Mussels: what they are and how they are consumed

Mussels arebivalve molluscs (orlamellibranchs), able to filter oxygen for breathing and at the same time retain food (mainlyplankton). The valves of the mussels are madeof calcium carbonateand held together by a small zipper.

Classified as ahighly invasive species, mussels are also known as theMediterranean mussel. Their consumption by man dates back to antiquity, so much so that some Roman recipes have been found based on seafood identifiable with mussels.

They are generally eaten in a pan, in soups or sauces, with rice and pasta. A very common preparation is the so-called “Sauté of Mussels“, which consists of consuming them boiled together with pepper, garlic and extra virgin olive oil.

What benefits can they bring to the body?

These seafood haveabout 58 kcal per 100gr, which makes them low-calorie. Among the many nutrients found in a mussel dish are:

• B vitamins;
• Vitamin C;
• Vitamin A;
• Vitamin E ;
• Zinc;
• Iron;
• Sodium;
• Calcium;
• Phosphorus;
• Copper;
• Selenium;
• Potassium;
• Magnesium;

Mediterranean mussel also has high levels ofpolyunsaturated fatty acidssuch asOmega-3 (more specifically, docosahexaenoic acid and eicosapentaenoic acid. These substances are known to bring enormous benefits to theheartand circulation, but with regard to the vitamins mentioned above, many of them stimulate the production ofcollagenand also act on the quality of the tanduring the summer.

Selenium is an antioxidant, while phosphorus and calcium help strengthen bones, being the components of hydroxyapatite of which bones are composed.

Contraindications on the consumption of mussels

However, the consumption of the Mediterranean mussel can represent a danger for the organism, if it is raised and/or fished near highly polluted maritime areas . Being capable of filtering and purifying the waters in which they live, mussels also end up retaining dangerous bacteria and viruses inside them , as well as toxic and in some cases even carcinogenicsubstances . The consumption of raw mussels exposes to the risk of very serious intoxications and among the diseases that can be contracted we find:

• Cholera (caused by the bacterium Vibrio cholerae );
• Typhoid (caused by the bacterium Salmonella enterica );
• Hepatitis A ;

We remind you that these pathologies are all capable of causing the Death of the affected subject, if not adequately treated.

Some algal toxins may also be present in mussels which are the basis of various gastrointestinal and neurological syndromes. For all these reasons it is recommended to properlyCook the mussels and to refrain from consuming these mussels still raw.

A widespread false myth sees lemon juice as an effective disinfectant against bacteria and viruses that can lurk in mussels. But in truth,not only wouldlemon not be able to eliminate 100%of pathogens, but its disinfectant action would take hours or even days. Mussels soaked in lemon, however, are consumed after a few minutes (or even just after a few seconds) and in this case the disinfectant power of the lemon is practically nil.

How to reduce risks by eating mussels

In the light of what has been discussed in this article, it seems obvious that mussels are not harmful to the body, provided they are eaten in moderate quantities and cooked .

In order to avoid poisoning, it is advisable to buy and consume only products whose origin is certain. It is also necessary to show attention to the state of conservation of the product and prepare it following all the precautions. Before cooking, clean the surface well using a brush to remove all impurities.

Furthermore, the consumption of this mussel is not recommended for those who are subject to food intolerances due to seafood or crustaceans .