Artificially bred mussels for a long time. Today there are even specially built farms for their cultivation and growing. This process is rather complicated, but at the same time it is interesting, it was invented by Irish seafarers in 1234th year. Earlier, in order to breed mollusks of mussels, oak poles fell into the sea with mollusks of caviar planted on them. Today, mussels are grown on the seabed on specially prepared ropes or platforms. After two years (more precisely, 18 months), the colonies of mussels reach those sizes when they can already be harvested.
Mussels: useful properties.
The meat of mussels is very valuable because of the wealth of phosphatides, it is a pure protein of very high quality. The use of mussels meat has a beneficial effect on the human liver. Mollusc meat is very fatty, but this fat is referred to as "useful" fats, because in its composition are polyunsaturated types of fatty acids, that is, substances that improve brain activity, and are able to restore sight to the lost acuity.
In the composition of mollusks there are many microelements (copper, cobalt, iodine, manganese, zinc, etc.), vitamins (PP, B1, D, E, B6, B2, etc.) and about 20 important amino acids. Mussels are a perfectly functioning antioxidant.
The medicinal properties of mussels are also known. With their constant use, the risk of cancer development is reduced. Mussels are an excellent preventive tool, which prevents the development of arthritis and other joint ailments. Mussels are known for their outstanding abilities in strengthening immunity.
Clinical trials have proven the ability of mollusks to prevent the development of malignant tumors, joint diseases, enhance the protective forces of the human body. Mussels, as already mentioned above, is an excellent antioxidant, given to us by nature. It consists of vitamins D and B, important trace elements. Many in mussels and biologically active substances. With regard to shellfish nutrition, it is close to the nutritional value of chicken eggs, because the mussel protein contains all the amino acids necessary for the human body.
The meat of mussels has a pleasant delicate taste. It is highly nutritious, and yet it has excellent healing properties. Meat of mollusks can improve metabolic processes, stimulate the process of blood formation, increase the tone of the organism as a whole and strengthen the immune forces. The properties of mussels are useful in diseases obtained with an elevated level of radiation, and with diseases associated with the circulatory system.
In the meat of mussels, a high content of glycogen, important minerals. In the meat of this mollusc about thirty micro- and macronutrients, almost the entire vitamin set, including provitamins D 3. Mussels contain enzymes that can improve digestion and digestion in general.
In the fat of mollusks there are a lot of polyunsaturated species of fatty acids. It contains a lot of arachidonic acid and a huge amount of phosphatides. The fat of mussels contains cholesterol, but its amount is insignificant because of the small amount of fat per se. Meat of shellfish - a source of sodium, potassium, calcium, magnesium, boron, iodine, cobalt, arsenic, manganese ... In mussels especially a lot of cobalt. It contains almost 10 times more than in the liver of chickens and pigs.
The mussels are cooked, as is often the case, on a small sieve mounted on hot coals, or on a metal sheet. From meat of mussels it turns out rather original, but tasty shish kebab. Pickled meat is prepared on charcoal, pre-strung on skewers made of wood. Often, mussels are used in raw form. This, of course, is a matter of taste, but doctors do not recommend it. The meat of mussels is perfectly combined with white wine and lemon juice. Such a composition can be safely attributed to delicacies, which is worth trying for those who consider themselves a true gourmet.