Tag: Mussel

Venture on a delicious journey as we explore the world of mussels, a globally loved seafood star. In our culinary spotlight today is the battle of tastes and qualities: PEI mussels vs regular mussels. From the bountiful waters of Prince Edward Island in Canada comes the flavor-rich PEI mussels, while the versatile regular mussels are harvested from various regions across the world.

Throughout this article, we’ll delve into the nitty-gritty of their differentiating factors – from historical origins to taste distinctions. Drawing from professional exposure at Boat Basin Cafe Downtown New York (now closed) and extensive culinary wisdom, I am thrilled to be your guide on this palatable adventure.

Facts from the past: History and Origin

	PEI Mussels	Regular Mussels
Origin	Prince Edward Island, Canada	Worldwide (Such as Europe, Americas, Asia)
Starting History	Cultivation started in 1970s	Consumed since prehistoric times
Intense Nutrition	High in Protein, Iron, Zinc, Selenium, Vitamins C, B12 and Omega-3 fatty acids	High in Protein, Selenium, Zinc, Manganese, Vitamins A, B, C
Cooking Methods	Often steamed, works well with cream sauces and Asian flavors	Frequently steamed, perfect for hearty dishes like stews and pasta
Taste	Slightly sweet & subtly salty with a tender texture	Slightly stronger, briny flavor with a firmer texture
Sustainability	Suspension farming with minimal environmental impact	Often sustainably farmed with various environmental impacts depending on region and methods

PEI Mussels

PEI mussels owe their existence to the pure waters surrounding Canada’s Prince Edward Island. Mussel farming first took root in PEI in the late 1970s, exploiting the island’s uncontaminated waters to create a breed of mussels known for their superior taste and size.

Regular Mussels

Contrastingly, regular mussels, including the widely consumed Mediterranean mussels (Mytilus galloprovincialis), trace their roots much farther back. Flintstone to Iron Age, mussel shells often surface at ancient cooking hearths, suggesting a culinary preference dating back to prehistoric times. Presently, they are bred and harvested globally, spanning Europe, the Americas, and Asia.

The Nutritional Breakdown

Mussels are celebrated not just for their taste, but also for their stellar nutritional profiles. However, comparing the nutritional value of PEI vs regular mussels requires considering certain variables such as the changing nutrient content in wild mussels due to fluctuating environmental factors.

PEI Mussels

PEI mussels are a rich protein source, housing minerals like iron, zinc, and selenium essential for a balanced diet. Furthermore, they are a great Vitamin C and B12 source. What sets PEI mussels a notch above is their high omega-3 fatty acids content, known for their extensive health benefits.

Regular Mussels

In the opposing corner, regular mussels stand firm, offering an equally imposing nutritional punch. Matching PEI mussels in protein content, they possess vitamins A, B and C, and essential minerals like selenium, zinc, and manganese. Healthy and tasty, what is there not to like?

Just how different do they taste? Does their texture vary? Stay tuned as we evaluate these factors and discuss cooking methods and sustainability standards in the following segment of this culinary voyage!

Cooking Tips and Tricks

Unlock the maximum potential of mussels with these expert-recommended cooking methods:

Best Methods to Cook PEI Mussels

PEI Mussels possess a slightly sweet and subtly salty flavor that doesn’t require much to shine; simplicity is the key here. Their taste gets amplified when steamed with a white wine base, combined with garlic and shallots, truly bringing out their oceanic flavor.

In another method, a creamy wine-based sauce infuses into the PEI mussels, making them a delightful pairing with crusty bread for a gourmet touch to your meal.

Considering the Asian flavor route, try cooking PEI mussels in a lemongrass-infused coconut milk broth. Add a dash of ginger and chili for an exotic twist, transforming them into a sublime dish that bursts with flavors.

You also can buy cooked PEI Mussels here.

Cooking Regular Mussels to Perfection

Much like their PEI counterparts, regular mussels also revel under the classic white wine and garlic style of cooking. However, their robust flavor and firm texture make them the perfect contender for hearty preparations.

Mussel stews are a traditional favorite, where regular mussels are cooked with Italian sausage, rich tomato sauce, and a hint of saffron for that extra warmth.

For a comforting, single-pan dish, toss regular mussels with pasta, garlic, and olive oil. Finish with a squirt of lemon zest and freshly chopped parsley for a Mediterranean masterpiece at home.

👩‍🍳Remember: Avoid overcooking mussels, as they can turn rubbery and lose their taste. A good sign of perfectly cooked mussels is when their shells fully open. Discard any that don’t open after cooking, since this generally indicates a dead or unhealthy mussel.

