Shellfish in general and mussels in particular are extremely nutrient dense. They have been cultivated for roughly 800 years and have been consumed by humans for over 20,000. Mussels are high in B vitamins, specifically B12, as well as iron, zing, manganese, selenium and phosphorous. They are high in omegas 3 fatty acids and low in omega 6, ensuring a good ratio against inflammation. They are also an excellent source of protein. Peep this chart from Canadian Cove:
*Granted, the nutrient density of pastured beef and poultry are better than the stats above. You get the picture.
I’d also like to point out that mussels are extremely cheap. I got an entire lb for $4 from Whole Foods.
- 1 lb mussels
- 1 cup water
- 2 tablespoons butter
- 2 garlic cloves
- 1 large tomato
- 1 tablespoon tomato paste (optional)
- 3 tablespoons fresh basil
- Dice the tomato, garlic and basil. Add the tomato to a pot with the butter and sautee until soft.
- Add the cup of water and let it simmer for a minute or two, until it thickens a bit.
- Add the garlic, basil and mussels. Give it a stir and cover.
- After about two-three minutes, check the mussels. If they have opened, they are done.
I like to take them all out and eat this like soup.