Black mussels are one of the most delicious and fragrant representatives of seafood. What makes them truly unique is the smooth and delicate meat, as well as the smell that brings the breath of the sea. They are extremely tasty, healthy and a wonderful natural source of protein, so in recent years the consumption of Bulgarian black mussels has jumped three times, and the delicacy is among the five top dishes preferred by tourists by the sea.
Most people prefer to eat mussels in a nice pub along the coast. Others would catch and prepare an amazing mussel dish themselves. In case the second option is chosen, you need to recharge with enough energy for a really long dive and mussel gathering.
Fortunately, the cultivation and cultivation of black bivalve mussels in Bulgaria has progressed quite rapidly in recent years and can now be easily purchased by chain stores in major cities. Only between 2006 and 2009 the mussel production in our country has increased almost 4 times. The mussel farms in Bulgaria are close to 20. Some of the farms sell only in our country, and the production of others is directed to the foreign market.
The black mussel is the first species of bivalve mollusk in Europe for which there is proven information. The first preserved records date back to 1235 when in France the seafood delicacy was cultivated on wooden stakes. Later, this maritime economic activity expanded and took over the entire European coast. Other sources make it clear that mussels have been a known food source since ancient times.
Recently, it has been increasingly argued that mussels should be considered a superfood. 100 grams of black mussels contain only 86 calories, distributed in extremely pure and very easy-to-digest proteins. In terms of protein content, black mussels and beef have almost the same percentage, but with the difference that in seafood the content of calcium is nearly 10 times more and phosphorus almost 2 times.
The total content of black mussels looks like this: 8-10% protein, 1.5% fat, and 1.5-3.5% carbohydrates, most of which is glycogen (the energy that our body uses for its daily physical activities). The seafood delicacy is also quite rich in iodine, calcium, iron, copper, phosphorus, manganese, arsenic, cobalt, all kinds of B vitamins, as well as C and A.
Given the diet of mussels, there is a perception that there is a risk of poisoning if consumed. Mussels feed by sucking water through their two pairs of gills, as a result of which they filter small particles such as zooplankton, phytoplankton, and any other type of organic matter. At a normal seawater temperature of 16-17 ° C, mussels filter between 70 and 80 liters of water per day. Due to this fact, it is good if you have decided to collect mussels yourself, to avoid large ports or too stagnant waters that do not drain anywhere.
As for the cultivated mussels, they are grown in clean water and regularly pass a number of tests, as well as the environment in which they are grown. An interesting fact is that according to experts in the Black Sea there is no toxic phytoplankton, which to some extent refutes the thesis of potential poisoning with this delicacy.
Bulgarian black mussel far surpasses its competitors due to its taste. This is due to the fact that the Black Sea has a lower salinity of the waters and that is why the black mussels grown in our country are an extremely popular product by chefs and cooks. The color of the flesh in females varies from yellow to orange, while in males it is pale cream. To get a kilo of pure mussels, you will need about 4 kilograms of mussels with a shell.
Recipes for making black mussels vary greatly from country to country. In France, for example, the most common way of serving is “Provencal” – with added butter, garlic, onions, tomatoes, parsley and white wine. The Spaniards put them in the paella. The recipe for stuffed mussels is most common in our country and in neighboring Turkey, and the Greeks are known for their “mussels saganaki” – with added cheese and tomatoes.
No matter which recipe you choose, the basic steps in making black mussels are similar. First, the mussels are stewed in their own sauce, wine or spices until their shells open. Then the nuts are taken out and the real culinary adventures of the one who prepares them begin.
The internet is full of tempting recipes for making black mussels, but if you still want to try something proven, you can visit a mussel restaurant on a mussel farm on the native Black Sea coast. People who are unfamiliar will be amazed at how many different and varied recipes with mussels there are, from mussel meatballs and sauerkraut to dessert with flambéed apples. Part of this is due to the unique sea flavor of mollusks, which combines extremely successfully with other foods. If you want to try fresh mussels in a real fishing village, join our gastro tour “Tastes of The Black Sea Strandzha”. For reservations: ☎️0898471201 ?firstname.lastname@example.org