What are mussels? Nutritional value of mussels

Mussels are the shellfish of the Mytilidae family, also known as green mouth, and are nicknamed "Lady of the East China Sea". Mussels are rich in nutrients, and their nutritional value is higher than that of ordinary shellfish, fish, shrimp, meat, etc. They have a positive effect on promoting metabolism and ensuring the nutritional supply of brain and body activities, so some people call mussels "eggs in the sea". Today I will share in detail what soups can be made with mussels.

Contents of this article

1. What are mussels?

2. Nutritional value of mussels

3. What soup can be made with mussels?

What are mussels?

Mussels are the meat of the Mytilidae family, also known as green mouth, and nicknamed "Lady of the East China Sea". The protein content is as high as 59%. Mussels are bivalve molluscs with a dark brown shell and live on seashore rocks. Mussels are commonly known as sea scallops in northern China and are one of the world-famous seafood. Mussels are an important species in shellfish farming. They are farmed in many parts of the world, especially in Northern Europe, North America, and Australia. Mussel farming is very popular and the production volume is also very large. Mussels have high economic value and certain medicinal and edible value.

Nutritional value of mussels

Mussels are a popular seafood product. They are not easy to preserve after harvesting. They have always been processed into dried products - mussels after being cooked. Mussels have high nutritional value and certain medicinal value. The protein content of mussels is as high as 59%, including 8 essential amino acids for the human body, and the fat content is 7%, most of which are unsaturated fatty acids. In addition, mussels are also rich in calcium, phosphorus, iron, zinc, vitamin B, niacin, etc. Because mussels are rich in nutrients, their nutritional value is higher than that of general shellfish, fish, shrimp, meat, etc., and they have a positive effect on promoting metabolism and ensuring the nutritional supply of brain and body activities, so some people call mussels "eggs in the sea."

Every 100 grams of dried clams contains 13 grams of water, 59.1 grams of protein, 7.6 grams of fat, 13 grams of carbohydrates, 6.9 grams of ash; 277 mg of calcium, 864 mg of phosphorus, 24.5 mg of iron, 0.46 mg of riboflavin, and 3.1 mg of niacin.

Purple mussels are rich in B vitamins, such as vitamin B2, folic acid and vitamin B12, and are also rich in phosphorus, iron and zinc. Every 100 grams of raw mussels contains 12 grams of protein, 2 grams of fat, and can provide 360 ​​kilojoules of calories. Mussels are not only rich in nutrients, but also have the effects of nourishing the liver and kidneys, regulating menstruation and activating blood circulation.

What soup can be made with mussels?

400g spare ribs (chopped into pieces), 50g mussels, 500g kudzu vine, 1/4 fruit peel.

seasoning:

One tablespoon of salad oil, a slice of ginger, a scallion, and a little salt.

practice:

1. Soak the mussels in clean water until soft, wash them, put them in water, cook on high heat for 3 minutes, then remove them and drain the water.

2. Add a tablespoon of salad oil and stir-fry ginger, green onions, and clams to remove the fishy smell, but leave out the ginger and green onions.

3. Put the ribs into boiling water, cook on high heat for 3 minutes, take out and wash.

4. Soak the peel until soft, scrape out the pulp and wash it clean. Peel the kudzu vine, wash it and cut it into pieces.

5. Bring appropriate amount of water to a boil over high heat for 6 minutes. Add mussels, pork ribs, kudzu vine, and fruit peels. Cook over medium heat for 40 minutes. Add salt to taste.