The Good for You Mussels in piquant vegetable stock – we humans have appreciated this delicious and healthy treasure of the sea for many thousands of years: Food lovers from different historical and even prehistoric cultures have left evidence that they had mussels on their diet.
The traditional mussel season begins in September and ends in April. This time has always been the traditional mussel season, as mussels are perishable and have to be cooled.




Where can blue mussels be found?


The mussel’s home extends from the Pacific Ocean to the northern Atlantic. But the mussel also has its place in the Mediterranean. Since the mussel is considered a delicacy in France, it is bred in large mussel farms there. Extra artificial ropes and poles are set up so that the mussel can reproduce particularly easily. This mussel species is somewhat smaller because it has been rightly bred in France.




Mussel season


It used to be rumoured that mussels can only be eaten in months without “R”. This comes from a time when it was difficult to transport fish and seafood. Today the mussel can be eaten all year round by all regions. The cool transport makes it possible. But if you want to get products from Europe, you should take them between September and February. During this period, mussels are considered to be particularly tasty and fleshy.




The taste


Mussels are particularly creamy and salty. The taste is immediately reminiscent of the sea. The Bouchot mussel from France is extra fleshy and has a very delicate taste.




Vitamins and important nutrients


The rule applies: Sea water has a high quality value as soon as mussels are found in large numbers. This is an important indicator for mussel catchers. The mussel is one of the most sought-after shellfish in the world. Many mussels, which are sold in the retail trade, were bred in mussel farms. They have a high content of iron, proteins and other important vitamins. Furthermore, mussels are very low in fat and are therefore perfect for a diet.




An insider tip on a diet


The shell must be removed from the mussel before eating. This takes time and therefore the mussel falls under Slow-Food. For fitness conscious people, this has the advantage that you are slower and the body can better adjust to the feeling of satiety. Before cooking you have to check if the bowl is really closed. This is a characteristic that the mussel is really fresh and not spoiled. If the mussel does not open during cooking, it should be thrown away afterwards. Mussels also contain a lot of iodine, which is important for our body. Most people suffer from iodine deficiency and mussels offer plenty of iodine.




Quality instead of quantity


When buying mussels, care should be taken to ensure that they are fresh mussels. There is nothing worse than lying in bed because of food poisoning. This can happen with bad seafood.



Check the quality with a knock test


Fresh mussels smell strongly of sea and algae and are usually closed before cooking. However, fresh mussels are still alive and it often happens that the shells open and close. When the shells open, the quality and freshness can be checked. A knock test on a table causes a wake-up call and the mussel will close. If not, the mussel will be thrown away. The tapping should not be too easy, but also not too hard. If it passes the test, it can be put into the saucepan. Some mussels that are packed are in a deep sleep. They have to wake up before the knock test. With a sieve you can wake up the mussels in cold water.



Try our The Good for You Mussels in piquant vegetable stock recipe today!






1 ½ kg mussels

3 carrots, sliced

1 leek, cut into rings

1 onion, diced

2 cloves garlic, chopped

1 chilli pepper, chopped

2 bay leaves

½ Litres of broth

¼ litre white wine

1 bunch parsley, chopped

1 sprig thyme

salt and pepper

2 tbsp olive oil






Brown the onions with the garlic in the olive oil. Add the carrots, chilli pepper and bay leaves. Then add the white wine and the stock. Add the thyme and season with salt and pepper. Simmer for about 15 minutes.


Add the washed mussels and leek to the pot and cook for about 10 minutes. Finally sprinkle with chopped parsley.


It goes well with oven-fresh baguette or spaghetti.



If you want to know more about mussels, have a look at the 19 Amazing Health Benefits Of Mussels


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