😀You may also like: Green Mussels vs Black Mussels: The Differences Will Surprise You!

FAQs

Clam vs Mussel? I personally love both. The difference between clams and mussels is a widely discussed topic as both are darlings of seafood lovers. 

However, if you’ve never tasted them or are a bit wary about eating them, here’s all you need to know about what differentiates clams from mussels to help you appreciate their taste better. 

Without further ado, let’s dive in!

You may also like: Green Mussels vs Black Mussels: The Differences Will Surprise You!

What Is The Difference Between Mussels and Clams?

Is clam and mussel the same? Many of us who are not familiar with shellfish may have wondered about it. 

While mussels and clams belong to the same family of bivalve mollusks, there are differences in their habitat, physical appearance, nutrition, price, and other aspects. 

Habitat

Clams are found in freshwater bodies whereas mussels are found in both freshwater and saltwater regions. In fact, mussels are farmed mollusks that are widely available.

The foot of the clams helps them to burrow under sand or mud. That’s why you can find individual clams on sandy beaches.

Mussels have thin threads called byssal threads. They use these threads to attach themselves to other mussels or rocks. So, you’ll always find mussels in groups and they don’t move about as much as clams do. 

Appearance

The mussel shells are thin, rough, asymmetrical, long, oblong, and dark blue, black, or brown in color. The inside of the shell is silver or gray. 

There are three layers in the mussel shell – iridescent, prismatic, and periostracum. 

The mantle secretes calcium carbonate to form the iridescent layer in pearly mussels. This inner part is white and shiny and is also called the nacre or “mother of pearl”.

The prismatic layer is also made up of calcium carbonate but in a crystal form. 

The outermost part of the mussel shell is the periostracum. It’s made of protein, resembles the skin, and protects the shell.

On the other hand, edible clams have shells that are strong, smooth, roundish, or oval in shape. The two halves of the shells are symmetrical and are tightly closed with the help of two adductor muscles. Clamshells are white, brown, or light tan in color. 

Razor clams are different in appearance although they belong to the marine bivalve mollusk family. They don’t have oval shaped shells. In fact, they are called razor clams because their shells are elongated and look like straight razors.

Another distinct difference is the presence of organs in the clams. They have a heart, digestive system, and circulatory system. 

Feeding habit

Clams and mussels are both filter feeders. This means they filter the water around them to eat small food particles including algae and other aquatic organic matter. 

They have two types of siphons in their bodies – inhalation and exhalation siphons. The inhalation siphon takes in water along with food. Clams trap the food particles from their gills and are passed on to the clam’s mouth.

The exhalation siphon passes out undigested food particles and other matter back into the water.

Fun Fact: Clams can filter up to 24 gallons of water per day!

Price

Mussels are cheaper than clams because they are commercially farmed with very low investment and maintenance costs.

Farmers don’t need to buy expensive foods for mussels and neither do they need special tanks to breed in.

As mussels reproduce at a fast rate and high numbers, they are more widely available, making them cheaper than clams by at least 50% per pound. Clams cost around $5 per pound whereas mussels are priced at $1.97 per pound at max.

Clams are more difficult to farm as they live under the sand and need to be given food. Moreover, they need to be protected from crabs, giving rise to farming costs.

Taste Comparison Between Clams and Mussels

As far as the texture is concerned, both clams and mussels are chewy. 

Clams taste literally of the sea – salty, slightly sweet, and rich.

Mussels taste bland and not fishy at all. That’s why mussels are typically served in a sauce to balance their mild taste. 

Personally, I love the natural salty taste of clams and it tastes amazing when paired with a buttery garlic sauce cooked in white wine.

But when I’m in the mood for something lighter, I go for mussels seasoned with fennel or saffron.

You see, it all depends on your mood and there’s no definite answer as to which tastes better – clams or mussels.

How to Cook Clams and Mussels

You can eat clams raw with some drops of lemon juice or Tabasco sauce or cocktail sauce. 

However, mussels must be cooked before you eat them. Since mussels feed on plankton that may have bacteria and toxins, you should never eat raw mussels. 

You can steam, fry, grill, stew, or roast both types of seafood. In fact, some connoisseurs go far as to stuff and bake clams and mussels. 

Note: Clams take longer to cook than mussels. 

While steaming is the easiest way to cook both clam and mussel, the clam is more popularly eaten as clam chowder. 

Pro Tip: If you’re making white clam chowder, soak the clams in milk or cream before adding them to the heat. 

Nutritional Information About Clams And Mussels

Both clams and mussels are good for you as they are full of nutrients including Omega-3 fatty acids, vitamins, and minerals. 

