Mussel meat

Hey guys

Anyone know the protein values etc of mussels? I love them and can get them dirt cheap.

Any bearded clams?

Seems to be around 19g protein per 100g

Hardly any protein value but I like the bearded ones better

interesting.. so, can i not feel guilty when eating a pot load of mussels?

gambit wrote: interesting.. so, can i not feel guilty when eating a pot load of mussels?

If there isn't any heavy cream based sauces it should be fine. Also not the tinned in oil type.

I'm interested to hear if anyone else maybe has more info on this? Like carb content (if any), cholesterol etc. Also Calamari steaks

MCJ wrote:

gambit wrote: interesting.. so, can i not feel guilty when eating a pot load of mussels?

If there isn't any heavy cream based sauces it should be fine. Also not the tinned in oil type.

I'm interested to hear if anyone else maybe has more info on this? Like carb content (if any), cholesterol etc. Also Calamari steaks

I have a 5kg bag of black mussels in the freezer and have been waiting to cook it but was'nt too sure if i could have it.. I'm thinking more of a paella but just with mussels in it. ok.. starting to drool here.. i'm not sure but i think it could possibly be high in cholesterol.

FOR THOSE THAT ARE HUNGRY .

Some Jamie Oliver recipes:


Ingredients
3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley
Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.


RECIPE 2:


ingredients

• olive oil
• 6 rashers smoked streaky bacon, the best • quality you can afford, sliced 1cm thick
• 1kg mussels, debearded and scrubbed clean (ask your fishmonger to do this for you)
• 1 clove of garlic, peeled and finely sliced
• 150ml good-quality cider
• 2 tablespoons crème fraîche
• a small bunch of fresh tarragon, leaves picked and roughly chopped
• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

for the toasts
• ½-1 loaf of good-quality rustic bread or ciabatta, sliced 2cm thick
• 1 clove of garlic, halved
• extra virgin olive oil



method

Mussels are the future. They’re absolutely gorgeous, cheap, exciting, easy to farm and so quick to cook. The other brilliant thing about them is that they don’t need any feeding: they live off tiny plants that they filter out of the water so they actually clean the sea. I want to help you fall back in love with them.

I had my first mussel when I was about 7 years old and I remember it to this day. It’s so exciting to pick the first one out of the shell and enjoy it then use that shell as pincers to eat the rest, chucking the empty shells into another bowl. My kids love them – they’re great fun for kids to eat.

Put your bread on a screaming hot griddle, in the toaster or under a hot grill to toast.

Meanwhile, put a large pan on a high heat with a lug of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes, or until golden and crispy. Scoop the bacon out of the pan, leaving the flavoured fat behind. Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.

Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.

When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they’re no good. Lay your toasts around the edge of the platter.

Stir the crème fraîche into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Give the pan a jiggle then pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.

Bandit1200 wrote: FOR THOSE THAT ARE HUNGRY .

Some Jamie Oliver recipes:


Ingredients
3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley
Directions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.


RECIPE 2:


ingredients

• olive oil
• 6 rashers smoked streaky bacon, the best • quality you can afford, sliced 1cm thick
• 1kg mussels, debearded and scrubbed clean (ask your fishmonger to do this for you)
• 1 clove of garlic, peeled and finely sliced
• 150ml good-quality cider
• 2 tablespoons crème fraîche
• a small bunch of fresh tarragon, leaves picked and roughly chopped
• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

for the toasts
• ½-1 loaf of good-quality rustic bread or ciabatta, sliced 2cm thick
• 1 clove of garlic, halved
• extra virgin olive oil



method

Mussels are the future. They’re absolutely gorgeous, cheap, exciting, easy to farm and so quick to cook. The other brilliant thing about them is that they don’t need any feeding: they live off tiny plants that they filter out of the water so they actually clean the sea. I want to help you fall back in love with them.

I had my first mussel when I was about 7 years old and I remember it to this day. It’s so exciting to pick the first one out of the shell and enjoy it then use that shell as pincers to eat the rest, chucking the empty shells into another bowl. My kids love them – they’re great fun for kids to eat.

Put your bread on a screaming hot griddle, in the toaster or under a hot grill to toast.

Meanwhile, put a large pan on a high heat with a lug of olive oil. Once hot, add the sliced bacon then stir and cook for a couple of minutes, or until golden and crispy. Scoop the bacon out of the pan, leaving the flavoured fat behind. Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.

Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.

When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they’re no good. Lay your toasts around the edge of the platter.

Stir the crème fraîche into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Give the pan a jiggle then pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.

Damn you!!!!!

Ha Ha sorry bud :silly: :lol:.

what bandit said.... my tummy is growling here....