Mussels
QUICK FACTS
aste: Mussels have a very mild “ocean” flavour with a faintly sweet, mushroom-like undertone. Their subtle taste makes them an excellent addition to many dishes, and they will take on the character of the other ingredients they’re combined with.
Nutritional Value: Sodium, Potassium, Vitamin C, Iron
Ways to Cook: Steam, Grill, Roast, Pan-fried
Recommended Portion Sizes per person: 250 – 300g
Similarities: Clams, Cockles
Side Suggestions:
- Portuguese Mussels (Moules à la Portugaise)
- Caribbean Coconut Mussel Curry
- Moules Marinières (French Mussels in White Wine Sauce)
- Mussels Pasta with Garlic and Fennel
To Drink with Mussels: Pinot Grigio, Chardonnay, Sauvignon Blanc, Sauvignon de Touraine.
Best way to cook
Steaming: Steaming is a great cooking method for calorie counters. Steamed fish must be fresh. To ensure your fish doesn’t stick, pour a little cooking oil on a wad of paper towels and wipe the surface of your steamer. Alternatively, you can wrap your fish in foil or even leaves such as spinach or Savoy cabbage.
Most recipes require water for a clean, quick steam or you can use a flavoured liquid to infuse the fish with some fragrance, turning the steaming liquid into a sauce. For quick and easy steamed fillets, it’s recommended to use 8 minutes for 200g medium-thick fillets. You can also calculate the cooking time at 10 minutes per inch of thickness.
The steaming should finish when the fish turns opaque but is still resisting flaking as it will continue cooking when removed from the heat. Serve straight away with prepared vegetables and sauces. A good test with whole-steamed fish is to poke a skewer deep into the center of the fish and leave for 10 seconds. Then pull it out and press it against your hand – it should feel hot.
