Editing Mussel (section)

==As food==
[[File:New Zealand Mussel farm-142455.jpg|thumb|Mussel farm, New Zealand.]]
[[File:หอยแมงภู่ hoi maeng phu 2.jpg|thumb|The Asian green mussel, ''[[Perna viridis]]'', gathered in [[Chonburi Province]], Thailand]]
Humans have used mussels as food for thousands of years. About 17 species are edible, of which the most commonly eaten are ''[[Blue mussel|Mytilus edulis]], [[Mytilus galloprovincialis|M. galloprovincialis]], [[Mytilus trossulus|M. trossulus]]'' and ''[[Perna canaliculus]]''.<ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | title = Eat this! Mussels, mighty fine mollusks   | website = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc.  | date = 2010-10-13 | url = http://www.diningchicago.com/blog/2010/10/13/eat-this-mussels-mighty-fine-mollusks/  | access-date = 2010-11-17|archive-url=https://web.archive.org/web/20101230121355/http://www.diningchicago.com/blog/2010/10/13/eat-this-mussels-mighty-fine-mollusks/|archive-date=30 December 2010|url-status=dead}}</ref> Although  freshwater mussels are edible, today they are widely considered unpalatable and are rarely consumed. Freshwater mussels were once eaten extensively by [[Native Americans in the United States|native peoples]] of North America and some still do today.

In the United States during the [[Second World War]], mussels were commonly served in diners and restaurants across the country. This was due to [[wartime rationing]] and shortages of red meat, such as beef and pork. Mussels became a popular substitute for most meats (with the exception of poultry).<ref>Alton Brown, ''Good Eats,''</ref>

In Belgium, the Netherlands, and France, mussels are consumed with [[French fries]] (''mosselen met friet'' or ''[[moules-frites]]'') or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. [[French fries|Fries]] and [[Belgian beer]] sometimes are accompaniments. A similar style of preparation is commonly found in the [[Rhineland]] where mussels are customarily served in restaurants with a side of dark bread in "months containing an R", that is between September and April. In the Netherlands, mussels are sometimes served fried in batter or [[breading|breadcrumbs]], particularly at [[take-out]] food outlets or informal settings. In France, the [[Éclade des Moules#Charente-Maritime|''Éclade des Moules'']], or, locally, ''Terré de Moules'', is a mussel bake that can be found along the beaches of the [[Bay of Biscay]].

In Italy, mussels are mixed with other seafood; they are most commonly eaten steamed, sometimes with white wine, herbs, and served with the remaining water and some lemon. In Spain, they are consumed mostly steamed, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon. They can also be eaten as ''tigres'', a sort of [[croquette]] using the mussel meat, shrimps and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other sort of dishes such as rices or soups or commonly eaten canned in a [[pickling]] brine made of oil, vinegar, peppercorns, bay leaves and paprika.

In Turkey, mussels are either covered with flour and fried on skewers (''[[midye tava]]''), or filled with rice and served cold ([[Stuffed mussels|''midye dolma'']]) and are usually consumed after alcohol (mostly [[Raki (alcoholic beverage)|raki]] or beer).

They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink.

In [[Cantonese cuisine]], mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chilli or garlic-based [[vinaigrette]], processed into fritters and fried, or used as the base for a [[chowder]].

In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. The plate is very popular among tourists and low classes, probably because of the hot climate that favours mussels reproduction.

In India, mussels are popular in [[Kerala]], [[Maharashtra]], [[Karnataka]]-[[Bhatkal]], and [[Goa]]. They are either prepared with [[Moringa oleifera|drumsticks]], [[breadfruit]] or other vegetables, or filled with rice and coconut paste with spices and served hot. Fried mussels ('Kadukka' കടുക്ക in [[Malayalam]]) of north Kerala especially in [[Thalassery]] are a spicy, favored delicacy.
In coastal [[Karnataka]] [[Beary]]s prepare special rice balls stuffed with spicy fried mussels and steamed, locally known  as "pachilede pindi".

