Of interest to runners, mussels are chock full of iron. As iron is an essential component of proteins involved in transporting oxygen to working muscles, low iron levels can result in lethargic runs. Mussels also contain a strikingly high amount of Vitamin B12, a water-soluble vitamin that the body uses to make red blood cells and DNA, the genetic material in all cells. It is also essential for fat and protein metabolism, and may slow mental decline with age. An abundance of the antioxidant selenium can help mop up nefarious DNA-attacking free radicals.
About 90 percent of all mussels consumed are cultivated, but the farming process does not rely on fishmeal to grow, shuns the use of antibiotics and other chemicals, and actually has a beneficial impact on the quality of the surrounding waters.
In a large pot, combine a can of coconut milk, juice from one lime, a handful of chopped cilantro and red pepper flakes to taste. Bring to a boil, add two pounds of rinsed mussels, and simmer covered until the mussels pop open. Discard any that stay shut and serve the coconut liquid as a dipping sauce.
About The Author:
Matthew Kadey is a Canadian-based dietitian and food writer. Find him at www.wellfedman.com.