Already consumed in the Paleolithic, widespread in Europe, South America and Patagonia mussels were much loved by the Romans who attributed aphrodisiac properties to these molluscs perhaps by virtue of their shape related to the genital organs, but above all by thehigh zinc content, powerful antioxidant, metabolic regulator believed to be essential for keeping the reproductive system in good health. The The first mussel farm dates back to the XNUMXth century in France in the North Sea, along the coast from Dunkirk to Le Havre. In times of famine, which were then repeated, mussels guaranteed a source of protein and at a good price without having to face the dangers of the sea for fishing when the weather didn't allow it. According to a legend, an Irish castaway was the inventor of the pole farming system: having placed poles in the water with nets to catch passing birds, he noticed that the base of the poles was soon covered with mussels. And with this technique he initiated the idea of modern mussel farming.
In Italy, today the first mussel producer in Europe, several pole or open sea mussel farms have gradually developed, particularly in Puglia, Campania, Marche, Emilia Romagna, Liguria, Veneto and Sardinia. A great lover of mussels, he was the irrepressible gourmet Ferdinand I of Bourbon, King of the Two Sicilies the "king lazzarone", Of which it is worth remembering that he introduced mussels as an ingredient in a rich dish the “Mussels dint'a Cannola”, or "mussels in the cradle" tomatoes stuffed with mussels, garlic, capers, oregano, oil, salt, pepper and breadcrumbs flavored with garlic, oil and anchovies which earned him a severe reprimand by the Dominican Gregorio Maria Rocco, an authoritative and imperious prelate, for indulging in this lustful specialty during the fast of Holy Week. In order not to enter into conflict with the church, the king ordered his cooks to lighten the dish by reducing it to a simpler seafood soup with mussels, hot pepper oil and a little tomato sauce which is still enriched today with some of octopus, some snails have remained in the gastronomic tradition of Holy Thursday.
If few know this story, not many know instead that when they eat a plate of mussels they ensure our body an incredible amount of vitamins, minerals, nutrients, a veritable mine of healthy and beneficial substances for the body: a portion of mussels, about 25 mussels, almost completely covers the daily requirement of iron, which is part of the synthesis of serotonin and dopamine, the so-called euphoria molecule. In addition, they help the immune system, have antioxidant properties, are an excellent source of omega 3 and fatty acids, they are an excellent natural anti-inflammatory and are therefore recommended to treat rheumatism, arthritis, osteoarthritis. And that's not all because eating a plate of mussels also helps to give you a bit of energy in case of fatigue thanks to the content of vitamin B, iodine and magnesium, and thanks to their digestive properties thanks to the iron they are also recommended for those with anemia problems.
Dr Costantino Motzo, Nutritionist Specialized in Food Science, confirms: “From a nutritional point of view, mussels are excellent antioxidants, therefore they slow down cellular aging, they are a precious source of noble proteins, essential for our body and for the maintenance of our muscle mass. Rich in vitamins C and B with their antioxidant and metabolic action. The presence of vitamin B and minerals such as iodine and magnesium help fight fatigue. Vitamin B is widely used by athletes.
They contain various mineral salts such as potassium, sodium, phosphorus and zinc which have stimulating and digestive properties. The human body is continuously exposed to a variation of its metabolism, linked to many variables: age, stress, intestinal microbiome (bacterial flora of the intestine) and, last but not least, hormones, resulting in states of exhaustion, dehydration and excessive sweating. . Consuming mussels means counteracting these phenomena, as they are rich in iodine, an essential element to avoid some dysfunctions such as those related to the thyroid. They contain a lot of bioavailable (assimilatable) iron, contrary to what happens in many vegetables; therefore, they are suitable for people with anemia. Among other things, the binomial iron-mussels is also well assimilated in the intestine unlike what can happen with other vegetables.
They are not to be overlooked – adds the nutritionist – the properties of this mollusk towards the heart. Its high potassium content helps control blood pressure and water retention. The intake of fatty acids is moderate and the lipid profile is positive as it is equally distributed between saturated, monounsaturated and polyunsaturated fats. Thanks to its high glucosamine content, this shellfish is considered the most powerful natural anti-inflammatory, especially for the treatment of rheumatism, arthritis and osteoarthritis".
Is there anything else to add so as not to indulge in the pleasure of a rich plate of mussels? Here we propose a recipe based on Mussels Nieddittas, one of the most successful companies in Italian mussel farming whose story begins in 1967 in the Gulf of Oristano, when nine fishermen gathered to give life to the CPA Cooperativa Pescatori Arborea, enhance the mussels and the catch offered by the sea and create many opportunities for the collaborators who, over time, have supported the members founders. In over 50 years of life, the small cooperative has become one of the most important companies in Italy in its sector, capable of offering the market a high quality product, certified for the entire supply chain and distributed throughout Italy.
The proposal is signed by Executive Marco Martini, a Michelin star owner of the Roman restaurant in Viale Avntino, a former rugby player who received on his way the culinary vocation that led him to abandon a career as a champion to give himself heart and soul to the kitchen weighing for important schools such as those of Antonello Colonna in Labico (an obligatory step for him who is from Colleferro ) and then Heinz Beck, and Toma Aikenz, one of the most talented chefs in Great Britain who broke the record of receiving the first two Michelin stars at the age of just 26, a well-known TV face and restaurant owner in England and Hong Kong. A chef like the Michelin Guide describes it "in which curiosity and the desire to dare are not lacking that elaborates modern and imaginative dishes where each proposal has its own story to tell made up of emotions and re-enactments"
The recipe for mussels, potatoes, bread and lemon
Ingredients for people 4
500 g of Nieddittas mussels
350 g of yellow-fleshed potatoes
2 Amalfi lemons
2 cloves of garlic
150 g of parsley
200 g of homemade bread
1 shallot
100 g of ink and fresh cuttlefish liver
200 g of granulated sugar
Extra virgin olive oil to taste
Chilli pepper to taste
Wild herbs to taste
Preparation
For the mussels
Take the mussels, wash them well under running water using a net to remove all the impurities. In a saucepan, add a drizzle of oil, a clove of garlic, some parsley and pour in the mussels. Sauté for 5 minutes, add a ladleful of water and cook for 5 minutes until they open. Remove the shell from the fruit and filter the sea water with a sieve and set aside.
For the potatoes
Take the potatoes, peel them, cut them finely and wash them. In a saucepan, place the chopped shallot, add the oil and brown for 10 minutes, removing the starch. Add the sea water and cook for 15 minutes over medium heat. When cooked, blend everything, create a cream and with a mixer load everything into the siphon with 2 charges.
For the squid ink bread
Take the bread, drown it in cuttlefish ink and liver, put it in the oven at 70°C for 2 hours. Create a not too fine powder.
For the parsley bread
Rub some garlic on the bread with a drizzle of oil and place in the oven at 70°C for 2 hours. Blend with the parsley leaves and create a not too fine powder.
For the candied lemon
Take the lemons, remove the peel, cut them into strips and blanch them twice in water. In a saucepan add the same quantity of water and sugar, form a syrup and once it has cooled add the previously cooked peels.
Composition of the dish
Take a deep dish, place the open and warm mussels on the side, the sea potato mousse and on top the crispy bread with cuttlefish ink and parsley, candied lemon and wild herbs.
Marco Martini restaurant
Via Aventino 121
0645597350
