Mussels— a natural aphrodisiac Bashny.Net

    
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People ate mussels still 60-70 thousand years ago. This fact became known thanks to archaeological finds. Mussels are shellfish that live in colonies. They cover clusters of large stones, sleyvas special threads, called byssus. In ancient times of these threads was made of cloth of which women make their own apparel. Then the extraction of shellfish were their main livelihood. In the modern world mussels are a delicacy. More than half a million tons harvested annually.

Mussels are delicious, tender taste, contain large amounts of protein (higher in protein like beef and fish), low-calorie. The presence in the mussels of mineral salts, iron, phosphorus and vitamins makes them very useful. Some scientists believe the mussels natural Viagra.

Each 100 grams of mussels is about 80 calories, 20 grams of protein (the mussel is literally solid protein), 3 grams of fat and 3 grams of carbohydrates. The most important fact for athletes and people watching their health and figure, with a small content of fat – a huge amount of protein.

Clams: glycogen, minerals (iron, phosphorus, calcium), lots of trace elements (boron, iodine, Tsing, etc), vitamins C, D, F, and B vitamins – B1, B2, B6. In 100 grams of mussel contains 25% daily value of vitamin E – because of this, they are a natural antioxidant. That is, if you often eat mussels, you will have perfect complexion and skin.

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To eat mussels in can meat (muscle), the mantle and the liquid in which they are located.

Cooked meat mussel protein reminiscent of hard-boiled eggs, dark gray or yellow. Due to the fact that they contain a large amount of starch, mussel's meat has a sweet taste.

To consume mussels is best very fresh, and store them not more than a day, and store in the refrigerator to keep them fresh. They should be tightly closed, or close if, for example, to prick the "muscle" something. Otherwise, if the mussel is open and doesn't respond, it means that she has absolutely unsuitable to the use – safely dispose of such items.

To prepare crude mussels must be washed in the sink under cold running water and a knife or with a special brush to clean off dirt adhering to them and disrupt the so-called "beard" which protrudes from the sash.To cook mussels you need in the pressure cooker, over high heat. For boiling do not need a lot of liquid, as in the process of cooking mussels secrete moisture and often even mussels cooked not in water but in wine. To cook so they need a few minutes, then they are revealed, exuding a beautiful fragrance, stimulating wild appetite. Usually mussels are served hot. Important point – never heat already cooked mussels is fraught with food poisoning! Product media becomes when increases in size of up to 7-8 cm before that she needs to live for 14 months.

Meat of mussels consumed in combination with vegetables, mayonnaise, make a variety of salads. Combine well with cereals, potatoes.

Mussels are active filter feeders. Filtering through seawater and thereby cleaning it from dirt, shellfish accumulate harmful substances and microorganisms. One individual receiving 70-80 liters of water. Accumulating poison protozoa, mussels become dangerous. In the cells of the simplest is the strongest nerve poison saxitoxin. Certainly. In the cells of protozoa it is negligible. However, mussels can accumulate a dangerous quantity of this poison. In our stores mussels are sold mainly imported, but there are farms, farms which grow mussels. And there is need to treat this with caution. Why? Yes, because in order for the cleansing of mussels from the accumulated in them the poison saxitoxin, the shellfish of not less than one month must be maintained in clean sea water. And confidence, that so do all farmers growing mussels on sale, no. Boiling is also useless, the poison does not decompose under high temperature. In England I believe, for example, that clams can be eaten when the title has the letter R, that is, from September to April. Poisonous mussels have an odor of spoiled cans, sink them thin and brittle with a light color.Mussels are delicious only when they are caught in the cold season.

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