Imported Whole Mussels with Shells
Weight: 1lb (454 g)
Great for your pasta recipes, seafood dishes or simply mussel recipes restaurant-style.
Enhance your dishes and explore your culinary skills with this great ingredient that does not just add flavors to the meals but also bring health goodness to the body.
Around the world:
In some parts of the world, these mussels are served with french fries or bread, veggies or fresh herbs in white wine and butter. They can also be stuffed with butter or cheese, mixed with other seafood or in dishes like pastas, salads, soups, rice or risottos, and casseroles.
They can also be smoked, steamed, boiled, barbecued, roasted, stuffed, or fried in butter or vegetable oil.
These bivalves are abundant and super rich in vitamin B12, the mood-boosting, depression-alleviating vitamin that also promotes brain and heart health. They are also overflowing with the essential trace minerals, selenium and manganese. Get 200% vitamin B12, 170% manganese, and 64% selenium for every hundred-gram raw serving of this exotique delicacy. They are high in omega-3 fatty acids greatly affecting optimal health of the brain and the heart.
They are packed with other important nutrients as well: an excellent source of vitamin C, iron, and protein, a good of folate and other B-vitamins, vitamin A, phosphorous, zinc, and other essential minerals.
What is more: mussels are claimed to possess anti-inflammatory and anti-aging properties. They may help ease arthritis, asthma, and reduce joint inflammation. They may also contribute in improving concentration, blood circulation, prevent anemia, boost immune system, and slow down aging.
A whole other variety to add to your seafood recipe repertoire either for a well-balanced diet or a gourmet feast.
Keep frozen (-18°C) until ready to thaw.
Avoid refreezing after defrosting.
Defrosting / Thawing:
Remove from packaging.
Refrigerate below 38°F overnight or put under running cold water.
Packaging: Frozen, vacuum packed per 450 g.
Whole Mussel Linguine
150 g spaghetti or linguine
1 pound whole mussels shell on
12 cherry tomatoes, halved
1/3 cup aromatic parsley herb, chopped
2 cloves garlic, minced
1/4 cube vegetable bouillon
1 tbsp extra virgin olive oil
1/4 cup low fat parmesan cheese, grated
Clean mussel shells thoroughly.
Cook pasta according to package instructions until al dente. Drain and set aside.
In a pan, heat olive oil and sauté onion for five minutes over medium heat.
Add garlic and sauté for one more minute. Add the tomatoes and cook for another 2 minutes.
Toss in the mussels and increase to high heat. Stir to coat mussels with the sautéed mixture.
Add the vegetable bouillon and cover the pan with its tight-fitting lid.
Cook for five more minutes while shaking the pan occasionally to make sure the mussel shells open.
Add cooked pasta and parsley in the mix and toss with the mussels.
Place on a serving plate and sprinkle with parmesan cheese.
Serve and enjoy!