Mussels are more than just a seafood staple – they are crucial to ocean ecosystems and the global food chain. Once bound by the traditional R-month rule, mussels are now recognized for their year-round availability and impressive nutritional benefits. Discover why these fascinating sea creatures deserve a place on your plate, no matter the season.
Whether arroz de marisco, porco de Alentejano or ameijoas de Bulhão Pato: in Portugal, as in many other coastal countries, mussels not only have their place in top gastronomy, but above all in traditional cuisine. Their diversity is enormous: with around 8,000 species, mussels are the second largest group of molluscs – from oysters (ostras) to triangular or sand mussels (conquilha), blue mussels (mexilhao) and razor clams (canivetes) to clams (ameijoas), there are numerous variations on the menu.
Originally, they were considered poor people's food. In the Alentejo, for example, the combination of pork and mussels had become established – simply for the reason of stretching expensive meat with a comparatively cheap and easily obtainable source of nutrients. After all, mussels are not only a culinary enrichment, but are also considered a top source of protein, which is necessary for numerous metabolic processes, enzymes, muscle building, the immune system and tissue repair.
Depending on the variety, they also contain plenty of vitamin B12, iron and iodine as well as zinc and omega-3 fatty acids, which are known for their anti-inflammatory properties and support the cardiovascular system. An adequate supply of omega-3 fatty acids is associated with a lower risk of heart disease, strokes and inflammatory diseases. Vitamin B12, on the other hand, is necessary for the formation of red blood cells and neurological functions. Iron helps to supply the body with oxygen, while zinc is important for the immune system and has antioxidant properties.
The high content of important nutrients makes mussels a key player, not least in the context of sustainable nutrition concepts. Despite numerous initiatives, overfishing of the oceans remains a key ecological challenge. Predatory fish, which are at the top of the food chain and have smaller populations, are the ones that end up on our plates. Many popular edible fish such as tuna and cod are therefore under threat. Mussels, on the other hand, form the basis of the food chain and are considered one of the most sustainable sources of food from the sea. In order to meet the protein requirements of the world's ten billion inhabitants in 2050, the sea could therefore be put to even better use through mussel aquaculture.
This is also supported by their role in the marine ecosystem: on the one hand, mussel beds provide a habitat and protection for a large number of marine animals, promote biodiversity and serve as breeding grounds for many species. On the other hand, they resemble huge filter systems and help to maintain water quality. Conversely, this is also relevant for the decision as to whether mussels may be harvested. A single mussel filters up to 20 litres of water every day and feeds mainly on algae.
As the algae bloom from June to August, some species produce toxic substances in the process and the toxins are absorbed into the mussel's body. If these mussels were to be eaten, they would cause gastrointestinal complaints and sometimes life-threatening cases. The water quality in fishing and harvesting areas is therefore closely monitored by the authorities. If the contamination with algae is too high, the mussels may not be harvested or sold.
Can you only eat mussels in months with an “R”?
There are historical reasons for this rule. With a continuous cold chain, modern storage and food hygiene quality assurance, it is no longer relevant today. However, mussels often taste more watery and less meaty in summer when they are spawning.
How can I recognise a bad mussel?
It smells rotten or fishy when raw, is dry or has an unusual colour. If it is already open when raw or still closed when cooked, it is probably also bad. Those with damaged shells should also be discarded.
What to do if you have eaten a bad mussel?
Look out for possible symptoms: Tingling around the mouth, nausea, vomiting, diarrhea, shortness of breath. First and foremost, make up for fluid and electrolyte losses quickly. If the symptoms persist or worsen, seek medical help.
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