Healthy Food Database

Mussels

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Most mussels today are farmed. The most common mussels are the blue mussel and the greenlip mussel. Mussels have a crescent shape and a thick shell. Blue mussels are often purple-black in colour, but can also be brown or grey depending where they were grown.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

Category: Seafood - Mollusc

In Season: all year

To Buy:

Fresh mussels must always be purchased live to ensure freshness. There are approximately 25 mussels to a kilo. Avoid any with damaged shells.

To Store:

Mussels are best stored out of water and in the refrigerator. Store for up to three days. NEVER risk eating mussels if you suspect they might be off.

Tips & Tricks:

When eating mussels throw out any that have not opened during cooking.

Cooking Tips:

Scrub thoroughly under running water and remove the beard (fibrous hair-like thread) that is attached. Mussels are cooked once their shells are opened. Steam, poach, grill, bake or barbecue. Avoid using too much liquid, allowing the mussels to cook in their own juices and retain their natural flavour.

Find recipes with Mussels

Nutrition per Per serve:

Weight (grams):

105

Carbohydrates, g:

4.7

Fat (g):

1.8

Monosaturated Fat , g:

0.3

Niacin (B3):

Iron, mg:

Zinc:

Magnesium:

Sodium:

Salicylates:

Safe/negligible amount

Energy (kJ):

348

Protein (g):

11.9

Saturated Fat, g :

0.5

Vitamin B2:

Vitamin C:

Folic Acid:

Potassium:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

Anaemia

Low Energy

Prostate Problems

Chronic Fatigue Syndrome

Low Libido

Immune Deficiencies

Malnutrition