Popular diet plans like the GI diet, Weight Watchers, Slimming World and the South Beach diet could be the reason behind consumers becoming increasingly aware of mussels’ health benefits. The last year has seen a massive 20 per cent boom in sales of the shellfish in the UK, and shellfish retail shares grow at 12% year on year, according to the Scottish Shellfish Marketing Group (SSMG).
More than two million British households now buy mussels. It could be because of new evidence that mussels improve heart health, or because they are a vital ingredient in a healthy sex life. (Read more: Lovelife & Zinc.)
But shellfish, mussels in particular, and the way they are farmed, also represent one of the healthiest of foods grown in the most sustainable way: mussels are a natural sustainable crop, they don’t deplete resources in the environment, but instead consume plankton, contributing positively towards the food chain.
“The popularity of mussels has been something of a revolution, cooking up a storm not only in many top restaurants but also making their way into households,” says SSMG Managing Director Donny Gillies. “With convenience and health being key requirements for food in the 21st century, mussels are living up to their growing reputation as a wonder food. As consumers’ love for fresher and more adventurous food grows, the boom we are seeing in shellfish will continue.”
Mediterranean Pasta Salad with Mussels
Serves 4
Ingredients
125 g of fresh rope-grown mussels
150g of dried or fresh pasta bows
140g of bacon rashers
1 courgette (grated)
1 grated carrot (grated)
1 medium onion (diced)
large handful of beansprouts
Dressing
2 tsp of white wine vinegar
5 tsp of olive oil
1 tsp French mustard
1 clove of garlic – crushed
fresh lemon juice – a few drops to taste
salt & ground black pepper
Directions
1. Boil the pasta and drain when cooked
2. Grill the bacon and place on a kitchen towel to drain excess oil. Cut into strips
3. Stir fry the vegetables in a little oil on high for 7-8 minutes.
4. Cook the mussels according to instructions. Discard any mussels that remain closed after cooking. Remove from shells
5. Mix together the drained pasta, vegetables, bacon and mussels
6. Mix the dressing and pour it over the salad.
Steamed Mussels with Rosè Wine
Serves 8
Ingredients
6 lbs fresh rope-grown mussels
2 tablespoons extra-virgin olive oil
2 garlic cloves (finely chopped)
2 shallots (finely chopped)
½ a red pepper (finely chopped)
1 glass rosé wine
2 tablespoons flat-leaf parsley (coarsely chopped)
3 tablespoons unsalted butter (optional)
Directions
1. Heat the olive oil in a large pot. Add the garlic, shallots and red pepper and cook over low heat until fragrant, about 4 minutes.
2. Add the wine and bring to a boil over high heat. Add the mussels, cover and cook, shaking the pot a few times, until the mussels open, about 5 minutes. Discard any mussels that remain closed after cooking.
3. Using a slotted spoon, transfer the mussels to 8 shallow bowls. Add the butter, if desired, to the cooking liquid in the pot, swirl to melt and season with salt and pepper. Pour the sauce over the mussels. Garnish with the chopped parsley and serve with crusty bread.
Mussel and Saffron Pilaff
Serves 2
Ingredients
455g (1lb) fresh rope grown mussels
1 large pinch saffron threads,
2 tablespoons olive oil
1 small onion (finely chopped)
1 clove garlic (finely chopped)
125g long grain rice
300ml vegetable or fish stock
1 bay leaf
salt and black pepper
30g dried currants or sultanas
lemon wedges to garnish
Directions
1. Preheat the oven to 190°C/375°F,Gas Mark 5
2. Soak the saffron threads in 3 tablespoons of boiling water for 15 minutes.
3. Heat the oil in an ovenproof casserole dish and add the onion and garlic. Cook until soft.
4. Stir in the rice. Add the stock, saffron with liquid and bay leaf. Season and bring to the boil. Cook in the oven for 15-20 minutes.
5. Add the mussels, cover and return to the oven. Cook for a further 10 minutes until the mussels are opened. Discard any mussels that remain closed after cooking. Stir in the dried currants or sultanas.
6. Garnish with lemon wedge and serve.
