The Love Mussel is The Mussel and Oyster Bar of the Bastille Festival 2017 – Nordic Village, Circular quay East, serving delicious mussels up and down the Great Ocean Road.
On the fishmonger’s slab, so much either raises questions of sustainability, costs a fortune, or both. But cheap, fleshy mussels, in their sleek blue-black shells, come with a scorecard of ticks as long as your arm.
Most of the mussels we eat these days are cultivated on ropes suspended from floating rafts in clean waters. They plump up naturally on plankton, converting it into nutritious meaty flesh. Farmed mussels are environmentally benign, and some research suggests their cultivation may have an overall beneficial effect on the marine ecosystem. On the plate, mussels are super-satisfying, and can always be relied on to bring full-bodied flavour to the table.
Why are mussels good for you?
Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats.