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Mussel consumption
In the shop it is possible to buy fresh, smoked, preserved and frozen
blue mussels. During harvesting, the mussels are rinsed and sorted,
while small and dead mussels, aswell as stones and rocks are thrown
away. They are then packed in crates or net bags and transported to
wholesalers in refrigerated vehicles. Mussels remain fresh for about
a week during the winter and somewhat shorter during the summer.
In the Netherlands, where mussels are boiled before
delivery, a more advanced technique for cleaning and sorting is used.
After tumbling and the thicker byssus threads have been removed they
are sent through a maskin with rotating rollers and there after boiled
in a pressure cooker. By varying the pressure in the cooker, the mussel
loosens completely from its shell. The next stage is a separation
bath where the mussel meat floats on the surface and the shells sink
to the bottom. After boiling the mussels are ready to be canned or
frozen.
In comparison with oysters
blue mussels are stronger in taste, which is the reason why blue mussels
are not eaten au naturel (raw and alive) as extensively as with oysters.
Blue mussel meat has a high nutritional value. Mussel
protein contains vital amino acids, several minerals and certain vitamins.
Fat content is low, about 2%.
Mussel soup (4 port.)
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Time 20 minutes
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Ingredients:
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1 litre (0,6 kg) mussels
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2 onions
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1 paprika
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Some parsley
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2 dl cream
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Toasted white bread
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Method:
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Rinse the mussels and brush off the byssus threads.
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Chop the onion, paprika and parsley.
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Put the ingredients into a saucepan and add
the cream.
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Boil up and let simmer for about 5 minutes.
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Serve with toast.
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