Mussels

Mussels are saltwater bivalve molluscs with a distinctive dark blue to black shell, and they rank among the most popular seafood in the world. Their meat is tender, slightly sweet and pleasantly briny. In the kitchen they are most often steamed with wine, garlic and herbs, or cooked in tomato- or cream-based sauces. They are the centrepiece of the classic Belgian dish moules-frites. They work wonderfully in pasta, risotto, soups or as a standalone starter. Mussels are nutritionally rich, they are high in protein, iron, zinc and B vitamins. Fresh mussels should be alive and tightly closed before cooking.