Manufacturers of Patagonian mussels launched a massive attack on the Russian market.

This is only good for our consumers: the ecology in the Pacific Ocean in the south of Chile is ideal, the mollusks harvested in these waters are safe and tasty.

We are talking about mussels, whose habitat — Chilo archipelago.

Icy water in close proximity to Antarctica. Near — Tierra del Fuego.

More than 250 farms, several large processing enterprises, all of them are united by the Chilean Mussel Producers and Exporters Association Amichile.

By quality with Patagonian mussels can be compared unless New Zealand: a product of the same premium class, the water in these places is equally cold, which means that mussels, in order to survive, are forced to “pump up” tight muscles.

Like any seafood caught in cold waters, they are more resilient and delicate in taste.

However, in the vicinity of New Zealand and South America there are fundamentally different types of mussels. Advertised New Zealandgreen mussels«(Green — according to the color of the shell) — a completely different product.

It makes sense to compare the Patagonian mussels rather with the Spanish — the same species, and in this confrontation the Chilean product will give the Spanish a hundred points ahead.

In Spain, the main «mussel» region — Galicia. Despite the fact that this is the north of the country, and in summer it often rains, it’s still south compared to our middle belt, and Galicia is also a developed industrial region at the same time.

While Patagonia is thousands of kilometers away from any industry, the water is perfectly clean and its temperature is 5-10 degrees year-round, which allows mussels to grow evenly.

They do not need any artificial food: mussels, like natural filters, pass water through themselves with microparticles of phyto-plankton, and they feed on that. And, unlike in Spain, where in one harvest mussels can be small and large, here all mussels are of the same size as for selection.

On average, they are harvested at the age of one year or so.

Christian Mino, head of Amichile: “A break in the production of mussels — from August to October, in these months the mussel is placed where it will continue to grow to an adult state.

And the main mining season is from November to the end of July, and the peak season is in January — February.

And unlike oysters, which are not used in months, in the name of which there is no letter “r”, mussels are eaten all year round. ”

The harvested mussels are boiled, fried, canned, frozen … The last is rather for us. In Russian stores (mainly, large retail chains), Patagonian mussels will be supplied in shells — closed or half — half — and without them, cooked and frozen, in vacuum packages of different volumes, preserved in oil or in own juice …

Chiloe Islands inhabitants cook fresh chickpeas from the fresh mussels; they cook pulmay soup: it goes all in a row — several types of mussels, smoked pork ribs, chicken, sea fish, onions, tomatoes, garlic … All this is covered with cabbage leaves and for two hours in a giant cauldron with white wine.

And then he gets drunk with red. In our conditions, an authentic chime is difficult to reproduce.

But you can be content with more simple recipes.

Mussels with Parmesan

What you need:
1 kg of mussels (half)
100 ml white wine
120 g of oil
cream, oregano, black pepper, salt

What to do:
Spread the halved mussels on the broth and sprinkle with coarse salt, pour a mixture of white wine, pepper, oregano, butter and cream, sprinkle with grated Parmesan cheese.

Keep in the oven until golden brown.

Mussel soup

What you need:
1 kg of mussels (half)
150 g shredded prawns
125 g oysters
500 g of fish, cut into large chunks
100 g white wine
½ finely cut onion
fish head broth
1 clove garlic
2 tbsp. l olive oil
1 tsp butter combined with black pepper

What to do:
Cook mussels in 2 tbsp. water 5-7 minutes, strain the broth.

Heat olive oil in a skillet, fry onion and garlic, add parsley, wine, chili, broth from mussels and fish heads, pepper, bring everything to the boil. Add seafood, fish and keep on medium heat for 8 minutes.

At the end add the mussels, bring to a boil.

Serve in clay pots.

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