If you’re thinking of upgrading your mussels recipe, then, you shouldn’t be missing this post!
But before anything else, allow me to share some interesting facts about Mussels.
Mussels are a type of saltwater or freshwater mollusk, usually long and wedge shape that grow in the ocean along the shoreline. It provides a range of nutrients that is essential for the body.
“Mussels are a high protein food source. Their low fat content makes them potentially healthier than other protein sources, such as beef, which can contain a lot of saturated fat. Mussels are also low in calories, with raw mussels containing only 70 calories per 3 oz. (85g), including 1.9g of fat (0.4g of which is saturated fat). A comparable amount of lean sirloin beef contains 160 calories and 2.1g of saturated fat. The beef does contain twice the protein of the mussels.
Mussels are also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Vitamin B12 is important in the functioning of metabolism processes and a deficiency can cause fatigue and depression, as well as other symptoms. One hundred grams of mussels provides around 13% of your daily vitamin C needs and 22% of your daily iron needs. Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc. Mussels are a very good source of omega-3 fatty acids and are considered an excellent seafood choice.” (Source: FitDay)
There are so many ways to cook mussels but the simplest ways are boiling and steaming; but if your palate is tired of your usual mundane mussels soup, now is the time to reinvent your recipe!
- Rock/Kosher Salt
- 1 Kg. Fresh Mussels
- Chili Paste
- Grated Cheese (optional)
- 1 tbsp. Vegetable Oil
- 1/2 stick unsalted butter
- 3-4 cloves of garlic (finely chopped)
- Clean and debeard mussels thoroughly
- Give a squeeze of lemon or calamansi and sprinkle 3-4 tbsps of salt
- In a deep pan, pour 5-6 cups of water and completely submerged all mussels
- In medium heat, boil for 5-10minutes
- Let it cool for 20-30 minutes.
- Meanwhile, in a saucepan pour 1 tbsp. vegetable oil and butter
- Add finely chopped garlic. (Please avoid burning the butter and toasting the garlic) and chili paste
- Cook until garlic is nearly brown. Set aside.
- Preheat oven for 180C
- When mussels are already cold, carefully remove the top shells and lay each piece in a baking pan
- Sprinkle each mussel with salt, paprika, and pepper
- Drizzle butter, chili, and garlic oil and grated cheese on top of mussels
- Place your pan on the upper rack and bake your mussels for 10 minutes or until cheese melts or turns brown.