 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|||||||||||||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|||||||||||||
 |
 |
 |
|
|||||||||||||||||||
 |
|
|||||||||||||||||||||
 |
|
|||||||||||||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
The
mature male mussel releases its sperm into the water fertilising the mature
ovules inside the female. The
larva that are produced, around 800,000 per female, live deep in the sea for a
few days until they develop, and later attach themselves to a particular
location by a bundle of fibres called a byssus. The
Galician Mussel is axe-shaped, pointed and thick at the front and long and
sharp at the back. Its shell is made up of two identical bi-valve shells made
of calcium carbonate, covered externally by a blueish black coat, where you
can see concentric lines which were grooved into the shell while it was
growing. The two shells are connected by a dorsal hinge called a ‘charnela’ The
inside of the mussel, referred to as “El Manto” normally has a creamy-orange
colour which is very different to the white variety found in other areas. The
Galician Mussel feeds on phytoplankton which it filters from sea water. Its filtering capacity is exceptional,
filtering up to 8 litres of water every hour. As
far as foods go, the Galician Mussel has excellent protein and nutritional
values similar to those found in hake, lobster and the majority of other
edible seafood. NUTRITIONAL
VALUE The
Galician mussel is a well–balanced, healthy food. Rich in proteins, vitamins
and minerals. The Galician Mussel is ideal for all types of diets, for those
low on calories, it is suitable for youngsters and generally for anybody
desiring a healthy life. It is also low in cholesterol and is good for bones
and for muscle coordination.
A
dozen Galician Mussels equal 150g of meat, 100g of mussels make up a quarter
of the proteins an adult needs.
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
