The Benefits: 
  •  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.
History bites:
  • 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.