Black Mussels (Difference Between Green and Black Mussels)
on Oct 05, 2023, Updated Nov 21, 2023
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Black mussels are a popular dish for seafood lovers. Known for their health benefits, ease of cooking, and flavor, it’s no wonder these delicious morsels have grown in popularity! Below you will find tips on how to prepare mussels, and the difference between black mussels and green mussels.
What Are Black Mussels?
Black mussels are native to southern Africa, and the North Pacific, Arctic, and North Atlantic oceans. With a very mild ocean flavor, black mussels are also sweet and have a bit of a mushroom flavor. They make an excellent addition to just about any dish – particularly because they can take on the characteristics of the other ingredients in your dish. Black mussels can be found in many different countries, making them easily accessible and very affordable.
Types of Mussels
Whether you’re a fan of seafood or not, mussels are one of those foods that just about anyone will enjoy! They’re delicious, inexpensive, and an easy way to enjoy shellfish.
You may also be surprised to know that mussels are also environmentally friendly because they filter water. The type of mussels you choose to eat will depend on your tastes, the size of mussels you prefer, and where you live.
- Black Mussels: These small mussels are the most common type, and measure about 2.4 inches in length. They have a light and mild flavor, and can be found in just about any part of the world.
- Green Mussels (New Zealand Mussels): Intensely flavored and about 4 inches in size, these mussels are native to New Zealand, and more difficult to find in other countries.
- Mediterranean Mussels: Large and plump in size, Mediterranean mussels are typically only harvested in Europe. Commonly found in summer and in early fall, these mussels have a delicate yet buttery flavor.
- Blue Mussels: Sometimes called blue-lipped mussels, these mussels have a rich and sweet taste. They are also quite small, compared to other mussels, measuring just 2 inches in size.
Which is Better: Black Mussels or Green Mussels?
If you prefer mussels that can be enjoyed without adding a lot of other ingredients, then green mussels are for you. They are typically larger than black mussels, but both types of mussels can vary in size. While black mussels are known to have a more tender texture, green mussels are chewier.
Both however, have an impressive nutritional profile. Green mussels contain antioxidants, omega-3-fatty acids, zinc, iron, and selenium, while black mussels contain protein, omega 3 fatty acids, zinc, and folate, and easily exceed the recommended intake of selenium, iodine and iron. Since both green and black mussels are delicious and nutritious, it’s hard to determine which is better. However, if you’re looking for a mussel that’s easy to access, go with black mussels.
Are Black Mussels Good For You?
With just 9 calories in 1 black mussel, you’ll be happy to know that they are incredibly good for you! And, because they’re protein-rich, black mussels can play a big role in your overall health, from building muscle, to boosting your immune system, and strengthening your bones.
In fact, just three ounces of mussels provides about 40% of your daily amount of protein. They’re also an excellent source of iron, making them perfect for aiding in weight loss, heart health, and anemia prevention.
How to Prepare Mussels
There are just a few steps to follow to prepare mussels.
- The first is to soak them in water for about 20 minutes. This allows them to filter the water and expel any sand.
- From there, check to see if they are all closed. If there are some that aren’t closed, give them a little tap. Those that close are good, and the ones that stay open should be thrown out along with any that are cracked or damaged.
- Scrub the remaining mussels with a stiff brush under cold water. Then pat them dry and cook to your liking.
- If pan-frying is your choice, chop up some garlic and shallots. Place everything in a pan on medium heat with a generous amount of butter, and cook until the mussels are glossy and a little caramelized.
- If you prefer grilling, place the cleaned mussels on a hot grill for about 5 to 10 minutes. The important thing to remember is to cook and eat the mussels right after cleaning.
How Do You Eat Black Mussels?
There are a couple of different options available for eating black mussels. The first is to hold the shell in one hand, and using a seafood fork to remove the meat from the shell with the other hand. Dip the mussel in broth or a dip of your choice and eat. You can also bring the shell to your mouth and suck the flesh and juice from the shell as quietly as you can.
FAQ:
What Do Mussels Taste Like?
If your mussels are properly harvested and prepared, they will have a salty flavor that’s similar to the ocean, with a bit of a sweet undertone. Some even describe mussels as having a mushroom type of flavor. Black mussels tend to be more tender, while green mussels are slightly chewy.
How Do Mussels Differ from Other Mollusks Like Clams, Oysters or Scallops?
It’s all about shape and texture here. Mussels tend to have a darker-coloured shell that is either blue or black. They are longer in shape, and have a bit of a shine to them. Oyster shells on the other hand have a rougher texture and are brown, white, or gray. While clams have hard shells that are smooth and shiny.
Why Won’t My Mussels Open after Cooking?
There could be a couple of reasons why mussels won’t open after cooking. The main reason is the heat can break down the proteins in the adductor muscles, causing them to stay open. The other reason is they may not have been alive initially, and therefore won’t open.
How to Cook Black Mussels
Ingredients
- 2 pounds black mussels
- 1 tablespoon butter
- 2 cloves garlic, peeled and chopped
- 2 shallots, sliced thin (optional)
- 1 cup vegetable broth, or chicken broth
- 1/2 cup white wine
- 2 tablespoons fresh parsley, minced
- salt and pepper, to taste
- lemon wedges, for serving
- Baguette, or other crusty bread
Instructions
- Place the mussels in a large colander or sieve. Under cold running water, thoroughly rinse and scrub them clean to remove any dirt or debris (see note).
- Have all your ingredients ready, as the mussels cook quickly.
- Place a 6-quart pot with a tight-fitting lid over medium-high heat. Add the butter, garlic and shallot, sautéing 30 seconds or just until fragrant.
- Add the white wine and broth. Then gently dump the mussels into the pot and cover with the lid. Cook only until the mussels have opened, about 5 to 7 minutes depending on how long it takes to come to a boil. (Do not cook longer or the mussels will become rubbery.) Note: Always discard any mussels that have not opened by this point.
- Remove the lid and sprinkle with parsley plus salt and pepper. Transfer the mussels including the broth to a large serving platter or shallow bowl.
- Serve hot with fresh lemon and pieces of bread to soak up the broth.
Notes
- How to Store Black Mussels: Store mussels in a colander in the fridge with a bowl underneath to catch any water seepage. Cover the bowl with a damp dish towel. They can last up to 3 days in the refrigerator depending on how fresh they were to begin with. Always ask your fishmonger when the mussels were harvested (ideally within one week of sale).
- How to Clean Mussels: Pick through the mussels one-by-one, discarding any with chipped or cracked shells. If you encounter a “beard” sticking out of the shell, remove by gripping and pulling on it while holding the mussel shell in place using a kitchen towel. Finally, use a scrub brush to remove any leftover sand from the surface of the mussels under cold running water.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
