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Marvellous mussels
Magazine: May 2008
In all sea food manuals they are called Mytilus galloprovincialis at the fi sh counter we should call them mitilo but for most they are simply called mussels. To get an idea of how much we Italians love these molluscs it is suffi ce to visit the breeding grounds in the Mar Piccolo in Taranto. Hundreds of thousands of tons every year do not manage to satisfy the national demand, especially in the winter months and often Greek and Spanish mussels are on sale. Spring marks the begining of the best Italian production. As well as tasting good they are also exraordinarily high in vitamin B12, iron, fosforous and calcium and have a low lipidic content. They are also extremely versatile: Au gratin, with classic wine and parsley sauce, cooked in beer as customary in nordic countries or as a precious ingredient in soups and paella.
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