Black mussels (Mytilus gallopro-vincialis) is the first bivalve mollusc whose cultivation in Europe is information – its cultivation of wooden stakes in France was mentioned as early as 1235 Later this marine business is spread throughout the habitat of the species, which means the entire European coast. First, on the Atlantic coast with the blue mussel, then in the Iberian Atlantic coast in the Mediterranean with the Black Sea mussel grown all the way to the Black Sea. A wild as abundant and affordable gift sea scallops served food to people in a

Black mussels seafood
Black mussels seafood recipes for stuffed clams, food ingredients mussels, tasty delicacy for food grown mussels

ncient times.

Black mussels are great food for humans since, on the one hand, dietetic (100 grams contains only 86 calories), on the other hand, they are rich in clean and easily digestible proteins. In fact, protein content clam and beef are almost identical, but in mussels has over 10 times more calcium and two times more phosphorus. In addition about 8-10% protein mussels contain from 1 to 1.5% fat, 1.5 to 3.5% carbohydrate (primarily glycogen), minerals (phosphorus, calcium, iron, copper, manganese, iodine, cobalt and arsenic) and B vitamins (B1, B2, B12), also a and C.

The unwillingness of many people to experience this relatively affordable and tasty delicacy is associated most often with the way mussels eat and widespread review existing risk of poisoning. Yeah, they suck water through its two pairs of gills, filtering small particles such as phytoplankton, zooplankton and other organic materials. At a temperature of seawater from 16-17˚S filter 80 liters of water per day. Therefore, it is better if we pick mussels, this happens far from major ports and too stagnant water. As cultivated, they necessarily make regular analyzes of both seawater and the meat itself. Moreover, according to experts in the Black Sea no toxic phytoplankton, which threatens their meat. Rather, taste our mussels due to the specific mineral composition of the Black Sea water and its low salinity are superior to others, so they are sought after and coveted delicacy for chefs and culinary. The color of the meat in males (which is somewhat fragile) as a pale cream-colored, and in the female – yellow to orange.

Black Sea mussels
Black Sea mussel grown all the way to the Black Sea

To obtain 1 kg clean clams, it takes about 4 kg mussel shell. If you look at the menu of the famous restaurant in mussel farm “deep” near Kaliakra find that there are countless ways to prepare mussels. There make their meatballs, stuffed cabbage and even flamed dessert with apples. However, sea scallops flavor is quite delicate, so if the goal is to keep it more simple recipes are usually more successful. It is important that the shells are cleaned and washed patiently all adhering organisms and carefully plucked t. Pomegranate. Mustaches (or beard in other languages), connecting them with a rock.

Before cooking is well possibly be held 15-20 min. In cold water and drain, then, if open shells, they necessarily be discarded. In France the tradition of preparing mussels are rich and varied, but the most famous recipes is a Provencal scallops with butter, white wine, garlic, onions, tomatoes and parsley. In Spain put them in paella, and in Italy – the incredible zuppa di pesce. Stuffed mussels, mostly rice and spices cooked in Turkey and Bulgaria, and the Greeks are known for their mussels Saganaki – with tomatoes and cheese.

For most recipes mussels first suffocate in its own juice, wine and spices until the shells open. Nuts are removed, the sauce is strained, and thereafter are free for culinary creativity. But do not forget to try and simply roasted on tin in the most natural and simple way. Come to find shells in the sea, because natural stocks of wild black shell on the Bulgarian Black Sea shelf is very limited. Rapallo who have no natural enemies here quickly destroy vast fields of mussels, and they, besides being an exceptional food, have an important ecological role as a biofilter of seawater.