Fresh mussel (kg)

The mussel is a bivalve mollusk that lives at shallow depths in highly beaten areas with a lot of organic matter. It typically feeds on phytoplankton, zooplankton, and organic particles. Its shell is elongated, black in color with brown tones. Its flesh is orange. The mussel colonizes surfaces to which it adheres, forming large communities. It can reproduce throughout the year, although it has two main spawning periods, one in spring and another in autumn. Shortly after these periods, its population increases significantly. Mussels that are a paler orange color are males, while those that are a vibrant orange are females. Properties and benefits: Mussels are a great nutritional source, especially for potassium, sodium, iodine, and vitamins A and B. They also have anti-inflammatory properties and higher Omega 3 content than other seafood. They are rich in vitamin A, which strengthens the immune system. They are an excellent source of protein. Being rich in vitamin C and phosphorus, they are ideal for strengthening our bones and teeth. They contain a lot of iron, making them recommended for combating anemia. Mussels also contain selenium, an excellent DNA protector and regulator of the thyroid gland. Vitamin A makes them good for our vision. Nutritional value per 100g: Energy: 172 kcal Total fat: 4.5g Saturated fatty acids: 0.9g Cholesterol: 56mg Sodium: 369mg Potassium: 268mg Carbohydrates: 7g Protein: 24g Conservation and tips: Once purchased, mussels should be consumed within one day. If not, it is best to cook them and store them in the refrigerator. They should never be stored in the coldest part of the fridge, and it is best to wrap them in a damp cloth. Mussels should always be cleaned by using a knife to pull outwards until they detach from the flesh. Marine residues stuck to the shell should be scraped off with a knife or a bristle brush. To clean them, they should be placed in a bowl of water and the water should be changed to allow them to release any sand. Recipe and culinary uses: The most common way to consume mussels is steamed, and you can add a spicy touch with paprika or chili pepper. First, they need to be cleaned well. Place them in a pot with the juice of one lemon, a glass of white wine, and a tablespoon of hot paprika. Finish by adding a tablespoon of oil and stirring well. Cover the pot and cook over medium heat until all the mussels have opened.