule: before cooking, discard any mussel that isn’t already closed, or doesn’t close when tapped against the counter. After cooking, discard any mussel that hasn’t opened.
Mussels have been used as a food source for more than 20,000 years. Prehistoric settlements across Ireland and Scotland have often been identified by the large mounds of discarded mussel shells found nearby, known as middens.