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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw mussels are highly perishable and should be cooked within 1-2 days of purchase.
Yes, you can freeze them in their shells for up to 2-3 months, though the texture is best when cooked fresh.
If a mussel is open, tap it; if it doesn't close, it is dead and should be discarded.
The beard, or byssus threads, is what the mussel uses to attach to rocks. It is inedible and should be pulled out before cooking.
No, mussels are filter feeders and generally have very low mercury levels compared to larger fish.
Clams, cockles, or green-lipped mussels are the best substitutes in most recipes.
Rinse them under cold running water and use a stiff brush to scrub off any grit or barnacles from the shells.
Yes, they are very high in protein and low in calories and fat, making them an excellent choice for weight management.
While some do, it is risky due to potential bacteria and toxins; cooking them thoroughly is the safest method.
raw blue mussel is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 11.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, it is a common safety rule to discard any mussels that remain tightly closed after the cooking process.