Omega-3 fatty acids have lots of health benefits, especially related to heart health.

For a 3-ounce (85 grams) serving of clam or mussel, the nutrition facts are as follows:

The nutrient profile of clams and mussels are not much different from one another, making them almost equally good for your health. 

Both are good sources of proteins and score well on account of being low-calorie and low-fat foods. 

Sodium content is lower in clams so if you have any dietary restrictions regarding salt, maybe you can skip mussels and settle for clams instead. 

	1 cup clams	1 cup mussels
Calories	73	73
Fat	0.82 g	1.90 g
Sodium	130 mg	400 mg
Protein	12 g	10 g

Clams and mussels are also packed with essential vitamins and minerals including a high dose of iron and vitamin B12. 

Vitamin B12 is essential for forming red blood cells, maintaining DNA, and protein synthesis. 

Iron is important for us to transport oxygen throughout our body, prevent anemia, and conduct other metabolic functions. 

What’s Better – Clams or Mussels?

If you’re talking about the nutrition value of clams and mussels, both are more or less the same and are a great source of essential vitamins, minerals, and Omega-3 fatty acids.

In terms of taste, each has a unique taste and it really depends on your personal preference. 

For example, if you want to have a solid fishy and salty taste, then clams are better than mussels. 

However, if you want something light and tender with a hint of the sea, then mussels are the right choice. 

The texture of both is slightly chewy. Be careful not to overcook them as they’ll turn from chewy to downright rubbery. 

When Are Clams And Mussels In Season?

October to March is when fresh mussels are in season. However, you can buy them in their shells throughout the year. 

Colder months are when clams are also in season – March to April and September to December. 

The rule of thumb is to eat clams and mussels in the colder months, which means June to August in the southern hemisphere.

It’s better not to eat clams and mussels out of season in order to allow the population to grow. 

Regions experiencing red tide discourage clam harvesting since during this time, clams may have eaten algae that can increase the toxin level in their body and therefore, not safe for human consumption. 

Clam, Mussel, And Oyster: Are They The Same?

Clams, mussels, and oysters all belong to the same bivalve family – Mollusca. They are a type of bivalve mollusks as they have two shells that are connected by a hinge. 

Oyster shells are brown, white, or gray in color that are rough to the touch. Their shells are shaped more irregularly than clams or mussels. Mussels have dark blue, black, or brown shells. And, clam shells are light tan, white, or brown.

The habitat of oysters is in the saltwater whereas mussels are found in both freshwater and saltwater and clams in only freshwater. 

Whereas mussels and oysters attach themselves to their own species and tend to stay rooted in the same place, clams use their foot to move around and bury themselves under mud or sand. 

Clams and oysters can be eaten raw and share a similar fishy, salty taste. 

Bottom Line

Clam vs mussel makes for a fun debate as you could be inclined toward one over the other.

Both have a chewy texture although clams taste more salty with a whiff of the sea while mussels taste somewhat bland and mild.

You can cook clams and mussels in different ways to get the best of their unique flavors. And if you’ve never tried them, now is the time! Bon Appetit!

FAQs

Mussels are one of the most popular appetizers at a fancy dinner. When given a choice, most people choose black mussels since these are the kind they are most familiar with. 

It helps as black mussels are pretty affordable too! But have you ever wondered about the differences between green mussels vs black mussels?

This article will examine a couple of key differences between these two kinds of mussels. But that’s not all! We’ll also look at how you can cook mussels, and how you can differentiate between mussels, clams, and oysters.

If you want to learn a little more about seafood, you’ve come to the right place!

What are Mussels?

Mussels are a kind of seafood; they are mollusks with a split shell similar to oysters, scallops, and clams. They can live in both saltwater and freshwater, so mussels are pretty widely available. Mussels are a great source of lean proteins, as well as minerals, vitamins, and micronutrients.

Best of all, they are a prime source of iron and contain very little fat or carbs. They are rich in vitamin B12 and encourage the production of red blood cells and keep nerve cells healthy. 

Are mussels healthy? All these reasons make them a lot more than a fancy dish on a dinner date─ mussels are super healthy and a great way to lose weight.

Types of Mussels:

There are a couple of different types of mussels. You can find these different kinds based on where you live and the season of the year. These include:

• Black mussels: They are the most common kind of mussels and are pretty small; about 2.5 inches in length. Moreover, they have a mild and light flavor.
  
• Mediterranean mussels: These mussels are large and plump and are commonly found in summer and early fall.
• Green mussels: Also known as New Zealand mussels, they are very large and have a slightly intense flavor. As their name suggests, they are cultivated in New Zealand and not as easily available as black mussels.
  
