110,618
edits
Mussels: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo -->{{#seo: | |||
|title=Mussels: Wiki facts for this cookery ingredient | |||
|titlemode=replace | |||
|keywords=Mussels: Wiki facts for this cookery ingredient | |||
|description=There is archaeological evidence that humans have utilised mussels as a source of food for thousands of years. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/6/60/Mussels.jpg/Mussels.jpg | |||
|og:type=article | |||
}} | |||
<!-- /seo --> | |||
<GoogleBanner>other-pages</GoogleBanner> | <GoogleBanner>other-pages</GoogleBanner> | ||
[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cooked mussels]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cooked mussels]] | ||
There is archaeological evidence that humans have utilised '''mussels''' as a source of food for thousands of years. Nowadays marine mussels remain a popular [[seafood]], especially in [[Belgium and the Netherlands]], and [[France]] (called [[moules | There is archaeological evidence that humans have utilised '''mussels''' as a source of food for thousands of years. Nowadays marine mussels remain a popular [[seafood]], especially in [[Belgium and the Netherlands]], and [[France]] (called [[moules marinières]]), where they are consumed with [[French fries]] ("mosselen met friet" or "moules frites"). In France, the Ãclade des Moules is a mussel bake popular along the beaches of the Bay of Biscay. In Italy, they are popular, often mixed with other sea food, or eaten with [[pasta]]. In [[Turkey]], mussels are either covered with flour and fried on shishs ('midye tava'), or filled with rice and served cold ('midye dolma') and are usually consumed with alcohol (mostly with [[raki]] or [[beer]]). In Cantonese cuisine, mussels are cooked in a broth of [[Garlic|garlic]] and [[fermented black bean]]. In New Zealand, they are commonly served in a chili-based vinaigrette. | ||
Mussels can be [[smoked]], [[boiled]], [[steamed]] or [[fried]] in batter. | Mussels can be [[smoked]], [[boiled]], [[steamed]] or [[fried]] in batter. | ||
| Line 8: | Line 17: | ||
Although mussels are valued as food, mussel poisoning due to toxic planktonic organisms can be a danger along some coastlines. For instance, mussels should be avoided along the west coast of the United States during the warmer months. This poisoning is usually due to a bloom of dinoflagellates (red tides), which contain toxins. The dinoflagellates and their toxin are harmless to mussels, even when concentrated by the mussel's filter feeding, but if the mussels are consumed by humans, the concentrated toxins cause serious illness, such as paralytic shellfish poisoning. Usually the U.S. government monitors the levels of toxins throughout the year at fishing sites. | Although mussels are valued as food, mussel poisoning due to toxic planktonic organisms can be a danger along some coastlines. For instance, mussels should be avoided along the west coast of the United States during the warmer months. This poisoning is usually due to a bloom of dinoflagellates (red tides), which contain toxins. The dinoflagellates and their toxin are harmless to mussels, even when concentrated by the mussel's filter feeding, but if the mussels are consumed by humans, the concentrated toxins cause serious illness, such as paralytic shellfish poisoning. Usually the U.S. government monitors the levels of toxins throughout the year at fishing sites. | ||
{{SeasonalInfo}} | |||
October, November, December, January, February & March. | |||
==See also== | ==See also== | ||
[[ | [[Mejillón de Galicia]] | ||
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | *[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||