===Preparation===
[[File:Moules frites wth rose and pastis.JPG|thumb|300px|Moules-frites]]
[[File:MullMoules (2).jpg|alt=Scottish Mussels|thumb|Scottish mussels]]
[[File:Mussel dish.jpg|thumb|A mussel dish with cherry tomatoes and croutons]]
[[File:MusselsKotorBay1.jpg|thumb|right|Simple mussels roasting in a mussel farm ([[Bay of Kotor]], [[Montenegro]]).]]
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.<ref>{{cite web |title=Curry Mussels recipe |url=https://aroundtheyum.com/recipe/mussels-recipe-with-curry/ |website=Around the Yum |date=10 September 2024 |access-date=14 October 2024}}</ref> They can be used in soups, salads and sauces. As with all [[shellfish]], except shrimp, mussels should be checked to ensure they are still alive just before they are cooked; enzymes quickly break down the meat and make them unpalatable or poisonous after dying or uncooked. Some mussels might contain toxins.<ref>{{MedlinePlusEncyclopedia|002851|Poisoning - fish and shellfish}}</ref> A simple criterion is that live mussels, when in the air, will shut tightly when disturbed. Open, unresponsive mussels are dead, and must be discarded. Unusually heavy, wild-caught, closed mussels may be discarded as they may contain only mud or sand. (They can be tested by slightly opening the shell halves.) A thorough rinse in water and removal of "the beard" is suggested. Mussel shells usually open when cooked, revealing the cooked soft parts. Historically, it has been assumed that after cooking all the mussels should have opened and those that have not are not safe to eat and should be discarded. However, according to marine biologist Nick Ruello, this advice may have arisen from an old, poorly researched cookbook's advice, which has now been deemed common sense for all shellfish. Ruello found 11.5% of all mussels failed to open during cooking, but when forced open, 100% were "both adequately cooked and safe to eat."<ref>{{cite book |last=Ruello |first=Nick |title=Improving post harvest handling to add value to farmed mussels |publisher=Seafood Services Australia |date=2004 |page=13 |isbn=0-9577695-12 |url= http://frdc.com.au/Archived-Reports/FRDC%20Projects/2002-418-DLD.pdf#page=14}}</ref>

Although mussels are valued as food, mussel poisoning due to toxic planktonic organisms can be a danger along some coastlines. For instance, mussels should be avoided during the warmer months along the west coast of the United States. This poisoning is usually due to a bloom of [[dinoflagellate]]s (red tides), which contain toxins. The dinoflagellates and their toxin are harmless to mussels, even when concentrated by the mussel's filter feeding, but the concentrated toxins cause serious illness if the mussels are consumed by humans, including [[paralytic shellfish poisoning]].

===Nutrition highlights===

{| class="wikitable"
|+ Raw [[blue mussel]]s<ref>{{cite web|url=http://www.calorieking.com/foods/calories-in-shellfish-fresh-mussel-blue-raw_f-Y2lkPTM5MjQzJmJpZD0xJmZpZD02MjM1NiZlaWQ9MzU3ODkwMTc2JnBvcz0yJnBhcj0ma2V5PW11c3NlbA.html |title=Calories in Mussel, raw &#124; Nutrition, Carbohydrate and Calorie Counter |publisher=Calorieking.com |access-date=2012-08-27}}</ref>
|-
| Serving size || 3 ounces (85 g)
|-
| [[Food energy|Calories]] || 70
|-
| [[Protein]] || 10.1 g
|-
| [[Carbohydrate]] || 3.1 g
|-
| [[Dietary fiber|Fiber]] || 0.0 g
|-
| Total [[fat]] || 1.9 g
|-
| [[Saturated fat]] || 0.4 g
|-
| [[Sodium]] || 243&nbsp;mg
|}

*Excellent source of: [[selenium]] (44.8&nbsp;μg), and [[vitamin B12]] (12&nbsp;μg)
*Good source of: [[zinc]] (1.6&nbsp;mg), and [[folate]] (42&nbsp;μg)<ref>{{cite web|title=Full Nutrition Info and calories in Raw Blue Mussels |url=http://recipeofhealth.com/nutrition-calories/mussel-blue-3746rb}}</ref>

Foods that are an "excellent source" of a particular nutrient provide 20% or more of the [[recommended daily value]]. Foods that are a "good source" of a particular nutrient provide between 10 and 20% of the recommended daily value.