• Blue mussels: They are much smaller than Mediterranean mussels and are sometimes called blue-lipped mussels. In terms of flavor, they are extremely intense and rich.

How are Mussels Different from Other Kinds of Seafood?

Seafood newbies often get confused between mussels, clams, and oysters since they are all bivalve mollusks. Some people even get de-shelled mussels and shrimp mixed up! However, there are a couple of differences among them:

Mussels vs. Clams:

The main difference between clam and mussel lies in where they can be found. Mussels can thrive in both saltwater and freshwater. However, clams can only live in freshwater. Unlike mussels, clams have organs including a heart and circulatory system and parts of a digestive system.

Mussels vs. Oysters:

Mussels have a smooth shell with elongated ends and an oblong shape. However, oyster shells have a dull, rough exterior covered in barnacles. They are also oval-shaped. Oysters are also fleshier and bigger than mussels.

Mussels vs. Scallops:

Scallops burrow under the sand and have one convex shell and one flat shell. Unlike oysters, clams, and mussels, scallops are shucked right after harvest so they don’t stay fresh for long.

Green Mussels vs Black Mussels: How They’re Different

There are a few major ways in which New Zealand mussels vs black mussels differ. Let’s look at green mussels first:

Green or New Zealand mussels are harvested in New Zealand. They are very large, much bigger than blue or black mussels, and also have a meatier texture. On average, they are about 6-inches in length, which also contributes to their price tag.

These mussels are chewy and firm, yet tender when steamed or pan-fried. They aren’t very intense in flavor and can be a little sweet.

Green mussel’s nutrition profile is quite impressive; they contain antioxidants, omega-3-fatty acids, zinc, iron, and selenium.

On the other hand, black mussels can be found and harvested in many different countries, so they are available everywhere. This makes them very affordable all year round.

They are 2.5 inches long, so are quite small. They look similar to blue mussels but their dark color identifies them as black shell seafood. Furthermore, they have a very strong and intense flavor which many seafood lovers enjoy.

Like green mussels, they are soft and tender. However, they are less chewy when compared to green mussels. You can find them fresh in fish markets or frozen in grocery stores.

Cooking Mussels

Preparing mussels is pretty easy, especially if you know what you’re doing.

Steaming:

The most common and foolproof way to cook mussels is to steam them. If you aren’t sure how to cook green mussels, this is the way to go as it preserves the texture and flavor. When steamed in a small amount of water, with additions like aromatics, white wine or beer, and butter the mussels remain tender and chewy.

Also, if this liquid is cooked down first before steaming, the mussels are infused with flavor. They also release liquid as they steam which drips into the cooking liquid to form a rich broth that you can eat with bread or on its own.

Pan Roasting:

This is another cool way to prepare mussels. Heat a cast-iron skillet on high and add a little. Add your mussels and season with salt and pepper; tossing and stirring until the shell opens. Remove quickly to avoid overcooking and add a squeeze of lemon before serving.

Grilling:

Including mussels on your BBQ is always a refreshing change from heavy meat. Simply heat your grill until hot, then place the mussels on your cooking grate. Grill until they open and serve right away.

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Any Questions?

Below you will find answers to questions that are often asked about mussels.

01. What Do Mussels Taste Like?

Mussels have a very faint hint of the ocean in terms of taste. The meatiness reminds many people of chicken, but mushrooms are a better comparison. They are rather sweet with no ‘fish’ flavors.

02. Are Mussels Good for a Healthy Diet?

Mussels have no carbs and are a good source of protein and minerals. When steamed, they are quite healthy and good for you.

03. Why are My Mussels Slimy?

Slimy mussels are an indicator of stale mollusks that were caught a long time ago. To avoid this issue, make sure to buy freshly caught mussels from an open market.

04. Can I Eat the Black Stuff in Mussels?

Back or green things inside mussels are the plankton and algae that the mussel did not yet digest. While they aren’t harmful, they don’t taste good. So it is best to remove them while cleaning the mussels, or before serving.

05. Why Won’t My Mussels Open after Cooking?

If your mussels remain closed even after steaming or grilling, this is a sign they are no good.  These mussels have been dead for a while, so eating them will cause serious food poisoning and even infectious diseases.

Final Say

Regardless of which side you fall in the green mussels vs. black mussels debate, there’s no doubt they are both great in their own way. For a regular meal, black mussels are a great option as you can find them anywhere and they are quite affordable. For a treat, do try green mussels at least once ─ they are simply spectacular!