All about moulesLes mussels were consumed at all times, offering men a protein-rich food. These are molluscs bivalve shell consists of two valves black. The strong> mussels breathe and capture plankton through two pairs of gills.
All molds that are on the market from the drag mussel natural sea or farms.
Fishing individual molds can be dangerous because wild mussels live in water and often uncontrolled polluted. It is better to refrain from fishing for mussels along the coast lined by farms (animals) or near industrial sites or sites refuse incineration.
Variety
There are several varieties of molds:
* The mold Bouchot, small, round and curved, is the best and most consumed.
* The mold Bouzigues is bigger and very meaty.
* The cast of Holland, which is not a mold breeding but caught on wild by dredgers often contains sand. It is a mold winter, less tasty than the Bouchot but less expensive.
* The Spanish mold, shape triangular is the largest and often consumed raw. It is less tasty.
or the sea or natural breeding.
Fishing individual molds can be dangerous because wild mussels live in water and often uncontrolled polluted. It is better to refrain from fishing for mussels along the coast lined by farms (animals) or near industrial sites or sites refuse incineration.
Variety
There are several varieties of molds:
* The mold Bouchot, small, round and curved, is the best and most consumed.
* The mold Bouzigues is bigger and very meaty.
* The cast of Holland, which is not a mold breeding but caught on wild by dredgers often contains sand. It is a mold winter, less tasty than the Bouchot but less expensive.
* The Spanish mold, shape triangular is the largest and often consumed raw. It is less tasty.
There are two labels: “Rope mold and mold Bouchot” which are a function of their molds élevage.Élevage
Maturing mussels (mussel farms) is not really new. The Romans already had mussel because they will love this shell.
There are different methods of husbandry: the Bouchot (most common), livestock or flat parks and breeding suspension or cords.
The females are prolific mussels: they each lay 1 million eggs. These baby mussels cling to anything they find: hull boat, buoy, rock, strings with their byssus: this gray filament that is hard when cleaning mold.
Origin of Bouchot
In 1235 or 1290, it is not known exactly, an Irish navigator, sank in the Bay of Aiguillon near La Rochelle. For food, he planted stakes in the sea and stretched nets to catch birds. Some time later, they had wattle covered with mussels. He called this “boat shoot” as the locals turned into “Bouchot. Another version says that the name comes from the Celtic language: “the end” (closing) and “chaos” (wood). Thus was born the mold Bouchot! The current Bouchot
Cultivation of mussels Bouchot on the Atlantic coast: Bretagne, Ile de Ré, Marennes-Oléron, Center-West, Normandy, North Sea.
A Bouchot measuring 50 to 100 m. It consists of piles of oak, with a height of 4 to 6 meters, half sunk in the sea in the bay of Mont Saint-Michel, each line has 110 piles, with a height of 2 m to 50 above the water. In this bay, there are 322 to 000 piles of 271 km Bouchot. In that Aiguillon, the total length of Bouchot, if they are placed end to end, would be more than 600 km.
The farmers raise ropes in the water in the spring (the time of laying), to capture the young larvae of mussels. They come to hang and form a “naissin. These strings are wound in spirals into “Bouchot fattening.”
Four months later, long sleeves, or “pelisses” are trained and are covered with young mussels. The pelisses, dragged in large mesh tubes, or flanges, are moved to the long rows of piles of Bouchot. It will take about a year so that the mussels reach their adult size. They will be harvested by hand but more often by the machine boucholeurs, another name of mussel.
The size of a legal right to market mold is 40 mm and is aged 14 to 18 months.
Fresh essential
Mussels are a very fragile living. And very guarded. All Mold Keepnet sift of Scientific Institute of Fisheries. The date of packaging placed on the label of the sender. You should check when purchasing.
We have to choose only mussels whose shells are tightly closed and humid: ajar or broken, the shell is dead.
Some fishmongers offering mussels washed, ready to cook. It is tempting to avoid the chore of cleaning but quite dangerous as the mussels die when you take away the byssus (gray filament), which can happen during washing industry.
Mussels brushing under the tap. To remove this byssus, simply pull the filament into the rounded part of the shell. We must first put them in the sink filled with water and remove any mussels that yawn or go back to the surface.Nutrition
Mussels (like shellfish) are rich nutrition. Low in fat and rich in protein, they provide few calories. The few carbohydrates they contain give them their sweet taste.
They contain vitamins, are rich in minerals of all kinds but especially magnesium and iron very well assimilated by the body. They also provide iodine.
Regular consumption can only be recommended. Especially when it comes to marinières mussels, cooked naturally without body fat.
Nutritional value of mussels
For 100 g of mold: 118 Calories
Water: 72.8 g. Protein: 20.2 g. Carbohydrates: 3.1 g. Fat: 2.8 g. Cholesterol: 50 mg. Potassium: 206 mg. Magnesium: 68 mg. Phosphorus: 235 mg. Calcium: 101 mg. Iron: 7.9 mg. Vitamin B1: 0.1 mg. Vitamin B2: 0 mg. Vitamin B6: 0 mg. Niacin 1 mg. Folate: 27 g. Vitamin B12: 10.2 g. Vitamin A: 84 g.
