Mussels are much more then they seem

Mussels have been cultivated for almost 800 years in Europe, and have been used as a food source for more than 20,000 years. In fact, prehistoric settlements in Scotland can often be identified by the large mounds of mussel shells found nearby. The reason for their popularity is not only the unique taste but the fact that they have a number of beneficial qualities:

• They are nutritious, low in sodium and saturated fat, and provide a readily absorbed source of B & C vitamins, amino acids, Omega 3 fatty acids, and vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc.
• Ounce for ounce mussel meat contains more protein than beef stock, much less fat, many more mineral nutrients and a quarter of the calories

The Blue Mussel (Mytilus Edulis) is the most common mussel found throughout the British Isles and the mantles of lady mussels are orange while gents’ are creamy white.

The size of the mussel varies with the season and they are largest and fleshiest in October and smallest in March. Interestingly mussels feed entirely on plankton and to do this they can filter up to 65 litres of water a day, making them not only delicious but fascinating.