Why MUSSELS Are Key To Getting More Protein In Your Diet – And They’re Cheaper Than Chicken And Much Easier To Cook Than You May Think
- Nutritionist Reveals Mussels Are The Secret To Getting More Protein In Your Diet
- Fatty acids such as omega-3 are essential for the vitality of eye, heart and brain health
- According to dietitian Simone Austin, mussels are an excellent source of omega-3
- Shoppers can purchase mussels from $ 9 a kilo; chicken can cost $ 9.50 to $ 16 per kilo
A nutritionist has revealed that mussels are the secret to getting more protein in your diet – and they’re even cheaper than chicken.
Fatty acids such as omega-3 found in mussels are essential for the vitality of eye, heart and brain health, along with reducing the risk of heart disease and fighting autoimmune diseases.
Melbourne dietitian Simone Austin said mussels are an excellent source of omega-3 as it can help increase productivity and overall well-being.
“Mussels are natural immune system boosters and contain important nutrients for athletes, protein, iron and zinc,” explains the author of Eat Like an Athlete.
A nutritionist has revealed how mussels are the secret to getting more protein in your diet – and they’re even cheaper than chicken (stock image)
Melbourne dietitian Simone Austin (pictured) said mussels are an excellent source of omega-3 as it can help increase productivity and overall well-being.
Why mussels are the new superfood
Dietitian Simone Austin said mussels are the perfect source of omega-3 as it can help increase productivity and overall wellness.
“Mussels are natural immune system boosters and contain important nutrients for athletes, proteins, iron and zinc,” she explains.
In addition, mussels contain 500 mg of omega-3 per 800 grams, along with vitamins B2, B12 and minerals phosphorus, selenium and iodine – serious superfood contenders.
“Plus, mussels contain 500mg of omega-3 for every 800 grams, along with vitamins B2, B12 and minerals phosphorus, selenium and iodine – serious superfood contenders.”
She predicts that mussels, which she describes as the latest food trend, will soon be on the list of superfoods, including kale and goji berries.
Surprisingly, only an estimated 20 percent of the Australian population consumes the recommended daily amount of omega-3.
The Heart Foundation recommends 250 to 500 mg omega-3 per day.
Mussel farmer Andrew Puglisi – executive director of Australia’s largest mussel exporter, Eyre Peninsula Seafoods – said shoppers can buy mussels at the supermarket for as little as $ 9 a kilo.
Chicken breast can cost anywhere from $ 9.50 to $ 16 per kilo.
‘They are super easy to cook. They make the perfect work lunch, on toast or just on their own with a little hot sauce or olive oil, ‘he said.
‘Fantastic to get through the working day and overcome the afternoon slump. Or, before hitting the gym, mussels can be a great natural alternative to give your body a boost of energy. ‘
Mussels with linguine tomato and parsley
1 kg Kinkawooka Live Pot Ready Mussels
500 g linguine
60 ml olive oil plus extra for serving
1 small diced onion
2 cloves of garlic, grated
Freshly ground black pepper
400g canned tomatoes
150 ml of white wine
1 bunch of parsley, roughly chopped
1. Drain the liquid in the bag and use the mussels immediately.
2. Cook the pasta al dente according to the instructions.
Heat the olive oil in a large saucepan with a lid. Add the diced onion, garlic and pepper. Cook until the onions are tender. Add tomato, zest and white wine. Simmer until reduced by half and taste for spices.
Bring the sauce to the boil, open the package of Kinkawooka Live Pot Ready Mussels and add to the sauce. Put the lid on and cook for 3 minutes. Do not overcook mussels – they will lose their soft texture.
5. Do not throw away anything that has not been opened after cooking – open the product and eat it!
6. Meanwhile, drain the pasta, drizzle with the extra olive oil and toss through the pasta. Add the cooked pasta and parsley to the sauce and mix with tongs to combine.
The country’s mussel industry has seen a massive surge in demand in the past year.
“In fact, people are starting to see how easy to cook, affordable, and good for the environment mussels are,” said Mr Puglisi.
‘We expect these trends to continue to rise as consumers become even more health conscious and opt for sustainable, healthy options.
‘They are super easy to cook. Steam them in a pan with white wine, olive oil, and garlic or chili. They are the new spaghetti bolognese for weeknights. ‘