Mussels: Difference between revisions

|keywords=Mussels: Wiki facts for this cookery ingredient

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 Éclade 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.